Hibachi Steak
Serves: 6
Hal Herzog
1 January 1970
Based on User reviews:
53
Spice
54
Sweetness
54
Sourness
41
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
2 tbsps
Canola Oil1 large
Carrot (thinly sliced)1 medium
Onion (thinly sliced)680 g
Top Round Steak450 g
Egg Roll Wrapper1 cup
Reduced Sodium Soy Sauce2 tbsps
Cider Vinegar2 tsps
Garlic (chopped)1 tsp
Cornstarch2 tbsps
ButterDirections:
1
Watch how to make this recipe
2
Put a large skillet over medium-high heat and add half of the oil
3
When the oil is hot, add the vegetables and stir-fry until the vegetables are almost done, about 5 minutes
4
While the vegetables are cooking, heat a second skillet over high heat and add the remaining oil
5
Cut the steak into small cubes, and stir-fry until browned on all sides, about 4 to 5 minutes
6
Bring a large pot of salted water to a boil over medium heat
7
Separate the egg roll wrappers into 2 piles
8
Roll each pile up into a log
9
Slice the log into thin strips about 1/4-inch thick and separate them into individual noodles
10
Put half of the noodles into the boiling water and cook for 3 minutes
11
Drain and add to a serving bowl or platter
12
(Reserve the remaining noodles for the Online Round 2 Recipe, Japanese Noodle Bowl
13
) In a small bowl combine the soy sauce, vinegar, garlic, and cornstarch and set aside
14
Add the steak, along with any accumulated juices, to the pan with the vegetables
15
Stir the cornstarch mixture into the vegetables and cook until the sauce has thickened, about 2 to 3 minutes
16
Stir in the butter
17
(Reserve 2 cups for the Online Round 2 Recipe, Japanese Noodle Bowl)
18
Top the cooked noodles with the steak and vegetable mixture and serve