Hibachi Steak & Shrimp Plate with Fried Rice & Veggies Recipe
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.
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
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.
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Hibachi Steak & Shrimp Plate with Fried Rice & Veggies Recipe
- Total Time: 25 minutes
- Yield: 1 serving 1x
Description
Enjoy a flavorful Japanese steakhouse-style Hibachi Steak & Shrimp Plate featuring tender cubed sirloin steak, juicy grilled shrimp, garlicky fried rice, and sautéed mixed vegetables, all served with a creamy optional yum yum dipping sauce for an authentic and satisfying meal.
Ingredients
Protein
- 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
Fried Rice
- 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)
Veggies
- ½ cup broccoli florets
- ¼ zucchini, diced
- ¼ cup carrots, julienned
- ¼ cup onions, chopped
- 1 tbsp soy sauce
- 1 tsp sesame oil
Optional Yum Yum Sauce
- 2 tbsp mayo
- 1 tsp ketchup
- ½ tsp garlic powder
- Splash of rice vinegar
- Dash of paprika
- Dash of sugar
Instructions
- Cook the Fried Rice: In a pan, scramble the egg with butter until just set. Add the cooked rice, soy sauce, sesame oil, and optional chopped green onion. Stir-fry the mixture over medium heat until the rice is golden and heated through, ensuring all ingredients are well combined.
- Sauté the Veggies: In a separate pan, heat sesame oil and add broccoli florets, diced zucchini, julienned carrots, and chopped onions. Stir-fry the vegetables for 5 to 7 minutes until they are just tender yet still crisp. Season with soy sauce to taste and stir to coat evenly.
- Sear the Steak & Shrimp: Heat butter and minced garlic in a hot skillet over medium-high heat. Add the cubed sirloin steak and cook for about 2 minutes on each side to achieve a nice sear. Next, add the peeled and deveined shrimp to the skillet and cook until they turn pink and develop a slight char, about 2 to 3 minutes. Finish by adding a splash of soy sauce for extra flavor and toss to coat.
- Assemble the Plate: On a serving plate, mound the garlicky fried rice in the center. Arrange the seared steak cubes, grilled shrimp, and sautéed vegetables around the rice. Serve immediately with the optional creamy yum yum sauce on the side for dipping.
Notes
- Using day-old rice for the fried rice helps achieve the best texture, preventing sogginess.
- Adjust soy sauce quantities according to your salt preference.
- The yum yum sauce can be customized with more garlic powder or paprika based on your taste.
- For a gluten-free option, use gluten-free soy sauce.
- Ensure the skillet is hot enough for a good sear on the steak and shrimp without overcooking.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese
Keywords: hibachi steak, hibachi shrimp, fried rice, Japanese steakhouse, sautéed vegetables, yum yum sauce, Japanese cuisine
