Teriyaki Steak from Benihana features tender, juicy beef glazed with a sweet and savory teriyaki sauce, served sizzling hot with grilled vegetables, offering a flavorful and visually appealing dish.
Equipments
- Chef's knife
- Cutting board
- Grill or griddle
- Tongs
- Mixing bowls
- Saucepan
- Basting brush
- Serving platter
- Measuring cups
- Measuring spoons
Ingredients
- 1 lb (450g) sirloin steak
- 1/2 cup soy sauce
- 1/4 cup mirin
- 1/4 cup sake
- 2 tablespoons sugar
- 2 tablespoons vegetable oil
- 2 cloves garlic
- 1-inch piece ginger
- 1 small onion
- 1 cup broccoli florets
- 1 small zucchini
- 1 small carrot
- 1/2 red bell pepper
- 2 green onions
Using fresh sirloin steak ensures the best texture and flavor for your Teriyaki Steak from Benihana replica. Soy sauce, mirin, and sake are key to authentic teriyaki sauce, so opt for quality brands that balance sweetness and umami. Fresh ginger and garlic add a vital aromatic depth, while vegetables like broccoli, zucchini, carrot, and bell pepper enhance both nutrition and color. Measure ingredients accurately to maintain the iconic balance of savory and sweet notes. Your homemade Teriyaki Steak from Benihana copycat menu will shine with attention to ingredient quality and proper preparation.
Instructions
- Slice steak into 1-inch thick strips or cubes.
- Peel and mince garlic and ginger.
- Slice onion, zucchini, carrot, red bell pepper, and green onions.
- In a mixing bowl, combine soy sauce, mirin, sake, and sugar to make the teriyaki sauce base.
- Pour sauce mixture into a saucepan.
- Add minced garlic and ginger to the saucepan.
- Bring sauce to a boil, then lower heat and simmer until slightly thickened; set aside.
- Preheat grill or griddle over medium-high heat.
- Drizzle steak pieces with vegetable oil.
- Grill steak, turning with tongs for even browning.
- Baste steak with teriyaki sauce using basting brush as it cooks.
- Grill steak until desired doneness; remove and set aside.
- Add more oil to grill/griddle if needed.
- Grill onion, broccoli, zucchini, carrot, and red bell pepper until just tender.
- Arrange grilled vegetables on serving platter.
- Place cooked steak on top of vegetables.
- Drizzle extra teriyaki sauce over steak and vegetables.
- Garnish with sliced green onions.
- Serve sizzling hot.
Substitution
Teriyaki Steak from Benihana copycat recipes typically use sirloin for its balance of tenderness and flavor, but you can substitute with ribeye or flank steak depending on your preference and availability. If mirin or sake is not on hand, dry sherry or white grape juice mixed with a splash of rice vinegar offer a suitable replacement to maintain the sauce's sweetness and acidity. When grilling vegetables, feel free to swap broccoli and zucchini with seasonal produce such as asparagus or snap peas to add variety and freshness to your dish. Use a reliable non-stick grill or cast iron griddle to achieve the signature caramelized glaze on your steak and ensure even cooking. Your basting technique with the teriyaki sauce will enhance the glossy finish, so apply it consistently during the grilling process for optimal flavor.
Tips
Make sure to slice the steak evenly into 1-inch pieces for consistent cooking and tender results. When simmering the teriyaki sauce, keep an eye on it to avoid burning while it thickens, as this concentrates the flavors perfectly. Use a basting brush frequently during grilling to keep your steak moist and coated with the sweet, savory sauce. Remember to rest your steak briefly after grilling to allow juices to redistribute, ensuring maximum juiciness in every bite.
Nutritions
Teriyaki Steak from Benihana is a rich source of protein, primarily from the sirloin steak, which supports muscle repair and growth. The teriyaki sauce, made with soy sauce, mirin, and sake, provides antioxidants and adds flavor without excessive calories. Grilled vegetables like broccoli, zucchini, carrots, and bell peppers contribute dietary fiber, vitamins A and C, and essential minerals. Your meal balances protein, healthy fats, and micronutrients, making it a nutritious option for a satisfying dinner.
Storage
Store leftover Teriyaki Steak from Benihana in an airtight container to maintain freshness and prevent moisture loss. Refrigerate promptly and consume within 3 to 4 days to ensure food safety and preserve the tender texture of the sirloin steak. To reheat, warm gently on a grill or in a microwave, adding a splash of teriyaki sauce to keep the beef juicy and flavorful.
Variation or Alternatives
For a variation, consider using ribeye or flank steak instead of sirloin to add richer marbling and flavor. Substitute coconut aminos for soy sauce to create a gluten-free version while keeping the sweet-savory profile intact. You can also try roasting the vegetables in the oven at 425degF for 15 minutes for a caramelized texture instead of grilling. To brighten the dish, sprinkle toasted sesame seeds and a few drops of fresh lemon juice on your teriyaki steak before serving.
Allergies
Your Teriyaki Steak from Benihana contains soy sauce, which includes soy and wheat allergens, making it a concern for those with soy or gluten allergies. The sauce's mirin and sake, both rice-based alcoholic ingredients, can also pose risks for individuals sensitive to alcohol or rice derivatives. Be mindful of the vegetable oil, garlic, ginger, and fresh vegetables, as cross-contamination or processing methods may introduce trace allergens.
Why this recipe?
Benihana's Teriyaki Steak menu is renowned for its tender, perfectly marinated steak grilled to juicy perfection, delivering a rich umami flavor that satisfies meat lovers. The unique blend of soy sauce, mirin, and ginger in the teriyaki glaze creates a balance of sweet and savory that enhances every bite. Your taste experience is elevated by the interactive, teppanyaki-style cooking, which adds entertainment and freshness to the meal. Trying to make a copycat version allows you to replicate that authentic flavor and enjoy restaurant-quality Teriyaki Steak at home.