I love the Hibachi table, how can I get food like that...?

Okay so I love the food on a hibachi table. I like steak and scallops. Is there a good recipe for fried rice with steak and scallops to make it taste like it does on a hibachi table?I love the Hibachi table, how can I get food like that...?
I'm sure you've noticed that food cooked on the hot table griddle doesn't have a ton of spices or sauces...this is because the flavor comes from the cooking process itself.



If you want to recreate this at home, you'll need a large steel wok (get one from a restaurant supply store...it'll be a heck of a lot cheaper than you'd find at a kitchen or home store, it'll be much higher quality, and you'll find a variety of large sizes). Make sure it's NOT non-stick...non-stick coatings (like teflon, silverstone, etc.) can't stand up to extreme heat, and at really high temperatures can release fumes that can make you sick. Besides, with a lot of heat %26amp; a little bit of stirfry oil, sticking food won't be a problem.



In addition to the wok, you'll need a lot of heat...more than your residential stove can produce. One of the easiest ways to get the heat you need is to pick up a propane turkey fryer...it doesn't need to be fancy, something from your local megamart will do just fine.



Since propane %26amp; open flames are involved, you'll have to do your cooking outdoors, on a solid, non-flammable surface (like a driveway or concrete patio), away from any buildings (stay at least 10 feet away from the side of your house, shed, garage, etc.).



Ditch the pot that came with the turkey fryer, just fire up the burner %26amp; put the wok right on top. This'll get you the heat you need to make a professional-quality stirfry. Use any recipe you want, it will taste awesome...this is because the pan will be so hot that it'll cook the food fast without letting things get soggy or mushy, plus your meats %26amp; veggies will have that "char" flavor that makes Benihana's food taste so good.



Just be sure to always keep the food moving (don't try to "flip" it in the pan, you don't want to knock your burner over...use a steel spatula to keep "stirring" your food) and keep a close eye on how things are progressing...it'll be done cooking very, very fast, so don't walk away from it.



Hope your food turns out great!