Turn on the stove, pour 250 ml of water into a pot, put in 4 tbsp of salt, then boil the noodles. Once the noodles are tender, remove them from the pot and drain. Then set them aside for later use.
Meanwhile, cut the beef into small thin strips if using a teppan plate or a grilling pan. Leave them in larger pieces for BBQ hibachi grill style and cut them into thin strips after grilling.
Prepare a medium-sized bowl and add the brown sugar, cornstarch, garlic powder, ginger powder, and soy sauce, then whisk them to mix. Toss beef strips into the soy sauce mixture and use tongs to coat the meat strips. Leave the beef strips in the bowl and allow to marinate for 20 – 30 minutes.
Shred the carrots, mince the garlic, and chop scallions into small rounds.
Turn on the stove and set to high heat. Place the teppan plate (or skillet) on the stove and heat 1/3 of the butter and sesame oil. Or you can also use an electric teppanyaki plate.
Once the oil is hot enough, use the tongs to pick up the beef strips and place it in the skillet (or teppan plate) to fry or place them on the hibachi grill. Cook beef strips until they get a brown color (do not stir or turn over).
Flip the strips to cook the raw parts once the other sides become brown.
Toss in the noodles, remaining butter, garlic, scallions, and carrots in the skillet or on the teppan. Then stir until all ingredients are thoroughly mixed. Pour in the marinade and allow the noodles to absorb it until they also get a brown color. When grilling the meat hibachi style, this is the time to remove them from the grill. Cut them into thin slices and add them to the noodles.
Transfer them to a clean plate or bowl and put more scallions on top of the noodles. Now you have your beef hibachi noodle dish!