Hibachi Steak Shrimp Rice (Printable Version)
Juicy steak and shrimp paired with vibrant fried rice and crisp broccoli, finished with creamy yum yum sauce.
# Ingredients:
→ Steak
01 -
200 grams sirloin or ribeye, bite-sized pieces, trimmed of excess fat
02 -
Salt, to taste
03 -
Freshly ground black pepper, to taste
→ Steak Sauce
04 -
60 ml naturally brewed soy sauce
05 -
15 ml white vinegar (distilled or rice)
06 -
10 grams brown sugar
07 -
2 grams fresh garlic, finely minced
08 -
5 grams fresh ginger, finely grated
09 -
Freshly ground black pepper, to taste
→ Shrimp
10 -
200 grams large peeled and deveined shrimp
11 -
Salt, to taste
12 -
Freshly ground black pepper, to taste
13 -
1 gram paprika (preferably smoked)
→ Shrimp Sauce
14 -
40 ml soy sauce
15 -
10 grams brown sugar
16 -
2 grams fresh garlic, minced
17 -
1 gram red pepper flakes
18 -
10 ml sriracha
19 -
5 grams cornstarch
→ Vegetables
20 -
150 grams broccoli florets
21 -
100 grams yellow onion, thinly sliced
→ Broccoli Sauce
22 -
30 ml soy sauce
23 -
5 grams brown sugar
24 -
1 gram red pepper flakes
25 -
15 ml oyster sauce
26 -
5 grams cornstarch
→ Fried Rice
27 -
200 grams cooked cold jasmine or medium-grain rice
28 -
50 grams frozen peas and carrots, evenly sized
29 -
100 grams yellow onion, chopped evenly
30 -
2 large eggs, fresh
31 -
2 green onions, sliced fresh
32 -
15 ml soy sauce
33 -
5 grams sugar
34 -
15 ml oyster sauce
→ Yum Yum Sauce
35 -
80 grams full-fat mayonnaise
36 -
15 grams tomato paste
37 -
10 ml rice vinegar
38 -
1 gram salt
39 -
1 gram freshly ground black pepper
40 -
1 gram smoked paprika
41 -
2 grams sugar
42 -
1 gram garlic powder
43 -
15 grams melted unsalted butter
44 -
15 ml water (adjust for desired consistency)
→ Other
45 -
Vegetable oil (for sautéing and searing)
# Steps:
01 -
Slice steak, broccoli, onion, and shrimp into uniform pieces. Pat shrimp dry. Use chilled, day-old rice for optimal texture.
02 -
Season steak with salt and pepper. Heat a skillet over medium-high heat until hot. Sear steak pieces for 1-2 minutes on each side. Remove to prevent overcooking.
03 -
Whisk soy sauce, vinegar, sugar, garlic, ginger, and pepper. Return skillet to heat, add sauce and bring to a simmer until bubbling. Reintroduce steak and stir continuously until sauce thickens and coats steak. Remove from pan.
04 -
Season shrimp with salt, pepper, and paprika. Heat oil in skillet over medium-high heat. Cook shrimp in a single layer for 1-2 minutes per side until pink and curled. Remove from skillet.
05 -
Mix soy sauce, brown sugar, garlic, red pepper flakes, sriracha, and cornstarch. Add sauce to pan, then return shrimp to skillet. Stir until shrimp are coated and sauce thickens. Avoid overcooking.
06 -
Heat oil in skillet over medium-high heat. Add onions and sauté until soft and lightly caramelized. Add broccoli, stirring frequently, and cook for 4-5 minutes until tender-crisp.
07 -
Whisk soy sauce, brown sugar, red pepper flakes, oyster sauce, and cornstarch. Reduce heat to medium-low, pour sauce over vegetables, and cook 2-3 minutes until thickened and coating veggies.
08 -
Heat wok with oil. Sauté onions, peas, and carrots until soft. Push vegetables aside, scramble eggs in empty space until just set. Add cold rice, breaking up clumps.
09 -
Add soy sauce, sugar, and oyster sauce to rice mixture. Toss to combine evenly. Scatter sliced green onions over before serving.
10 -
Whisk together mayonnaise, tomato paste, rice vinegar, salt, pepper, smoked paprika, sugar, garlic powder, melted butter, and water until smooth. Adjust water to desired dippable consistency.
# Notes:
01 -
Use day-old rice for the best fried rice texture. Prepare all components before cooking as high heat cooking moves quickly. Store leftovers in airtight containers refrigerated up to three days; sauces keep for about a week.