Mustard sauce
1/2 cup light mayo
1 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp dijon mustard
Sauteed vegetables
1 tbsp olive oil
1 carrot, thinly sliced
1 cup mushrooms, sliced in half
1 yellow onion, chopped
1 zucchini
1 tbsp soy sauce, plus salt & pepper to taste
Benihana fried rice
2 cups cooked white rice
2 tbsp butter
4 cloves minced garlic
3 tbsp soy sauce
1 egg
4 green onions, sliced
Instructions
Cook rice in a rice cooker or on the stovetop according to package directions. Alternatively, make rice up to 2 days before.
Mix together ingredients for the hibachi steak marinade in a small bowl, then pour over the steak in a large bowl or freezer bag, marinating for 20 minutes. Mix ingredients for mustard sauce together at the same time.
Add olive oil to a large pan over high heat, then add vegetables and season with salt & pepper, cooking for 5 minutes or so until veggies are tender-crisp. Stir in 1 tbsp soy sauce, then remove from heat and set aside in a large bowl.
Melt butter in the same pan, then saute garlic for 30 seconds until fragrant. Add in rice and soy sauce, cooking for 5 minutes until rice is heated through.
While the rice is cooking, cook steak in another medium-sized skillet over med-high heat for 3-5 minutes per side, depending on the thickness of the steak. Remove from pan and wipe pan clean, letting steak rest for 10 minutes.
To finish off rice, make a hole in the center of rice and crack in egg, scrambling until egg is just set. Toss rice and stir in green onions, then remove from heat.
Slice up steak, then serve with rice, vegetables and mustard sauce on the side. Enjoy!
