Easy Hibachi Steak and Shrimp Recipe with Fried Rice
Dive into this Easy Hibachi Steak and Shrimp Recipe. Buttery shrimp and tender hibachi steak in a quick marinade, accompanied by crisp hibachi vegetables, served on perfectly-fried rice, and topped with creamy Yum Yum sauce!
PRO TIP! Before starting the recipe, prep ALL of your ingredients; slice, dice, chop, measure your ingredients, and place on a half-sheet baking pan to take out to the grill!
Make Yum Yum Sauce (Optional)
In a small bowl, stir together all yum yum sauce ingredients, stir a teaspoon of water in at a time until thin enough to drizzle.
Marinate Steak and Shrimp
In a small bowl, stir together the garlic powder, onion powder, salt, and pepper.
Trim steak, pat dry with paper towels, cut into bite-size cubes or slices, and place in a bowl. Devein, peel, and snap off tails of shrimp if necessary; see notes if frozen. Pat dry with paper towels, and place in a medium bowl.
In the two medium bowls, sprinkle half the dry seasonings mix over the steak and the other half on the shrimp. To each bowl, add 1 tablespoon of soy sauce, and toss to combine. Allow to marinate for 10-20 minutes while preparing the veggies and fried rice.
Make Hibachi Vegetables
Heat Blackstone or flat-top grill to about 400° F (200°C), and spread oil where you will be grilling the vegetables. See notes for how to make on a regular grill or stovetop.
Saute garlic for 1 minute, then add the onions (and white parts of the green onions) and broccoli to the griddle; using a large spatula, stir fry for about 3-4 minutes until tender, then add the rest of the vegetables, saute for another 3-4 minutes, until crisp-tender.
Top with butter, salt, pepper, and soy sauce, stir to combine. Remove to a plate and, cover, set aside. Or keep on warm part of the griddle. TOP TIP: slightly undercook the veggies before removing them, then add back to griddle when ready to serve, re-warming them and crisping them up.
Make Hibachi steak and shrimp
Drizzle the vegetable and sesame oil onto the grill on the 400° F (200°C) flat-top grill and smear with your spatula. Place the steak on the grill in a single layer, 4-5 minutes per side. Cooking longer if more well-done steak is desired.
Add shrimp next to the steak during the last 2 minutes of steak cooking time, tossing on the griddle until no longer pink and it turns opaque.
Combine the steak and shrimp, top with 1 tablespoon of butter, and let melt. Remove to a plate and cover with foil, letting it sit while you make the fried rice.
Quick Hibachi Fried Rice
Fluff the cooked rice and refrigerate it overnight to remove moisture for best results.
Make Garlic Butter (optional) Mix room-temperature butter, minced garlic, and soy sauce to prepare the garlic butter.
Preheat hibachi style grill to 400° F (200°C) or in a wok or large cast iron skillet, preheat skillet over medium-high heat for 5 minutes until hot.
Saute diced onion, garlic, carrots, peas, and whites of green onion until golden brown, 3-4 minutes.
Add cold rice and stir fry until crispy and hot, adding oyster sauce and soy sauce and incorporating into rice and vegetables.
Scramble the eggs to the side of the rice, and combine into fried rice. Stir in garlic butter and season with salt and pepper. Remove and cover until ready to serve.
If desired, drizzle with a little yum-yum sauce, sprinkle with sesame seeds, green onions and serve hot.
Notes
Garlic Butter (Optional)Combine ½ cup softened butter, 3 tsp light soy sauce and 3 cloves garlic grated or pressed, set aside until ready to use. Homemade Yum Yum Sauce: (check out the recipe) In a small bowl mix together ½ cup mayo, ½ tablespoon rice vinegar, ½ tablespoon sugar, ½ tablespoon melted butter, 2 teaspoons ketchup, ½ teaspoon garlic powder, ½ teaspoon smoked paprika, heavy pinch of kosher salt and black pepper, stir and refrigerate while making the recipe. Thin with 1-2 tablespoons heavy cream or water before serving if desired. Frozen Shrimp? Run under cold water until thawed, then pat dry with paper towels. NO FLAT-TOPGRILL | Stovetop: Heat a large cast iron skillet, griddle or wok over medium-high heat for 3-5 minutes until hot. Traditional Grill: Over high heat, carefully place a cast iron griddle or large skillet(s) and proceed with the recipe. Storage Tips
Refrigerate - Once leftovers have cooled completely, store them in an airtight container in the refrigerator for up to four days.
Freeze Hibachi Leftovers - Place the cooled recipe in a freezer-safe baggie or airtight container, and freeze 3-4 months.
Reheating - Heat a lightly oiled skillet or griddle and stir fry the ingredients until heated. Alternatively, warm leftovers in the microwave. For frozen ingredients, thaw overnight in the fridge and heat in the microwave or skillet the next day
Variations & Substitutions
Hibachi Chicken: Chicken is a great replacement for either steak or shrimp. Prepare the meat the same as directed in this recipe. Make it all chicken, or swap just one protein.
Favorite Veggies: If you don’t like something, leave it out, or swap it! Use green bell peppers rather than red or add summer squash, snow peas, bok choy, and napa cabbage, etc.
Dairy-Free: Substitute your favorite high-heat oil for the butter to make this dairy-free. I like Avocado or Coconut oil.
Gluten-Free Hibachi: The ingredients for this recipe are all naturally gluten-free. However, the sauces like soy, fish, and oyster sauce tend to contain traces of gluten, check the bottles.
Low-Carb: Replace the fried rice with cauliflower rice for a low-carb version of this dish.