Hibachi Chicken and Steak

The hubby and I love eating at Japanese restaurants, and while the hubby always starts off with some spicy sushi, I save my appetite for the hibachi dishes.

That's pretty easy to do when I don't like sushi. You have now witnessed the full extent of my willpower.

It seems like it should be something that's pretty easy to make at home, so we decided to give it a try. This came pretty darn close for us, although it still might be missing something. Maybe some sake? Extra oil? Spatulas flipping through the air and volcanic onions? We'll have to give those a shot.  

Hibachi Chicken and Steak
Serves 4-6

For the chicken:
1 pound boneless, skinless chicken, cut it bite-sized pieces 
Salt and pepper 
1 tablespoon vegetable or canola oil 
1 tablespoon soy sauce 
1 tablespoon butter 
1-2 tablespoons stir-fry or teriyaki sauce (I used a spicy apricot sauce, sort of like General Tso's) 

For the steak:
1 pound sirloin, cut in bite-sized pieces 
Salt, pepper, and Montreal Steak seasoning 
1 tablespoon vegetable or canola oil 
1 tablespoon soy sauce 
1 tablespoon butter 

1. Heat 1 tablespoon oil in a large skillet or wok over medium-high heat.

2. Add chicken, and sprinkle with salt and pepper. Cook until chicken is starting to brown on both sides, about 3-4 minutes.

3. Add 1 tablespoon soy sauce and 1 tablespoon butter. Cook until chicken is cooked through, about 2-4 minutes.

4. Add stir-fry or teriyaki sauce and toss chicken to coat.

5. Meanwhile, heat remaining oil in another skillet or wok over medium-high to high heat. (You can go a little hotter with the sirloin, because you don't have to worry about cooking it all the way through like you do the chicken.)

6. Add sirloin, and sprinkle with salt, pepper, and steak seasoning. Cook until sirloin starts to brown on all sides.

7. Stir in 1 tablespoon soy sauce and 1 tablespoon butter. If you're feeling adventurous, go ahead and toss in some mushrooms.

8. Cook until sirloin is cooked through to desired doneness.