Steak and Shrimp Hibachi

Sunday, July 17, 2022
This Steak and Shrimp Hibachi is our alternative cooking method when we can't get to a 5-star Japanese steakhouse that will still have that big bold Asian delicious flavors right in your own kitchen plus included is the famous dipping Yum-Yum sauce recipe!

Hibachi meaning "fire bowl" is typically found in gourmet-style Japanese restaurants that feature vegetables, meats seafood, rice and cooked right in front of you on a firey grill and their cooking artistry right in front of you with several folks around a big table.

Our easy recipe for hibachi includes easy cooking methods for the stovetop,  grilled outdoors, and air fryer in just a few steps the only thing missing is the fiery show and big flames to put out.

The meat, shrimp, and any vegetables you prefer in 3 different steps all in the same pan with some Asian flavors like soy and terrifying sauce.

Indoors never is going to be that great experience on that fiery grill at the restaurant cooked in front of you, but this will still be a super delicious homemade hibachi.

Another bonus in this recipe is you can use chicken, pork, beef, and any shellfish you prefer, and adapt the vegetables and style of rice you prefer.

If you have never tried hibachi this is a great place to start making it inexpensively at home to see if you like it.

Our recipe is super easy and served usually with any style of rice or Japanese-style noodles for a side dish with cooked vegetables we have several suggestions below for you to choose from.

Scroll down to the recipe card for our step-by-step recipe instructions.


steak and shrimp hibachi style stir fried in a glass dish with fried rice





Hibachi Made Easy:



This meal will burst with Asian flavors no matter which way you decide to cook your ingredients.

Japanese restaurant chefs squirt a mixture of saki, soy sauce, and butter or sesame oil for the flame effects (and unless you're an experienced outdoor master of fireballs we don't recommend this method to try).

During the warmer months, we entertain a lot outdoors and hibachi on the grill depending on the style grill you have, this can be a show outdoors as well for a fun gathering.

Our yum yum sauce homemade sauce (recipe below) is used for dipping all the hibachi-cooked meats, seafood, and vegetables and is made in minutes.

If you love all the flavors we mentioned, let's get this hibachi meal started with the easy instructions below.


We also love this with oriental chicken salad, egg rolls, and almond cookies for dessert!


stir fried rice, Japanese steak and shrimp hibachi


Ingredients You Will Need

for exact measurements see the recipe card below to print it off


  • ribeye, T-bone, porterhouse, or sirloin cubed off the bone or boneless (or use chicken, or pork and increase the cooking time)
  • shrimp
  • soy sauce
  • granulated garlic powder
  • teriyaki sauce
  • butter
  • olive oil
  • water
  • eggs
  • minced garlic
  • white or brown cooked rice
  • eggs
  • Optional: a pinch of ginger and cayenne pepper see below list of vegetable options


fried rice with egg


Alternate Suggestions


  • broccoli florets or cauliflower
  • snow peas
  • a medley of frozen stir fry vegetables
  • mini corn
  • bok choy or julienned cabbage
  • yellow squash
  • onions
  • peppers
  • noodles
  • plain steamed white rice, jasmine rice steamed, fried rice or any other grain you prefer



vegetables stir fried


Other Cooking Methods

  1. Stovetop: Using one pan and a wok or cast iron: 3 steps brown meat set aside, saute shrimp set aside. Stir fry vegetables if using. Then make side dishes. 
  2. Grilling: Heat the grill, either skewer the meat and shrimp with vegetables then baste with teriyaki or use a grilling pan to stir fry on high heat outdoors. 
  3. Air Fryer: Place all the meat on ingredients listed in an brushed with oil basket. Air fry at 400 degrees for 4 to 6 minutes turning the meat once. Remove and add the shrimp, for 3 to 6 minutes. Remove then add the vegetables for 9 minutes. Serve with steamed rice.


hibachi style Japanese steak and shrimp


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pin for later how to make hibachi indoors


Tips and Ideas



This can be made ahead of time with no problem just make the meat and seafood fresh.


This hibachi made in your own home is so much more economical than the pricy restaurants and tastes just as good if not better depending on the quality of steak and seafood you purchased!


To save time you can use all store-bought premade sides IE: plain white rice, frozen stir fry Asian vegetables, quick cooking noodles, and bottled yum yum dipping sauce.


If using chicken always ensure the chicken is cooked all the way through and use an instant-read thermometer the internal temperature should be 165 degrees in the thickest part.


Also, as an alternative for those who aren't fond of rice try our, Steakhouse Baked PotatoesCorn on the Cob , or Cauliflower Rice!


Steak and Shrimp Hibachi

Steak and Shrimp Hibachi
Yield: 6
Author: Claudia Lamascolo
Prep time: 15 MinCook time: 25 MinTotal time: 40 Min
Here is a simple way to prepare that Japenese style surf and turf with shrimp and steak in your own kitchen. We served this with rice and give you some options.

Ingredients

  • Hibachi:
  • 2 pounds of boneless ribeyes or porterhouse steaks ( or cut off the bone and cubed) seasoned evenly with 1 teaspoon granulated garlic powder, 1 teaspoon paprika (boneless chicken, pork can be substituted)
  • 2 pounds of large shrimp with tails on cleaned ( any other shellfish can be substituted lobster, crab, scallops etc.)
  • 3 tablespoon butter
  • 2 tablespoons olive oil
  • 4 tablespoons or more to the taste of Teriyaki sauce
  • 3 tablespoons saki; divided
  • 1 teaspoon granulated garlic powder for shrimp ( and more for rice see below)
  • salt, and pepper to taste
  • Fried Rice:
  • 2 cups of white rice steamed
  • 2 eggs
  • 1 teaspoon granulated garlic powder
  • 1/4 cup of soy sauce with 1/2 water added to it
  • Optional: large dollar-sized sliced carrots, cubed fresh zucchini, sliced button mushrooms, sliced onions, min baby corn, snap peas, or choose under notes our other suggestions
  • This can be grilled, put on skewers, baked, or cooked on the stovetop in a cast iron pan
  • Yum Yum Sauce:
  • 1 1/2 cups of mayonnaise
  • 1 1/2 teaspoon of granulated garlic powder
  • 1/2 tablespoon tomato paste
  • 3 tablespoons water
  • 1/2 teaspoon paprika
  • 1/2 teaspoon sriracha
  • pinch of salt, pepper, and cayenne pepper or to taste

Instructions

  1. Yum Yum Sauce:
  2. Mix all the ingredients together, cover, and place in the refrigerator until needed.
  3. Hibachi:
  4. Stovetop: (see below notes for other cooking alternatives)
  5. In a large cast iron skillet on medium heat, add the butter and oil.
  6. Add the steak and saute 2 tablespoons of teriyaki sauce,1 tablespoon of saki, salt, and pepper to taste and brown this on both sides for around 3 to 4 minutes stir-frying.
  7. Remove the meat add it to a baking dish and keep it warm.
  8. Heat a little more oil to the pan add the shrimp with 1 teaspoon garlic powder, salt, and pepper to taste, and saute for 3 to 4 minutes until the shrimp is pink adding a few tablespoons of Terriyaki sauce to the shrimp.
  9. Set aside and keep warm in a baking dish.
  10. If using vegetables, same method, add a few more tablespoons of butter or oil, saute for just a few minutes add just a splash of teriyaki sauce ( you can add granulated garlic to them also if you prefer).
  11. Again save these to the baking dish and keep them warm while making the rice.
  12. In the same pan, add a little more butter or oil (just a few tablespoons).
  13. Add the egg, and garlic powder then scramble it for around 1 minute.
  14. Add the cooked rice.
  15. Mix this all together and add the soy sauce with water.
  16. Serve the meat and shrimp with vegetables on top of a bed of rice just until coated and warmed up.
  17. Serve with a garnish on the side with yum yum sauce in a small dish for dipping.

Notes

Alternate Suggestions


  • broccoli florets or cauliflower
  • snow peas
  • a medley of frozen stir fry vegetables
  • mini corn
  • bok choy
  • yellow squash
  • onions
  • peppers
  • noodles
  • plain steamed white rice, jasmine rice steamed, fried rice, or any other grain you prefer 


Other Cooking Methods

  1. Stovetop: Using one pan and a wok or cast iron: 3 steps brown meat set aside, saute shrimp set aside. Stir fry vegetables if using. Then make side dishes IE rice, or noodle
  2. Grilling: Heat the grill, either skewer the meat and shrimp with vegetables then baste with teriyaki or use a grilling pan to stir fry on high heat outdoors. 
  3. Air Fryer: Place all the meat (with seasoning listed) in an oil-sprayed or brushed air fryer basket. Air fry at 400 degrees for 4 to 6 minutes and turn the meat once. Remove and add the shrimp, for 3 to 6 minutes. Remove then add the vegetables for 9 minutes. Serve with steamed rice or noodles.


Asian vegetables hibachi, hibachi made easy, Japanese hibachi steak and shrimp, fred rice, simple hibachi, Asian recipes, Japanese steakhouse hibachi
Asian recipes, Japanese Recipes, Hibachi recipes, Grilling recipes,
Asian, American


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pin for later how to make hibachi with steak and shrimp


Try Some of Our Other Favorite Asian Recipes



Slow Cooker Chicken and Broccoli


Bourbon Chicken


Mandarin Orange Pork Chops


Easy Fried Rice


steak and shrimp in a cast iron gridded pan stir fried

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7 comments

  1. Every bite does indeed look amazing! All of the flavors are incredible. And I love these vibrant colors.

    ReplyDelete
  2. Tender steak and succulent shrimp..an amazing combo and so tempting!

    ReplyDelete
  3. I love shrimp and steak, and I am so excited to give this a try tomorrow!

    ReplyDelete
  4. This was delicious! We especially enjoyed the yum yum sauce.

    ReplyDelete
  5. Steak and shrimp pair beautifully together - this is a scruptious dish I will make again and again.

    ReplyDelete
  6. The steak, shrimp, and sauce were all delightful. What an incredible flavor.. We will definitely be making this again.

    ReplyDelete
  7. Great idea and looks delicious Claudia BUT can you flip the shrimp tails into the air with a spatula and catch them in your chefs hat :-)

    ReplyDelete

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