Steak and Shrimp Hibachi

Here’s a restaurant-style Steak and Shrimp Hibachi recipe you can make at home—perfectly seared steak and juicy shrimp tossed in a savory garlic butter sauce with hibachi-style vegetables and fried rice on the side. This is a full Japanese steakhouse experience, simplified for your kitchen.

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🥩🍤 Steak and Shrimp Hibachi

🕒 Prep Time: 15 minutes

🍳 Cook Time: 20–25 minutes

🍽️ Serves: 2–3

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✨ Ingredients:

For the Steak & Shrimp:

• 1 ribeye or sirloin steak (8–10 oz), cut into bite-sized cubes
• ½ lb (225 g) large shrimp, peeled and deveined
• Salt & pepper to taste
• 2 tbsp soy sauce
• 2 tbsp butter
• 2 cloves garlic, minced
• 1 tbsp sesame oil (optional, for flavor)
• 1 tsp lemon juice or a squeeze of fresh lemon (optional)

For the Hibachi Vegetables:

• 1 zucchini, halved and sliced
• 1 cup mushrooms, sliced
• 1 small onion, sliced
• 1 tbsp soy sauce
• 1 tbsp butter
• Salt & pepper to taste

For the Hibachi Fried Rice (optional but recommended):

• 2 cups cooked rice (cold, day-old rice works best)
• 2 eggs, scrambled
• 1–2 tbsp soy sauce
• 1 tbsp butter
• 2 green onions, chopped
• ½ cup frozen peas and carrots (optional)

Optional Sauce for Drizzling:

• Yum Yum sauce or spicy mayo
• Teriyaki or hibachi ginger sauce

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🔪 Instructions:

1. Cook Fried Rice (if using):

1. In a large skillet or wok, melt 1 tbsp butter.
2. Add veggies and sauté 2–3 min, then add rice and stir-fry until hot.
3. Push rice to one side, scramble eggs on the other side of pan, then mix together.
4. Season with soy sauce and green onions. Set aside.

2. Cook Hibachi Vegetables:

1. In the same or separate skillet, melt 1 tbsp butter.
2. Add onion, zucchini, and mushrooms.
3. Season with soy sauce, salt, and pepper.
4. Sauté until tender-crisp (about 5–7 minutes). Remove and set aside.

3. Cook the Steak:

1. Heat skillet over medium-high heat. Add a bit of oil or butter.
2. Add steak cubes and sear for 2–3 minutes per side until browned and cooked to your preferred doneness.
3. In the last minute, add 1 tbsp butter, minced garlic, soy sauce, and a splash of lemon juice. Stir to coat.
4. Remove and keep warm.

4. Cook the Shrimp:

1. In the same pan, melt 1 tbsp butter.
2. Add shrimp, season with salt and pepper.
3. Sauté 1–2 minutes per side until pink and cooked through.
4. Add garlic and soy sauce at the end for flavor.

5. Assemble & Serve:

• Plate the rice, veggies, steak, and shrimp.
• Drizzle with Yum Yum sauce or a squeeze of lemon.
• Sprinkle with sesame seeds or green onions if desired.

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🥢 Tips:

• Cook everything in batches if your pan is small, to avoid steaming.
• Day-old rice makes a better fried rice texture.
• Use high heat to get a nice sear on the steak and shrimp.
• You can swap shrimp for scallops or add chicken for a “triple combo.”

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