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Beef Benihana

Russ Myers


Stir frying should be divided into two steps – preparing the ingredients and cooking the ingredients.

★★★★★ 2 votes
4 servings
20 Min
10 Min


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1 lb. Boneless beef sirloin or tenderloin (cut 1 inch thick)
2 med. zucchini
1 lg. onion
1 Tbsp. Sesame seeds
2 Tbsp. Vegetable oil (divided)
1/2 lb. Sliced mushrooms
3 Tbsp. Teriyaki sauce
1 tsp. Sugar
1/2 tsp. Salt
1/4 tsp. Ground black pepper
Hot cooked rice

How to Make Beef Benihana


  • 1Trim fat from beef; discard. Slice beef across prominent grain into 1/4 inch thick slices. Rinse zucchini; cut off ends. Cut each zucchini crosswise and lengthwise in half. Cut pieces lengthwise into 1/2 inch strips. Cut onion lengthwise in half and slice crosswise into 1/4 inch slices. Heat wok over high heat about 1 minute or until hot. Add sesame seeds and cook until lightly browned. Remove to a small bowl. Drizzle 1 tablespoon oil into the wok and heat for 30 seconds. Add beef and stir fry about 2 minutes or until well browned on outside and rare on the inside. Remove beef to a large bowl. Reduce heat to medium Add remaining 1 tablespoon of oil to the wok. Add mushrooms, zucchini and onion; stir fry about 5 minutes or until vegetables are crisp tender. Stir in teriyaki, sugar salt and pepper. Return beef and any accumulated juices to the wok, heat through. Spoon hot cooked rice onto a serving plate; top with the beef mixture. Sprinkle with sesame seeds.

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About Beef Benihana

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: Asian
Other Tags: Quick & Easy, Heirloom

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