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HIBACHI STEAK AND SHRIMP


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  • Author: Emily Roselyn
  • Prep Time: 5 Minutes
  • Cook Time: 7 Minutes
  • Total Time: 12 minutes
  • Yield: 4

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

  • 1 tablespoon Sesame Seed Oil

  • 2 ½ tablespoon Olive Oil (extra virgin)

  • ¼ cup Rice Cooking Wine

  • 2 tablespoon Soy Sauce

HIBACHI STEAK

  • 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)

HIBACHI SHRIMP

  • 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)


Instructions

A RECIPE FOR HIBACHI STEAK

  1. A large skillet or griddle should be heated to a temperature of 360°F (182°C) or higher.

  2. The hot skillet should now contain the hibachi cooking oil. When heated all the way through, the oil should shimmer.

  3. 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.

  4. 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

 

  1. An electric griddle can be heated to 360 oF (182 oC) or a sizable skillet or griddle on medium-high heat.

  2. To the heated skillet, add your hibachi cooking oil. When heated all the way, the oil ought to shimmer.

  3. 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.

  4. 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,