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This recipe for savory, buttery hibachi steak bites are a super easy way to enjoy hibachi-style flavors at home! You can use just about any cut of steak, ready to add them to rice bowls, noodles, or a classic rice bowl with hibachi vegetables.
See recipe card below for full list of measurements, ingredients, and instructions.
Why You’ll Love These Hibachi-style Steak Bites
- With simple Japanese-style seasonings of butter, sesame and soy these juicy, caramelized steak bites work with practically any Asian-inspired side dishes you can think of from rice to noodles — as they only take 15 minutes they’re a great way to add speedy weeknight protein to whatever else you have that needs using up.
- They also make a great appetizer served with toothpicks and perhaps an easy dipping sauce — I’ve included some suggestions below!
- No marinating time is needed for these hibachi steak bites! Not marinating doesn’t impact the flavor as they cook so quickly, and actually marinating them will add extra moisture which will make it harder to get that beautiful golden sear without overcooking the steak. It’s that caramalized finish that makes this not just another steak bites recipe.
- Lots of hibachi steak recipes taste a bit flat, but a squeeze of fresh lemon juice in the butter sauce helps them taste fresh and exciting by balancing out the rest of the ingredients without adding a lemony flavor.
What I Learned Testing This Recipe
- Cut the steak against the grain to keep the steak pieces from being chewy and tough.
- Don’t be tempted to move the steak bites around the pan loads. You want each side of the steak bites to have a good amount of contact with the hot pan to get that signature caramelization. If you’ve stirred them too much (we’ve all been there!) the steak bites will steam not sear. The same will also happen if you overcrowd the pan — cook in batches if needed.
- A cast iron skillet was the best way to get maximum caramelization. I got good results in both a cast iron skillet and a heavy-bottomed pan, but the skillet results were best. If you have a flat-top or Blackstone griddle I think they will also provide excellent results as they’re close to how hibachi is traditionally cooked. Skip the air fryer on this one as you just won’t get the same caramelization without searing!
Ingredients
Sesame oil – This adds a wonderfully nutty, takeout-style flavor to the steak bites as well as acting as a cooking fat.
Avocado oil – Sesame oil adds that signature flavor to the hibachi steak, but it can be a bit overwhelming so adding avocado oil in too gives enough cooking fat with a balanced flavor. You can also use light olive oil.
Lean steak – Trimmed, and cut into bite-sized pieces. Honestly, the cut doesn’t really matter as long as it is a lean one.
Soy sauce – I usually use a low-sodium variety for this as we’re also adding salt to the steak bites. Use tamari for a gluten-free version.
Butter – This adds a wonderful richness to the steak bites. Use unsalted butter if you can to help control the amount of salt you’re adding. I’ve kept these as plain as possible so they work with lots of different sides, but garlic butter would also be a good idea here for an extra layer of flavor!
Fresh lemon juice – This adds essential acidity to the steak to balance out the salty, fatty seasonings without being too ‘lemony’. You can’t really tell it is there, but you’d miss it if you left it out! Always use fresh lemon not bottled which won’t have the same effect.
Sesame seeds – White or black for an optional garnish!
Serving & Storage Suggestions
Obviously you could use these steak bites to build my recipe for Hibachi Steak with Fried Rice and Vegetables. But, you could also include them in a simpler rice bowl with steamed greens, seaweed salad or Japanese cucumber salad for an easy dinner. I’ve got a mustard sauce with my Hibachi Chicken meal which would also work really well!
If you’re looking for a lighter option, I’ve also made a cauliflower version of the fried rice I usually serve hibachi steak bites with, or you could just move away from rice and toss them with stir fry noodles instead.
Or, you can always serve these hibachi steak bites as an appetizer with toothpicks and a dipping sauce like the one I’ve just mentioned!
These steak bites are best enjoyed as soon as they’re made for that classic hibachi finish, but leftovers can be gently heated in a hot skillet, not the microwave which will make the steak tough. Keep them in the refrigerator for up to 3 days.
Frequently Asked Questions
Yes, but you’re probably better off cutting your own as often pre-cut “steak bites” are made from tougher cuts intended for slow cooking rather than quick searing.
I usually get 4 hibachi meals out of these steak bites. Serving these as an appetizer rather than as part of a larger meal, I usually get 6-8 servings out of 1 pound of meat.
Making changes to a recipe can result in recipe failure. Any substitutions or variations listed are simple changes that I believe will work in this recipe, but results are not guaranteed.
Hibachi-style Steak Bites
Ingredients
- 1 ½ teaspoons sesame oil
- 1 tablespoon avocado oil
- 1 pound lean steak trimmed cut into bite-sized pieces
- 1 tablespoon soy sauce
- 1 tablespoon butter at room temperature
- 2 teaspoons fresh lemon juice
- salt to taste
- freshly cracked black pepper to taste
- sesame seeds optional, to garnish
Instructions
- Add the sesame and avocado oil to a cast iron skillet. Heat it over medium-high heat, swirling and tilting pan to distribute oil across entire surface, until oil is hot and shimmery.
- Add the diced steak steak, soy sauce, butter, lemon juice, salt, and freshly cracked black pepper to pan. Stir to incorporate ingredients, coating steak completely in liquids, salt, and pepper.
- Cook the steak for 2 to 5 minutes until desired doneness is achieved, stirring or flipping steak occasionally to brown all sides. When steak is cooked as desired, transfer steak to plate or cutting board and set aside to rest 3 to 5 minutes.
- Sprinkle with sesame seeds if using before serving.
Suggested Cook Times for Hibachi Steak
- Medium-Rare:Â 2 minutes, or until just browned on all sides
- Medium:Â 3 minutes, or until steak resists slightly when pressed down with back of spoon
- Medium-Well:Â 3-4 minutes, or until steak resists when pressed down with back of spoon
- Well-Done:Â 4-5 minutes, or until steak feels firm when pressed down with back of spoon
Suggested Internal Temperatures for Hibachi Steak
- Medium-Rare: Remove steak from pan when temperature reaches 127° Fahrenheit. Let rest 3-5 minutes. Serve between 130°-135° Fahrenheit.
- Medium: Remove steak from pan when temperature reaches 137° Fahrenheit. Let rest 3-5 minutes. Serve between 140°-145° Fahrenheit.
- Medium-Well: Remove steak from pan when temperature reaches 147° Fahrenheit. Let rest 3-5 minutes. Serve between 150°-155° Fahrenheit.
- Well-Done: Remove steak from pan when temperature reaches 157° Fahrenheit. Let rest 3-5 minutes. Serve between 160°-165° Fahrenheit.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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