Hibachi Steak Shrimp Rice

This hibachi steak shrimp rice recipe captures the energy and delicious variety of restaurant hibachi right at home. High heat searing brings out the best in each ingredient from juicy steak and quickly cooked shrimp to tender broccoli and stovetop fried rice. Classic sauces tie everything together adding sweet umami and a hint of smokiness while creamy yum yum sauce rounds out every bite. After a few tries recreating the teppanyaki show at home this feast became our go to for celebrations and whenever a little dinner drama was in order.

After my first attempt I was hooked on how every family member could build their own plate just like at the restaurant The yum yum sauce quickly became the most requested part

Ingredients

• Steak cut into bite size pieces: Choose well marbled sirloin or ribeye for tenderness and flavor Trim fat for a balanced bite
• Soy sauce: This pantry staple is the savory foundation for all the sauces Naturally brewed is best for clean taste
• White vinegar: Adds brightness to balance the richness Rice vinegar gives a more rounded acidity
• Sugar: Both brown and white brighten sauces Fresh soft brown sugar brings caramel flavor
• Fresh ginger: Finely grated for zing Select firm smooth knobs for the juiciest aroma
• Garlic: Fresh cloves minced for deep flavor Avoid jars for the fullest aroma
• Black pepper: Freshly cracked for layered heat
• Salt: Reliable for seasoning steak shrimp and rice
• Shrimp: Large peeled deveined Perfectly quick to cook Seek plump translucent shrimp for best texture
• Paprika: Adds smoky warmth Use smoked paprika if you can find it
• Red pepper flakes: A little heat goes a long way Sprinkle lightly for kids or generously for spice lovers
• Sriracha: Adds depth to shrimp sauce Any quality brand works
• Cornstarch: Thickens sauces for classic hibachi gleam Keep in an air tight jar for freshness
• Broccoli and onion: Crisp and bright Broccoli florets should be green and firm Onions sliced thin for fast cooking
• Oyster sauce: Complex umami boost High quality brands have a richer flavor
• Cooked cold rice: Day old rice prevents sticking Jasmine or medium grain are both great
• Frozen peas and carrots: Quick color and sweetness Pick a bag with bright color and no large ice crystals
• Onion: For rice chop evenly for even sautéing
• Eggs: Use fresh large eggs for fluffy classic fried rice
• Green onion: Added fresh for crunch and color Look for frilly dark green tops
• Mayo: Full fat is essential for creamy yum yum
• Tomato paste: For tang and color Tube tomato paste stays fresh longer
• Rice vinegar: Gently tangy balances sauce flavor
• Smoked paprika: In yum yum sauce for signature warm note
• Butter: Real butter not margarine for silkiness in the yum yum sauce

Step-by-Step Instructions

Prep the Ingredients:

Pat shrimp dry slice steak against the grain and cut broccoli into small florets Slice onions thin Prepare day old cold rice if possible as it stays separate and will fry up beautifully

Cook the Steak:

Season steak lightly Heat a heavy skillet until very hot Add steak pieces and let them sear without moving for a minute or two Turn once to develop a crust Remove from pan when steak is still juicy inside

Make Steak Sauce:

Mix soy sauce vinegar sugar garlic ginger and black pepper in a bowl Pour mixture into the steak pan stir and let bubble until sauce thickens slightly Toss steak in sauce until coated and remove again from heat to avoid overcooking

Cook the Shrimp:

Season shrimp with salt pepper and paprika Add oil to hot pan Scatter shrimp in a single layer Sear undisturbed about one minute until the color starts to turn pink Flip and cook again until just curling and opaque Remove shrimp quickly for tenderness

Make Shrimp Sauce:

Stir soy brown sugar minced garlic red pepper flakes sriracha and cornstarch in a bowl Pour into shrimp pan and stir until everything is glazed and glossy Do not let shrimp cook further or they will become tough

Sauté Broccoli and Onions:

Heat oil over medium high in a clean pan Add onions and sauté until soft and golden Add broccoli stirring quickly until it turns bright green and just tender Test a piece for a bit of a crunch

Make Broccoli Sauce:

Mix soy sauce brown sugar oyster sauce red pepper flakes and cornstarch Pour into vegetable pan and stir until vegetables are coated Simmer briefly until sauce thickens

Prepare Fried Rice:

Wipe out pan add oil when hot toss in onions peas and carrots Sauté a couple of minutes until thawed and just tender Make space for eggs crack in and scramble gently until just set

Finish Fried Rice:

Push veggies and eggs aside Add cold rice Break up clumps and fry until hot Season with soy sugar and oyster sauce Sprinkle with green onion just before taking off the heat for freshness

Mix Yum Yum Sauce:

Combine mayo tomato paste rice vinegar salt pepper smoked paprika sugar garlic powder melted butter and a little water in a bowl Whisk together adding more water until the sauce is smooth and dippable Creamy consistency is key

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Steak wins with me every time I have loved watching my family dive in trying different sauce combos and passing the bowl of shrimp around A big bowl of golden fried rice is always the first thing to disappear

Storage Tips

Cool each part separately before storing in airtight containers Proteins and fried rice keep well in the fridge for three days Sauces stay good in the fridge up to a week To reheat bring a skillet to high heat then add steak and shrimp for less than a minute This keeps everything from drying out or turning rubbery Microwaving is quick but can make shrimp tough

Ingredient Substitutions

Chicken thighs or breast make a great substitute for steak or shrimp Tofu works beautifully for vegetarians Leftover roasted veggies can stand in for peas and carrots If you do not have oyster sauce regular soy and a splash of Worcestershire give another savory layer Fresh chives make a good garnish if green onions are unavailable

Serving Suggestions

Set up a build your own hibachi bar with each element in separate bowls Let everyone make their perfect meal Pour all sauces in squeezable bottles for fun drizzle action Thin lemon wedges brighten the shrimp beautifully I sometimes serve with a sesame cucumber salad or even a miso soup to start

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Cultural and Historical Context

Hibachi traditions blend Japanese grilling and the American love of dinner theater While original hibachi is a charcoal fire bowl American hibachi draws from teppanyaki where everything sizzles on large flat griddles The interactive cooking and endless sauce options are the signature of US style hibachi meals A home version may not have fire tricks but it brings the same joy and memorable flavor

This recipe lets you bring celebration energy to your weeknight or weekend table and guarantees empty plates every time

Recipe FAQs

→ What cut of steak works best for hibachi-style cooking?

Tender cuts like sirloin or ribeye are ideal as they sear quickly over high heat and stay juicy and flavorful when sliced into bite-sized pieces.

→ How do you get the fried rice fluffy and flavorful?

Using day-old cold rice prevents clumping and allows the grains to separate. Tossing it with soy and oyster sauce, along with sautéed veggies, enhances both texture and taste.

→ Can I substitute the shrimp with another protein?

Yes, chicken, tofu, or scallops make great alternatives. They cook quickly and absorb the sauces well while maintaining texture.

→ How do I keep vegetables crisp in this dish?

Cook broccoli and onions over medium-high heat, stirring frequently, and add sauce towards the end to avoid over-softening and maintain vibrant texture.

→ What makes the yum yum sauce special?

This sauce combines mayo, tomato paste, rice vinegar, spices, and melted butter to deliver a creamy, tangy, and slightly smoky flavor that complements the savory elements perfectly.