Hibachi Steak Shrimp Rice

Turning your home kitchen into a hibachi grill is easier than you think. This recipe brings all the smoky steak shrimp sizzling veggies and fried rice you crave to your own table complete with classic hibachi sauces. After testing different sauces and prepping everything just like the hibachi chefs do this became my go to meal whenever we want a full teppanyaki experience.

Once I tried my hand at hibachi at home it became a birthday tradition that we all look forward to every year

Ingredients

• Steak bite sized pieces: Use a tender cut like sirloin or ribeye for restaurant style flavor Trim excess fat for best results
• Soy sauce: Good quality soy is the backbone of every sauce Look for one labeled naturally brewed
• White vinegar: Adds brightness to the steak sauce Opt for distilled or rice vinegar
• Sugar: Both brown and white are used Choose fresh soft brown sugar for rich caramel notes
• Fresh ginger: Grate it finely for a big flavor punch Use firm smooth pieces
• Garlic: Fresh cloves finely minced for robust aroma Avoid dried substitutes for best results
• Black pepper: Freshly ground brings layered heat
• Salt: Essential for seasoning both protein and rice
• Shrimp: Large peeled and deveined for fast cooking Check for a fresh clean scent when buying
• Paprika: Adds a touch of warmth to shrimp Use smoked paprika for depth if available
• Red pepper flakes: For a hint of spice Tame heat with less or add more for extra kick
• Sriracha: Deepens the shrimp sauce flavor Use your favorite brand
• Cornstarch: Thickens sauces to classic glossiness Store in a cool dry spot
• Broccoli and onion: Both should be crisp and bright Wash right before cooking and slice onions thin for fast sautéing
• Oyster sauce: Complex umami boost Select a high quality brand for authentic taste
• Cooked cold rice: Chilled rice makes the best fried rice Use leftover jasmine or medium grain
• Frozen peas and carrots: Saves time and adds color Pick bags with evenly sized pieces
• Onion: Used in rice accuracy matters so chop evenly
• Eggs: Use fresh large eggs for the fluffiest result
• Green onion: Sliced fresh for topping Adds crunch and color
• Mayo: Full fat for authentic yum yum sauce Creamy texture is crucial
• Tomato paste: For robust color and tang Pick a tube if you do not often use cans
• Rice vinegar: Mellow acidity balances the sauce flavor
• Smoked paprika: In the yum yum sauce brings that signature flavor depth
• Butter: Melted for the yum yum sauce Use real butter for richness

Instructions

Prep the Ingredients:

Take time to cut steak broccoli onion and shrimp into even pieces Pat shrimp dry for best searing Cold day old rice works best for fried rice so try making it the day before

Cook the Steak:

Season steak lightly with salt and pepper Heat a skillet on medium high until very hot Add steak and sear each side about one to two minutes Remove from pan to avoid overcooking

Make Steak Sauce:

Whisk soy sauce vinegar sugar garlic ginger and pepper together in a bowl Return pan to heat add sauce and let it bubble then toss steak back in Stir constantly until sauce thickens and coats each piece Remove steak

Cook the Shrimp:

Lightly season shrimp with salt pepper and paprika Heat a slick of oil on medium high Add shrimp in a single layer Cook just until each side turns pink and curls into a c shape one to two minutes each Remove shrimp from pan

Make Shrimp Sauce:

Combine soy brown sugar garlic red pepper flakes sriracha and cornstarch Add sauce to pan then stir in shrimp again Stir until shrimp are glazed and coated Do not overcook or shrimp become rubbery

Sauté Broccoli and Onions:

Add a drizzle of oil to pan on medium high heat Add onions and sauté until soft and lightly caramelized Add broccoli stir often and cook four to five minutes until tender crisp

Make Broccoli Sauce:

Stir soy brown sugar red pepper flake oyster sauce and cornstarch together Reduce heat to medium low Pour sauce into vegetables Cook two to three minutes until sauce thickens and coats veggies

Prepare Fried Rice:

Start with a hot wok and oil Sauté onions peas and carrots until just soft Push veggies to one side Add eggs to empty space and scramble When just set push aside Add cold rice breaking up clumps

Finish Fried Rice:

Add soy sugar and oyster sauce Stir all ingredients together tossing to combine Scatter green onions over just before serving for crunch

Mix Yum Yum Sauce:

In a bowl whisk mayo tomato paste rice vinegar salt pepper smoked paprika sugar garlic powder melted butter and water until completely smooth Adjust water for perfect dippable consistency

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Steak is my favorite part especially when cooked just enough to stay juicy The sight of my family gathered around plating their hibachi bowls and drizzling on sauce gives me that classic dinner party feeling every single time I make this recipe

Storage Tips

Leftover hibachi rice and proteins hold well in airtight containers in the fridge for up to three days The sauces can keep in the refrigerator for about a week If you are making this in advance store each component separately and reheat quickly over high heat to maintain texture Avoid microwaving steak or shrimp for too long to keep them tender

Ingredient Substitutions

You can swap chicken for steak or tofu for a vegetarian twist For the fried rice use whatever frozen mixed veggies you have Oyster sauce can be replaced with hoisin for a different flavor and gluten free tamari works if you need to avoid soy Green onions can be swapped with chives for garnish

Serving Suggestions

Serve your hibachi spread family style so everyone can build their own bowl Offer extra yum yum and steak sauce on the side Pair with a green salad or squares of grilled tofu for heartier appetites I love adding a lemon wedge for squeezing over the shrimp just like at my favorite restaurant

Cultural and Historical Context

Hibachi as we know it in the US blends Japanese teppanyaki with American flavors The cooking style focuses on high heat fast cooking and dramatic presentation True hibachi refers to a charcoal grill while teppanyaki uses a flat top griddle This at home method captures the flavor while being practical for everyday kitchens

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This homemade hibachi delivers restaurant flavors straight from your stove Enjoy the variety and flair right at your own table

Frequently Asked Questions

→ What cut of steak works best for hibachi-style cooking?

Tender cuts like sirloin or ribeye are great for quick searing and juicy results over high heat.

→ How do you get the fried rice fluffy and flavorful?

Use day-old cold rice and toss with soy, oyster sauce, and veggies for the right texture and taste.

→ Can I substitute the shrimp with another protein?

Chicken, tofu, or scallops are excellent swaps and cook quickly in the same manner as shrimp.

→ How do I keep vegetables crisp in this dish?

Cook broccoli and onions over medium high heat, stirring often, and avoid overcooking after adding sauce.

→ What makes the yum yum sauce special?

This mayo-based sauce features tomato paste, spices, and butter for a creamy, tangy finish to the meal.