Best Hibachi Steak and Shrimp Recipe (Delicious & Savory)

I've spent years perfecting this hibachi steak and shrimp recipe after countless visits to my favorite Japanese steakhouse restaurant and experimenting in my own kitchen.

There's something magical about that sizzling hot skillet and the way the steak and shrimp cook together with those signature flavors.

What started as trying to recreate those hibachi restaurant experiences at home turned into my go-to dinner when I want something that feels special but doesn't require a reservation.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Servings: 4

Ingredients

For the Steak and Shrimp:

• 1 lb sirloin steak, cut into bite-sized cubes
• 1 lb large shrimp, peeled and deveined
• 2 tbsp vegetable oil (divided)
• 1 tbsp sesame oil
• 2 tbsp soy sauce
• 1 tbsp teriyaki sauce
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp kosher salt
• ½ tsp black pepper

For the Hibachi Fried Rice:

• 3 cups cooked rice (preferably day-old cold rice)
• 2 eggs, beaten
• 3 green onions, chopped
• 2 cloves minced garlic
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 2 tbsp garlic butter

For the Yum Yum Sauce:

• ½ cup mayonnaise
• 1 tbsp tomato paste
• 1 tbsp rice vinegar
• 1 tsp garlic powder
• 1 tsp ginger paste
• 1 tbsp lemon juice

Instructions

Step 1: Prepare Your Proteins

Pat the steak cubes and shrimp completely dry with paper towels to remove excess moisture. Season both the marinated steak and hibachi shrimp with kosher salt, black pepper, garlic powder, and onion powder, making sure every piece gets coated evenly. Let them sit at room temperature for about 10 minutes while you prepare the other ingredients. This step helps the seasoning penetrate the meat and brings everything to an even temperature for better cooking.

Step 2: Make the Yum Yum Sauce

In a small bowl, whisk together mayonnaise, tomato paste, rice vinegar, garlic powder, ginger paste, and lemon juice until smooth and creamy. This ginger sauce should have a pale orange color and a tangy-sweet taste that balances the rich flavors of the hibachi steak and shrimp. Store it in the fridge while you cook the main dish. The flavors get better as they sit together, so making this first gives you the best results.

Step 3: Cook the Steak

Heat your cast iron skillet or large skillet over medium high heat until it's smoking hot. Add 1 tablespoon of vegetable oil and immediately add the seasoned steak cubes in a single layer. Let them sear without moving for 2-3 minutes to develop that beautiful brown crust. Flip each piece and cook for another 1-2 minutes for medium doneness. Remove steak from the hot pan and set aside on a plate to rest.

Step 4: Cook the Shrimp

Using the same skillet, add the remaining vegetable oil if needed. Add the seasoned shrimp to the hot skillet in a single layer, making sure not to overcrowd them. The shrimp cooks quickly - about 1-2 minutes per side until they turn pink and slightly golden. Once the shrimp hibachi is done, remove them from the pan and set aside with the steak. Don't worry if there are some browned bits in the pan - those add flavor to your fried rice.

Step 5: Prepare the Hibachi Fried Rice

Add sesame oil to the same pan and scramble the beaten eggs until they're just set but still creamy. Push eggs to one side of the pan and add the cold rice to the other side. Break up any clumps with your spatula and let the rice heat through for about 2 minutes. Mix the eggs into the rice, then add soy sauce, rice vinegar, and minced garlic, stirring everything together until the rice is heated through and slightly golden.

Step 6: Bring It All Together

Return the cooked steak and shrimp to the same skillet with the fried rice. Add the teriyaki sauce and give everything a final toss to coat evenly. Sprinkle the chopped green onions over the top and drizzle with a bit more sesame oil for that authentic hibachi style cooking finish. Serve immediately while everything is hot and sizzling, with the yum sauce on the side for dipping.

"The key to great hibachi at home is high heat and simple ingredients. Don't overthink it - let the quality of your steak and shrimp shine through with just the right amount of seasoning and sauce."

- Masaharu Morimoto, Japanese Chef

Recipe Notes

• Use day-old rice for best results: Fresh rice gets mushy in the pan, but cold rice from the fridge overnight holds its shape and gets that perfect texture when you stir fry it.
• Don't overcrowd your pan: Cook the steak and shrimp in batches if necessary - overcrowding leads to steaming instead of searing, and you'll miss out on that golden crust.
• High heat is your friend: A hot skillet creates the signature sear and smoky flavor that makes hibachi restaurants food so addictive.
• Let the steak rest: After cooking, give your steak cubes a few minutes to rest so the juices redistribute and stay tender when you bite into them.
• Make extra yum yum sauce: Trust me on this one - people always want more of this creamy, tangy sauce for dipping vegetables or drizzling over everything.

Nutrition Facts (Per Serving)

• Calories: 485
• Protein: 42g
• Fat: 18g
• Carbs: 38g
• Sugar: 4g
• Saturated Fat: 4g
• Sodium: 890mg

How to Pick the Right Steak

I've learned that choosing the right cut makes all the difference in this easy hibachi steak recipe.

• Go for sirloin steak or ribeye: These cuts have enough marbling to stay tender during the quick, high-heat cooking method while still being budget-friendly for this type of recipe.
• Look for even thickness: You want pieces that will cook at the same rate - aim for steaks that are about 1 to 1.5 inches thick before you cut them into cubes.
• Check the color: Fresh steak should be bright red with white marbling throughout, not gray or brown around the edges.
• Feel for firmness: Good steak feels firm to the touch but not hard - it should have a slight give when you press it gently.
• Buy fresh when possible: Fresh cuts from the butcher counter cook more evenly than previously frozen steaks and give you better flavor in the final dish.

5 Secret Tips for Perfect Hibachi at Home

Here's what I've learned from years of making this shrimp dinner recipe at home.

1. Pat everything dry: Moisture is the enemy of a good sear - use paper towels to remove every drop of water from your steak and shrimp before seasoning.
2. Use two oils: Vegetable oil has a high smoke point for searing, while sesame oil adds that nutty flavor - using both gives you the best of both worlds.
3. Season generously: Don't be shy with your seasonings - the high heat cooking method means you need bold flavors that won't get lost in the process.
4. Keep ingredients moving: Once you add soy sauce and teriyaki sauce, keep stirring to prevent burning and ensure even coating on all your ingredients.
5. Serve immediately: This dish is best enjoyed straight from the hot pan while everything is still sizzling and the flavors are at their peak.

Best Side Dishes to Serve With

When I make this hibachi steak and shrimp at home, these sides always complete the meal perfectly.

1. Hibachi Vegetables

Saute garlic, bok choy, and snow peas in the same skillet after your main dish. The leftover flavors in the pan make these sautéed veggies taste just like the ones from hibachi restaurants.

2. Steamed White Rice

If you want to serve the steak and shrimp separately from fried rice, plain white rice or brown rice works perfectly for soaking up all those delicious sauces.

3. Cauliflower Rice

For a lighter option, cauliflower rice cooked with a splash of soy sauce and sesame seeds makes a great low-carb alternative that still feels satisfying.

4. Japanese Cucumber Salad

Thinly sliced cucumbers dressed with rice vinegar, a pinch of sugar, and sesame seeds provide a cool, crisp contrast to the rich, hot main dish.

5. Miso Soup

A warm bowl of miso soup with green onions makes the meal feel complete and authentic, just like you'd get at your favorite Japanese restaurant.

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