The delicious flavors of hibachi-grilled meals are combined in this amazing Hibachi steak and shrimp feast! A complete hibachi night at home includes tender shrimp, medium-rare NY strips sliced into bite-sized pieces, and hibachi vegetables with the delicious hibachi dipping sauces!
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The majority of my knowledge in hibachi cooking comes from the chefs at Benihana, and I’ve used many of the old recipes that were available on their website. In spite of not having the fantastic teppanyaki grill that hibachi professionals use, the meals I prepare are often accurate.
When we can’t get to a 5-star Japanese steakhouse, we turn to this Steak and Shrimp Hibachi as a substitute cooking method. It still has the same large, robust, wonderful flavors of Asia without leaving your home, and it also comes with the recipe for the well-known dipping Yum-Yum sauce.
Hibachi, which means “fire bowl,” is often found in gourmet-style Japanese restaurants and consists of vegetables, meats, fish, and rice that are all prepared in front of you on a hot grill while you watch the chefs’ culinary expertise from a large table.
Our simple hibachi recipe combines quick and simple cooking methods for the stovetop, grill outdoors, and air fryer. The only thing lacking is the blazing show and large flames to put out.
With various Asian spices like soy and terrifying sauce, the pork, shrimp, and any vegetables you choose are cooked in three separate steps in the same pan.
It won’t ever be the same cooking a hibachi indoors on the hot grill at the restaurant in front of you, but it will still be incredibly tasty.
Another benefit of this recipe is that you may substitute your preferred meats—chicken, hog, beef, or any type of shellfish—as well as your own vegetables and rice styles.
HOW TO MAKE HIBACHI COOKING OIL
Hibachi cooks mix four fundamental components to create their base cooking oil. Sesame seed oil, olive oil, rice cooking wine, and soy sauce are the main ingredients in hibachi cooking oil.
For convenience in storage and usage, combine the two oils, rice cooking wine, and soy sauce in a jar or squeeze bottle that can be sealed. Before using, blend by shaking.
WHO MAKES HIBACHI STEAK AND WHAT KIND OF STEAK IS USED?
Hibachi steak dishes are often prepared at your favorite Japanese steakhouse restaurants with either a sirloin steak or a strip steak (NY strip).
My suggested cut for creating hibachi steak at home is a strip steak because it has more marbling (white fat distributed throughout the meat). This will increase the likelihood that the meat will remain tender when you cut it into familiar bite-sized portions.
TEPPANYAKI VS. HIBACHI
The Japanese grill offers two traditional cooking methods. The big, circular cast iron pan used to cook fried rice and other meals is referred to as a “Hibachi,” which literally translates as “fire bowl.” You’re undoubtedly used to seeing a big, flat surface called a teppanyaki.
The names are interchangeable in the US, and since the majority of us don’t have a real hibachi pan on hand, this recipe will use a griddle to simulate the experience of gathered around the Teppanyaki of your preferred
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WHAT INGREDIENTS ARE IN HIBACHI SAUCE?
The flavor combinations from the utilized butter and garlic, together with the soy sauce combined with a tiny touch of sesame oil, remain long after you leave the restaurant.
HOW CAN I FURTHER THICKEN THE SAUCE? (IF REQUIRED)
If your sauce is still a little too thin after thickening it as directed above, simply combine 1-2 teaspoons of cornstarch with 1-2 teaspoons of water to make a slurry. For a minute or two, add it on SAUTE to thicken it.
Simply add flour slurry or roux to the sauce to thicken it if you don’t have access to corn starch.
INGREDIENTS YOU’LL NEED
HIBACHI COOKING OIL
- 1 tablespoon Sesame Seed Oil
- 2 ½ tablespoon Olive Oil (extra virgin)
- ¼ cup Rice Cooking Wine
- 2 tablespoon Soy Sauce
- 1 teaspoon Hibachi Cooking Oil (see above)
- 16 oz. NY Strip or Sirloin Steak (cut into 1 inch bite size cubes)
- 1 tablespoon Lemon Juice
- 1 pinch Salt & Pepper (more or less, to taste)
- 1 teaspoon Hibachi Cooking Oil (see above)
- 24 oz Shrimp (large, peeled and deveined)
- 1 tablespoon fresh Parsley (chopped)
- 1 tablespoon Lemon Juice
- pinch of Salt (more or less, to taste)
A RECIPE FOR HIBACHI STEAK
- A large skillet or griddle should be heated to a temperature of 360°F (182°C) or higher.
- The hot skillet should now contain the hibachi cooking oil. When heated all the way through, the oil should shimmer.
- Slice the meat into bite-sized pieces and add the lemon juice to a hot skillet. *Whether you wish to slice the steak(s) into bite-sized pieces before or after cooking depends on your personal tastes. For medium-rare, sear your strip steak or sirloin on one side for about 4 minutes, then flip it over and cook the other side for another 4 minutes. Before cutting into cubes, remove from heat and let stand for 4 minutes.
- Cook beef for 4 minutes or until well-done to taste and browned on all sides. If desired, season with salt and pepper.
HIBACHI SHRIMP PREPARATION
- An electric griddle can be heated to 360 oF (182 oC) or a sizable skillet or griddle on medium-high heat.
- To the heated skillet, add your hibachi cooking oil. When heated all the way, the oil ought to shimmer.
- Add the shrimp and season with salt before cooking for two to three minutes on each side. When finished, the shrimp should have an opaque appearance.
- Take the shrimp out and chop it into bite-sized pieces. lemon juice and parsley to garnish
HOW SHOULD I PREPARE A HIBACHI STEAK AND SHRIMP IN AN INSTANT POT?
It is advisable to purchase a cheap piece of meat that cooks quickly. Personally, I like using flank, and it was excellent in this recipe.
Purchase a few pieces, then use a sharp knife to cut them at home. Pre-sliced steak could save you time, but it will cost more money.
TIPS FOR STORAGE
Although you should eat this dish as soon as it comes off the griddle, don’t worry if you have leftovers. If kept in an airtight container, this dish keeps well in the fridge for up to three days. Simply reheat for a few minutes in a hot skillet or the microwave.
Sadly, I do not advise freezing, but there shouldn’t be an issue with it! It’s so excellent that I’d be shocked if you had any leftovers!Print
FAQs About Hibachi Steak and Shrimp
What spices are used for hibachi Steak and Shrimp?
Garlic is the primary ingredient that hibachi cooks use to season the meat and vegetables. Depending on what they are preparing, soy sauce, sesame oil, sesame seeds, and ginger can also be used.
Which steak cut is utilized in hibachi?
Hibachi Steak Recipe. Instead of trying to save money by purchasing stew meat in cube form, I suggest using a boneless top sirloin steak and breaking it up into cubes. Typically, stew meat is made from chuck or round, a tough cut of beef that requires a long, low cooking time to become tender enough to consume
What’s in a hibachi steak?
This dish for hibachi-style steak begins on the grill and is finished in a delectable sauce that includes white vinegar, soy sauce, garlic, ginger, and white pepper.
What kind of sauce is usually served with hibachi?
The most well-liked Japanese hibachi sauces are ginger sauce and yum yum sauce. You probably already know that the ginger sauce at the well-known Japanese steakhouse business Benihana is the most frequently requested condiment.
More Alternative Steak and Shrimp Recipes
GARLIC BUTTER GRILLED STEAK & SHRIMP
The greatest steak recipe is grilled steak and shrimp with garlic butter. Surf and turf in your house!
A delicious steak supper that is really simple to prepare and tastes like it came from a restaurant! In less than 15 minutes, the Garlic Butter Grilled Steak & Shrimp meal is ready to serve. Simple to prepare and PERFECT for the grill or inside grilling with a grill pan!
STEAK AND SHRIMP WITH PARSLEY POTATOES
It’s simple to prepare this traditional surf and turf at home. The steakhouse method of pouring hot butter over the beef helps it cook more evenly and improves the flavor.