Hibachi is originally a device of heating used very popularly for cooking in Japan. This device is open faced which is used in the same way as a grill.
The use of this device in cooking has given rise to special kinds of recipes, which are collectively categorized as hibachi recipes. Several dishes can be cooked on the hibachi and among which hibachi style steak is the most popular dish.
Level Of Difficulty: Easy
Time Needed For Preparation: 30-35 minutes
Time Needed For Cooking: 20-25 minutes
2 lbs. of top round steak
2 medium sized carrots, thinly sliced
3 tablespoons of cider vinegar
2/3rd tablespoon of cornstarch
1 large onion, peeled and thinly sliced
3/4th lb. of egg roll wrappers, sliced
1 large zucchini, peeled and thinly sliced
2/3rd cup of reduced soy sauce
10 oz. of mushrooms, thinly sliced
10-12 cloves of garlic, peeled and finely chopped
3 tablespoons of unsalted butter, at room temperature
3 tablespoons of cooking oil
1 stirring spoon
1 large pot
Method Of Preparation
1. Put the zucchini, onion and the carrots into a colander and then place the colander in the sink. Now rinse all the vegetables seperately by rubbing them with your hands to scrape up any dirt and impurities from them. Make sure that you rub the carrots very nicely to rinse them thoroughly. Once done, shake the colander a few times to drain away all the excess water from that and then transfer the vegetables to your working table. Then pat dry each vegetable with paper towels.
2. Once done, take the carrots and scrape off the outer tough skin of each carrot with a knife and then slice it thinly. Follow that by cutting the onion in half. Chop off the tip and the base of the onion and then peel off the husk. Holding the onion halves with your other hand, slice the onion thinly along the grain. Next, take the zucchini and peel off some of its skin. Then slice the zucchini thinly.
3. Once done, take the cloves of garlic and smash them with the back of your knife. Peel off the skin of each clove of garlic and then chop them finely. Once done, set aside the chopped vegetables and fetch a skillet. Place the skillet on the hob and lit the flame. Set the flame on medium high and let the skillet heat up. Once the skillet starts smoking, pour 1 1/2 tablespoons of cooking oil in it. Let the oil heat up a bit and then dump the chopped zucchini, sliced carrots and the onions in it.
4. Stir fry the vegetables for 4-5 minutes or until they turn soft. You must stir the vegetables constantly to prevent them from sticking to the base of the skillet and burning and the vegetables should remain crispy even after frying them. They should not turn soggy. While the vegetables are frying, chop up the steak into small cubes and then set them aside. Now take another skillet and place it on the adjacent stove. Maintain the flame on medium high below the skillet and then grease it with the remaining oil.
5. Once the oil starts smoking, put the steak pieces into the skillet and brown them on all sides for 5-6 minutes. While the meat pieces are browning, fill up a large pot with water and add a pinch of salt to it. Bring the water to a boil and in the meantime, seperate the egg roll wrappers into two bundles. Roll the wrapper bundles into logs and then slice them into 1/4th inch ribbons. Once done, seperate the slices into individual ribbons to make them look like noodles and then drop them into the pot of boiling water.
6. Cook the noodles for 3-4 minutes or until they turn al dente. Once you are ready with the meat, add the meat to the fried vegetables in the same skillet and stir to mix them nicely. Now take a small bowl and mix the cornstarch, soy sauce, chopped garlic and the cider vinegar in it. Stir to dissolve the cornstrach thoroughly and then pour the slurry over the vegetables and meat mixture.
7. Cook the vegetables and meat until the sauce thickens up and then turn off the flame. Drain the noodles from the pot and then serve them in serving bowls. Top that with the stir fried vegetables and meat and then serve immediately.