Hibachi Steak Shrimp Rice (Print Version)

Savor steak, shrimp, vegetables, and fried rice in classic hibachi style with easy homemade sauces.

# Ingredients:

→ Steak

01 - 450 g steak, cut into bite-sized pieces
02 - Salt, to taste
03 - Freshly ground black pepper, to taste

→ Steak Sauce

04 - 60 ml soy sauce
05 - 30 ml white vinegar
06 - 12 g sugar
07 - 2 garlic cloves, minced
08 - 7 g fresh ginger, grated
09 - 0.5 g ground black pepper

→ Shrimp

10 - 350 g shrimp, peeled and deveined
11 - Salt, to taste
12 - Freshly ground black pepper, to taste
13 - Paprika, to taste
14 - Olive oil, for cooking

→ Shrimp Sauce

15 - 60 ml soy sauce
16 - 28 g brown sugar
17 - 3 garlic cloves, minced
18 - 1 g red pepper flakes
19 - 2 ml sriracha sauce (optional)
20 - 8 g cornstarch

→ Broccoli and Onions

21 - 1 medium onion, sliced
22 - 300 g broccoli florets
23 - Vegetable oil, for cooking

→ Broccoli and Onions Sauce

24 - 60 ml soy sauce
25 - 28 g brown sugar
26 - 1 g red pepper flakes
27 - 5 g oyster sauce
28 - 8 g cornstarch

→ Fried Rice

29 - 630 g day-old cooked rice
30 - 150 g frozen peas and carrots
31 - 1/2 onion, chopped
32 - 45 ml soy sauce
33 - 28 g brown sugar
34 - 5 g oyster sauce
35 - 2 eggs, lightly beaten
36 - 1 green onion, chopped
37 - 30 ml vegetable oil

→ Yum Yum Sauce

38 - 240 g mayonnaise
39 - 32 g tomato paste
40 - 15 ml rice vinegar
41 - 1.5 g salt
42 - 1.5 g ground black pepper
43 - 2.5 g smoked paprika
44 - 4 g sugar
45 - 4 g garlic powder
46 - 15 ml melted butter
47 - 30 ml water

# Instructions:

01 - Season steak pieces lightly with salt and black pepper. In a bowl, combine soy sauce, white vinegar, sugar, minced garlic, grated ginger, and black pepper to create the steak sauce.
02 - Heat a large skillet over medium-high heat. Add a small amount of oil, then sear steak pieces for 1 to 2 minutes on each side until browned. Remove steak from pan and set aside.
03 - Pour prepared steak sauce into the skillet and heat until it begins to thicken. Return steak to the pan, tossing to coat thoroughly. Remove from heat once sauce clings to the steak.
04 - Season shrimp with salt, black pepper, and paprika. Whisk together soy sauce, brown sugar, minced garlic, red pepper flakes, sriracha (if using), and cornstarch to make shrimp sauce.
05 - Add a small amount of olive oil to a clean skillet over medium-high heat. Cook shrimp for 2 to 3 minutes per side until opaque and curled into a C shape. Remove shrimp from pan.
06 - Add shrimp sauce to the skillet and cook briefly until starting to thicken. Return cooked shrimp to the pan and toss well to coat. Remove from heat once sauce adheres to the shrimp.
07 - Slice onion and cut broccoli into small florets. Mix soy sauce, brown sugar, red pepper flakes, oyster sauce, and cornstarch to prepare the vegetable sauce.
08 - Heat oil in a pan over medium-high heat. Add onions and cook until softened, then add broccoli and stir-fry for 4 to 5 minutes. Reduce heat to medium-low, pour in sauce, and stir until thickened, cooking 2 to 3 minutes further.
09 - In a wok or large skillet over medium-high heat, add oil. Sauté chopped onion, peas, and carrots until tender. Push vegetables to the side and scramble eggs in the cleared space.
10 - Add cold rice, soy sauce, brown sugar, and oyster sauce. Combine all ingredients, stir-frying vigorously. Mix in chopped green onion before serving.
11 - Whisk together mayonnaise, tomato paste, rice vinegar, salt, pepper, smoked paprika, sugar, garlic powder, melted butter, and water until smooth and creamy. Chill until ready to serve.

# Notes:

01 - Pre-cooked, cold day-old rice produces the best fried rice texture and prevents clumping during stir-frying.
02 - Add shrimp and steak sauces only after initial cooking to avoid overcooking and guarantee optimal tenderness.

Back