Description
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!
Ingredients
HIBACHI COOKING OIL
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1 tablespoon Sesame Seed Oil
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2 Β½ tablespoon Olive Oil (extra virgin)
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ΒΌ cup Rice Cooking Wine
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2 tablespoon Soy Sauce
HIBACHI STEAK
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1 teaspoon Hibachi Cooking Oil (see above)
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16 oz NY Strip or Sirloin Steak (cut into 1 inch bite size cubes)
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1 tablespoon Lemon Juice
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1 pinch Salt & Pepper (more or less, to taste)
HIBACHI SHRIMP
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1 teaspoon Hibachi Cooking Oil (see above)
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24 oz Shrimp (large, peeled and deveined)
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1 tablespoon fresh Parsley (chopped)
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1 tablespoon Lemon Juice
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pinch of Salt (more or less, to taste)
Instructions
A RECIPE FOR HIBACHI STEAK
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A large skillet or griddle should be heated to a temperature of 360Β°F (182Β°C) or higher.
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The hot skillet should now contain the hibachi cooking oil. When heated all the way through, the oil should shimmer.
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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.
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Cook beef for 4 minutes or until well-done to taste and browned on all sides. If desired, season with salt and pepper.
Β
HIBACHI SHRIMP PREPARATION
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An electric griddle can be heated to 360 oF (182 oC) or a sizable skillet or griddle on medium-high heat.
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To the heated skillet, add your hibachi cooking oil. When heated all the way, the oil ought to shimmer.
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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.
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Take the shrimp out and chop it into bite-sized pieces. lemon juice and parsley to garnish
Notes
None
- Category: main course, Dinner
- Method: Pan Fry
- Cuisine: Japanese
Nutrition
- Serving Size: 4
- Calories: 560 kcal
- Sugar: 1g
- Sodium: 1904mg
- Fat: 32g
- Saturated Fat: 9g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 59g
- Cholesterol: 519mg
Keywords: Beef Dishes, Seafoods,