Here’s a recipe to recreate a classic Hibachi Steak & Shrimp Plate at home—flavorful, sizzling, and perfect for a restaurant-style experience. It includes steak, shrimp, vegetables, fried rice, and that signature garlicky butter flavor.
Ingredients (serves 2–3)
For the steak and shrimp:
- 8 oz (225g) sirloin or ribeye steak, thinly sliced
- 8–10 jumbo shrimp, peeled and deveined
- 2 tbsp soy sauce
- 1 tbsp sesame oil or vegetable oil
- 1 tsp garlic powder
- Salt and pepper, to taste
For the vegetables:
- 1 cup zucchini, sliced
- 1 cup mushrooms, sliced
- 1 small onion, sliced
- 1 cup bean sprouts
- 2 tbsp vegetable oil
- Salt and pepper, to taste
For fried rice:
- 2 cups cooked white rice (preferably day-old)
- 2 eggs, lightly beaten
- 2 tbsp soy sauce
- 2 green onions, chopped
- 1 tbsp vegetable oil
Garlic butter sauce:
- 3 tbsp butter
- 2 cloves garlic, minced
- 1 tsp soy sauce
Instructions
1. Prepare the steak and shrimp
- Marinate steak and shrimp with 2 tbsp soy sauce, 1 tsp garlic powder, salt, and pepper for 10–15 minutes.
2. Cook the fried rice
- Heat 1 tbsp oil in a large skillet or wok over medium-high heat.
- Add eggs, scramble quickly, then stir in rice.
- Add 2 tbsp soy sauce and green onions, stir until combined. Remove from heat and set aside.
3. Cook the vegetables
- In the same skillet or a separate one, heat 2 tbsp oil.
- Sauté zucchini, mushrooms, onion, and bean sprouts for 3–5 minutes until tender-crisp.
- Season with salt and pepper. Remove and set aside.
4. Cook the steak and shrimp
- In the same skillet, heat sesame oil over medium-high heat.
- Cook steak slices 2–3 minutes per side until desired doneness. Remove.
- Cook shrimp 2–3 minutes per side until pink and opaque.
5. Make the garlic butter sauce
- In a small pan, melt butter and sauté minced garlic for 30 seconds.
- Add 1 tsp soy sauce and drizzle over steak, shrimp, and vegetables.
6. Assemble the plate
- Serve steak and shrimp alongside vegetables and fried rice.
- Drizzle garlic butter over the top for that authentic hibachi flavor.
Tips:
- Use high heat for that slightly charred hibachi flavor.
- For extra flair, serve with lemon wedges and a sprinkle of sesame seeds.
- Day-old rice works best for fried rice—it fries up nicely without getting mushy.
I can also give you a quick stovetop version that makes it all in one pan in under 30 minutes if you want a faster hibachi experience. Do you want me to do that?
