Instructions

1. Slice beef, pork or poultry into thin strips working across the grain. Keep the thickness of the slices consistent and no thicker than 1/16 to 1/8 inch, otherwise the insides won’t cook before the outsides scorch.

2. Salt and pepper both sides of the meat, and let it rest at room temperature while you heat the hibachi.

3. Lightly oil your hibachi, just barely coating the surface to keep the meat from sticking. This is not necessary if you have a nonstick hibachi grill. Heat the hibachi to medium-high so that a drop of water sizzles and spits when dripped onto it.

4. Add the sliced meat all at once, spreading it out so that the maximum surface area touches the hot cooking surface. Season the meat with the herbs and spices of your choice. These can include garlic, ginger, 5-spice seasoning, chili flakes or anything else you prefer. Cook the seasoned meat for 1 to 2 minutes.

5. Flip the meat slices with tongs or a spatula, making sure that the slices lay as flat as possible on the hot surface. Cook them for 1 to 2 minutes and then add a generous splash each of soy sauce and sesame oil, or the sauce of your choice. Toss the meat until it is thoroughly coated and serve immediately with vegetables and noodles or rice.