For these pictures I used sirloin steak that I cut into cubes myself. This recipe is kind of a cross between Joy of Tokyo-style hibachi and fancy throwing-eggs-in-hats hibachi, if you know what I mean.u003cbr/u003eu003cbr/u003eYou can use any steak you like, but I like sirloin for an affordable option and ribeye to make things feel fancier. Any steak you have or see on sale, though is excellent.