Dinner

Hibachi Steak & Shrimp Plate with Fried Rice & Veggies Recipe

Name: Hibachi Steak & Shrimp Plate with Fried Rice & Veggies Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Japanese
Ingredients: 4 oz sirloin steak, cubed; 6–8 shrimp, peeled and deveined; 1 tbsp soy sauce; 1 tsp sesame oil; 1 tsp garlic, minced; 1 tsp butter; 1 cup cooked rice (preferably day-old); 1 egg; 1 tbsp soy sauce; ½ tbsp butter; 1 tsp sesame oil; 1 green onion, chopped (optional); ½ cup broccoli florets; ¼ zucchini, diced; ¼ cup carrots, julienned; ¼ cup onions, chopped; 1 tbsp soy sauce; 1 tsp sesame oil; 2 tbsp mayo; 1 tsp ketchup; ½ tsp garlic powder; Splash of rice vinegar; Dash of paprika; Dash of sugar

ByRafael Mansero October 29, 2025October 29, 2025

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Introduction

This Hibachi Steak & Shrimp Plate brings the flavors of a Japanese steakhouse right to your kitchen. Featuring tender steak, juicy shrimp, garlicky fried rice, and sautéed veggies, it’s a complete, satisfying meal. Add a creamy dipping sauce for the perfect finishing touch.

The dish shows a round mound of light brown rice on the right side of a white plate with a white marbled background. To the bottom left, there are several pieces of grilled steak cut into thick slices with a dark brown, slightly charred outside and a juicy pink center. Above the steak, five orange-pink shrimp are arranged in a row with a slight shine on their curved bodies. The top left section of the plate holds a mix of cooked green broccoli, orange carrots, and green zucchini pieces. Above the rice, a small white bowl filled with a creamy beige sauce containing small bits is placed. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 oz sirloin steak, cubed
6–8 shrimp, peeled and deveined
1 tbsp soy sauce (divided)
1 tsp sesame oil (divided)
1 tsp garlic, minced
1 tsp butter (plus ½ tbsp for fried rice)
1 cup cooked rice (preferably day-old)
1 egg
1 green onion, chopped (optional)
½ cup broccoli florets
¼ zucchini, diced
¼ cup carrots, julienned
¼ cup onions, chopped
2 tbsp mayo (for optional yum yum sauce)
1 tsp ketchup (for optional yum yum sauce)
½ tsp garlic powder (for optional yum yum sauce)
Splash of rice vinegar (for optional yum yum sauce)
Dash of paprika and sugar (for optional yum yum sauce)

Instructions

Step 1: Scramble the egg in a pan with ½ tablespoon of butter over medium heat. Add the cooked rice, 1 tablespoon soy sauce, 1 teaspoon sesame oil, and chopped green onion if using. Stir-fry until the rice is golden and heated through, then set aside.
Step 2: In a separate pan, stir-fry broccoli, zucchini, carrots, and onions with 1 tablespoon soy sauce and 1 teaspoon sesame oil. Cook for 5 to 7 minutes until the vegetables are tender but still crisp.
Step 3: Heat 1 teaspoon butter and the minced garlic in a hot skillet. Add the cubed steak and cook for about 2 minutes on each side until seared. Add the shrimp and cook until they turn pink and slightly charred. Finish with a splash of soy sauce for extra flavor.
Step 4: Arrange the fried rice in the center of each plate. Surround it with the sautéed vegetables, steak, and shrimp. Serve with the optional creamy yum yum sauce on the side for dipping.

Tips & Variations

For extra flavor, marinate the steak cubes in soy sauce and garlic for 15 minutes before cooking.
Use day-old rice to prevent the fried rice from becoming mushy and to achieve a better texture.
Swap the shrimp for scallops or grilled chicken if preferred.
Adjust the veggies based on what you have on hand—snap peas or bell peppers work well.
To make the yum yum sauce spicier, add a little sriracha or chili powder.

Storage

Store leftover steak, shrimp, fried rice, and vegetables in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave to maintain texture, adding a splash of water if needed. The creamy sauce is best stored separately and added fresh when serving.

How to Serve

A white plate on a white marbled surface holds a colorful meal with four main parts: grilled steak slices arranged in a row at the bottom with a dark, seared texture and slight pink inside; a small pile of grilled shrimp with a pink-orange color placed above the steak; a mound of brown rice shaped like a dome on the right side; mixed roasted vegetables including carrots, broccoli, and zucchini, bright green and orange, filling the top left side; and a small white bowl of creamy sauce with visible herbs set on the top near the rice. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh rice instead of day-old rice for the fried rice?

Day-old rice is preferred because it is drier and prevents the fried rice from becoming mushy. However, if using fresh rice, spread it out on a tray to cool and dry somewhat before frying.

How can I tell when the shrimp is perfectly cooked?

Shrimp cooks quickly—about 2 minutes per side. It’s done when it turns opaque and pink with slight charring. Overcooked shrimp become tough, so keep an eye on them while cooking.