Steak and Shrimp Hibachi
Serves 430 mins prep30 mins cook
Enjoy a Japanese steakhouse-style meal at home with this easy Steak and Shrimp Hibachi recipe, complete with creamy Yum Yum Sauce. Cooked on a griddle, it’s quick, crowd-friendly, and packed with flavor—no special tools needed!
0 servings
What you need
cup cooked rice, should be day old rice
cup soy sauce
tbsp mirin
tbsp oyster sauce
tbsp sesame oil
tbsp garlic, minced
tbsp butter
lb steak, I used flank steak
lb shrimp, deveined and peeled
zucchini, sliced into long boats
onion, cut into large chunks
garlic powder, to season steak and shrimp
tbsp chive
tbsp sesame seed
cup mayonnaise
Instructions
0 Preheat griddle to low/medium heat. Break up day old rice. Place rice on oiled griddle and flatten it out with spatula. Once you have a crispy edge, flip rice. (This took about 7 minutes on each side) 1 Move rice to one side of the griddle and place frozen vegetables (corn, peas, green beans and carrots) on the other side. Cook for 5 minutes. 2 Add eggs and garlic onto the griddle in a separate spot. Cook and scramble the eggs. Then, combine everything on the griddle together. 3 Pour soy sauce, mirin and oyster sauce to rice mixture and mix around. 4 Add in sesame oil and butter. Melt butter and mix. Then, remove the fried rice from heat. 5 Add olive oil to griddle, and cook zucchini and onion. Once one side of zucchini is brown, flip and cook the other side. Add butter, soy sauce, sesame oil to zucchini and onions and then chop up with spatula. Remove from heat. 6 Place steak and shrimp on the griddle. Season with salt, pepper, garlic powder and butter. Flip after 4 minutes and cook until steak and shrimp reach 145°F. Toss them in a small amount of sesame oil and soy sauce. 7 Serve your Steak and Shrimp Hibachi topped with sesame seeds, scallions, and Yum Yum Sauce.View original recipe
