- Prepare the steak: Slice sirloin steak into thin strips. Season lightly with black pepper and a splash of soy sauce.
- Cook the noodles: Heat a skillet over medium heat and melt 1 tbsp butter with 1 tsp sesame oil. Add cooked spaghetti and toss with soy sauce, oyster sauce, sugar, and a pinch of black pepper. Set aside.
- Sear the steak: In a separate skillet or wok, heat vegetable oil over high heat. Add steak strips and sear for 2–3 minutes until browned but tender. Remove from skillet.
- Sauté aromatics: In the same skillet, add remaining butter, sesame oil, minced garlic, and minced ginger. Cook until fragrant, about 1 minute.
- Combine noodles and steak: Return the steak to the skillet with the noodles. Toss everything together over medium-high heat until evenly coated and heated through.
- Garnish and serve: Plate the noodles and steak. Sprinkle with sliced green onions and sesame seeds before serving.
Serving and Storage
Serve hot immediately for best flavor. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium heat or in the microwave.
Tips
- Use thinly sliced steak for faster cooking and tender bites.
- Add a splash of soy sauce or sesame oil to adjust flavor before serving.
- Substitute spaghetti with udon or lo mein noodles for a more authentic texture.
- For extra flavor, add bell peppers, mushrooms, or shredded carrots to the noodles.
Conclusion
This Hibachi-Style Steak and Noodles dish is quick, flavorful, and satisfying. With tender steak, perfectly seasoned noodles, and a touch of garlic and ginger, it’s a restaurant-quality meal you can enjoy at home any night of the week.
FAQ
- Can I use another cut of steak? Yes, flank or ribeye can work well if sliced thinly.
- Can this be made ahead of time? Yes, cook the steak and noodles separately, then combine when ready to serve.
- Can I make it vegetarian? Substitute the steak with tofu, tempeh, or mushrooms for a vegetarian version.
- Can I freeze leftovers? Hibachi noodles are best fresh, but you can freeze cooked steak and sauce separately for up to 1 month.