Recipe 5: Beef Benihana

Tom gets the credit for finding this fabulous recipe. It truly is one of our family favorites and I’ve shared it many times—including in a cookbook our Relief Society made. For this book they handed out cards to write the recipes on. And grumbling a little that I couldn’t type them up, I wrote a few of my favorite recipes long hand. When the book was published, this recipe had a new name: Beef Benihand. They obviously couldn’t read my writing! Thankfully the name was all that was mistranslated. The new name has stuck at our house, but you are welcome to call it whatever you like :). Beef Benihana
1 TBSP sesame seeds
1 onion, cut into thin wedges
½ lb. mushrooms, sliced
2 medium zucchini, cut in thin strips
1 lb. boneless beef sirloin, cut in 1/4" strips
2 TBSP oil
6 TBSP Teriyaki sauce
2 tsp sugar
1 tsp salt
½ tsp black pepper

Toast sesame seeds in skillet until brown. Remove. Heat 1 TBSP oil for 30 seconds. Add beef; stir-fry until done. Remove with juices. Add remaining oil. Add onions; stir-fry until they start to soften. Add zucchini and mushrooms. Cook until tender-crisp. Stir remaining ingredients together to make sauce. Add meat, accumulated juices, sesame seeds and sauce. Heat. Serve over hot rice.