As a food blogger at Food and Meal, I’m always eager to bring new and exciting dishes to my readers. Lately I’ve been experimenting with quick-fire cooking techniques like teppanyaki, which promises restaurant flavors using just a hot grill pan at home.
When I came across a recipe for Beef and Salmon Teppanyaki, I was immediately intrigued. My mind filled with visions of tender, glistening beef alongside lush pink salmon, infused with sweet and savory teppanyaki flavors. Fond memories of meals at Benihana came rushing back, reminding me of the theatrical dining experience and incredible tastes those teppanyaki chefs could create.
I knew I had to try making this dish myself. I carefully prepped thin slices of beef and salmon fillets, along with an assortment of mixed vegetables to complete the meal. The initial hiss and sizzle of the hot pan sent my excitement soaring. Working swiftly to sear the proteins while keeping the vegetables crisp-tender, I plated up a beautiful medley of colors and textures.
At first bite, I smiled with delight. Perfectly cooked beef and salmon, bursting vegetables, and the signature teppanyaki flavors mingled into one flavor-packed dish. This was a meal worthy of any hibachi restaurant!
I can’t wait for you to experience this Beef and Salmon Teppanyaki. Grab your grill pan to enjoy restaurant flair in your own kitchen tonight!
Beef and Salmon Teppanyaki Recipes
Beef and Salmon Teppanyaki
Ingredients
- 4 ounces beef tenderloin cut into bite-sized cubes or thin strips
- 4 ounces salmon
- 1-2 tablespoons vegetable or olive oil
- 1 tablespoon soy sauce
- 2 tablespoons butter
- 2 tablespoons sake
- Salt to taste
- Freshly ground pepper
- White pepper to taste Flour for coating
Instructions
- Season the salmon and beef (separately) with salt, black pepper, and white pepper.
- Coat the salmon evenly with flour.
- Heat a heavy skillet or wok, which will serve as the “teppan" or grill.
- Add the oil and fry the salmon until evenly browned, opaque, and easy to flake with a fork.
- Move the salmon to the side of the pan and drain off any excess oil. Transfer it to a serving plate. Keep the skillet or wok warm, for cooking the beef.
- Pan-fry the beef in the same skillet until the desired doneness is reached. Season it with freshly ground pepper, and transfer it to the same dish as the salmon.
- In the same skillet or wok, add butter, sake, and white pepper.
- Turn off the heat and stir to melt the butter.
- Pour this sauce over the salmon and beef and serve while hot.
Video
Notes
Nutrition
© Food And Meal
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Alternative Method: Oven-Baked Beef and Salmon Teppanyaki
Marinate beef and salmon with a mixture of soy sauce, mirin, sake, sugar, garlic, and ginger. Refrigerate for 30 minutes to 2 hours. Preheat oven to 400°F, line a baking sheet, and brush with oil. Place marinated meat and fish on a wire rack, season, and bake for 8-10 minutes. Drizzle sesame oil before serving. Garnish with green onions and sesame seeds. Enjoy hot.
Tips for making Beef and Salmon Teppanyaki
Cooking Tips
As I began experimenting with teppanyaki-style cooking at home, I quickly learned that high heat and fast cooking times demand full attention. My overeager first attempt at Beef and Salmon Teppanyaki ended with scorched, dry protein and undercooked vegetables. As smoke billowed from my pan, I sadly realized I needed more patience with this quick-fire technique.
My second try came after careful preparation. I organized my ingredients – thinly sliced beef and salmon along with colorful mixed vegetables – before turning on the heat. Working swiftly once the pan was scorching hot, I seared the beef and fish just until rare, then set them aside to rest. The vegetables only needed a flash in the pan to retain their crisp-tender bite.
As I plated the dish, I smiled at the beautiful medley of textures and colors – the hallmarks of proper teppanyaki. My first bites revealed perfect doneness, the proteins juicy and lush while the vegetables burst with fresh flavor.
Serving Suggestions
The sweet and tangy flavors of Ponzu Sauce would pair nicely with a variety of lighter dishes. Drizzle it over a refreshing Daikon Salad, Scallion Salad, or Shrimp Tempura for a bright pop of citrus. The sauce also works well with Sashimi, complementing the clean tastes of the fresh raw fish.
For heartier recipes, use Ponzu Sauce to glaze Chicken Karaage, Orange Chicken or Beef Stir Fry. The sweet soy complements the savory protein and vegetables perfectly. You could also mix the sauce into fried rice or Yakisoba noodles for an easy weeknight meal.
Ponzu Sauce even makes a unique topping for pizza! Drizzle it over Taco Pizza or Pesto Panini just before serving for an unexpected Japanese-inspired twist.
With its versatile flavor, Ponzu Sauce can instantly elevate a multitude of dishes. Keep a batch in the fridge to punch up everyday meals any time.
FAQs about Beef and Salmon Teppanyaki
- What kind of meat is teppanyaki? Teppanyaki can involve various meats, commonly beef, chicken, and seafood. The term refers more to the cooking style than a specific type of meat.
- What is cooked on a teppanyaki? Teppanyaki is a versatile cooking method used for meats, vegetables, and seafood. It typically involves grilling on a flat iron griddle.
- What is teppanyaki fish? Teppanyaki fish refers to fish prepared using the teppanyaki cooking method. Common choices include salmon, shrimp, and whitefish, often marinated in savory sauces.
- Can you cook fish on a teppanyaki grill? Absolutely! Teppanyaki grills are well-suited for cooking fish. The flat surface ensures even cooking, and it’s a popular method for preparing teppanyaki-style seafood.
- Can I store leftover beef and salmon teppanyaki? Yes, you can store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven at 350°F (175°C) for the best results.
- Can I store leftover beef and salmon teppanyaki? Yes, you can store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven at 350°F (175°C) for the best results.
- Can I use different cuts of beef and salmon? Absolutely! Feel free to experiment with different cuts. Just ensure they are suitable for quick, high-heat cooking.
- Can I make the marinade less sweet? Of course. Adjust the sugar to your preference. Just remember, the sweetness balances the salty and savory elements in the dish.
- Do I need a wire rack to bake this dish? While a wire rack is recommended for even cooking, you can also use a well-greased baking sheet. However, using a rack helps the meat and fish stay crispier.
- Can I use the same marinade for both beef and salmon? Yes, you can use the same marinade for both, but consider marinating them in separate bags to maintain the distinct flavors of each protein.
Conclusion
I hope you’ll take the time to make your own Beef and Salmon Teppanyaki at home. As I learned firsthand, having your ingredients prepped and ready to go is key for teppanyaki success.
Be sure to visit Food And Meal at foodandmeal.com for the full, step-by-step recipe along with more quick-fire cooking inspirations. Let us know how your teppanyaki creations turn out by leaving a comment below or tagging @foodandmeal on social media.
Happy cooking! I’ll be firing up my grill pan again soon for more smoky, sear-charred flavors.
I'm James F Anderson, a noted sous chef from London and a Le Cordon Bleu alumnus. My career began in a Michelin-starred Parisian eatery, where my blend of classic and contemporary cooking, using seasonal ingredients, earned accolades. Recognized in culinary publications and on cooking shows, I’m committed to mentoring aspiring chefs and delivering memorable dining experiences, marking me as a standout talent in the culinary world.