Ginger Beef Hibachi

Freestyle Recipe

This might seem to easy but it's an absolute winner when it comes to entertaining.

So you take 500g of beef, now if you have the $$$ always use rib fitted (event budget rib filet) the marbling in this cut tends to caramelize beautifully on the hibachi. However you can use any cut depending of preference.

Now cut your beef into the thinnest strips you can do without losing a finger.

Lay the strips in a bowl season well with salt and pepper then add the following.

2 tablespoons fresh ginger paste I seriously recommend the Woolworths squeeze tubes as shown below as they tend to be super flavorsome.

2 tablespoons rice wine vinegar

2 tablespoons lite soy sauce

1 teaspoon brown sugar

 

Mix all the ingredients into the beef strips and allow to marinate over night covered in the fridge.

 

Fill the Hibachi to the top with natural charcoal and light..

 

Allow the hibachi to flameout and the charcoal to begin ashing over.

Now apply the strips to the hibachi plate, shake of any extra marinade as it tends to blacken with excessive marinade present.

Each strip should only take approximately 1-2 minutes each side before being completed (Obviously this changes with the thickness of the meat and your preferred doneness)

Serve with Rice or Noodles

Easyand delicious