Hibachi Steak and Shrimp
Enjoy all the flavors of your favorite hibachi restaurant without leaving the house! This dish features stir-fried steak and shrimp in a delectable, sweet and savory glaze. The homemade cooking oil is super easy to make, and it works with chicken and vegetables too!
You’ll want to keep the hibachi cooking oil on hand at all times! It’s got the perfect balance of flavors – sweet from the rice wine (mirin), salty from soy sauce, and nutty from sesame oil. Plus, the sugars in the rice wine caramelize in the pan, adding an extra layer of incredible flavor.
What pan should you use for this recipe? As mentioned, the sugar in rice wine caramelizes, so I prefer a nonstick pan for this dish. That said, you can easily use a griddle, a regular skillet, or wok. Just make sure to stir ingredients constantly to prevent scorching. Everything cooks quickly, so you won’t be standing at the stove very long.
I used steak and shrimp, but chicken and vegetables are great too. I stuck with the classic hibachi steakhouse medley, but cubed chicken breasts and thighs work great too. And for vegetables, consider bell peppers, onion, carrots, broccoli, snap peas, and asparagus.
What should you serve with your hibachi steak and shrimp? I suggest serving the steak and shrimp with fluffy rice on the side. My homemade fried rice is also an excellent option.
Hibachi Steak and Shrimp
Ingredients
For the hibachi cooking oil
- 1/4 cup mirin, or rice wine
- 1 tablespoon olive oil, or avocado oil
- 1 tablespoon soy sauce, or tamari, or liquid aminos of choice
- 1 1/2 teaspoons sesame oil
For the steak and shrimp
- 1 pound steak of choice, such as NY Strip, ribeye, or sirloin, cut into bite-size pieces
- 1 pound extra-large or jumbo shrimp, peeled and deveined (tails on if desired)
- Salt and black pepper
- 1 lemon
Instructions
- To make the hibachi oil, whisk together the mirin, olive oil, soy sauce, and sesame oil.
- Preheat a large skillet, griddle or wok to medium-high. Add about 1 tablespoon of the hibachi oil and get it hot and shimmering.
- Add the steak to the pan and season with salt and black pepper. Cook for 3 to 4 minutes, or until cooked to your liking. Squeeze over about 1 tablespoon of lemon juice and transfer the steak to a plate.
- Add another tablespoon of the hibachi oil to the hot pan and get it hot and shimmering. Add the shrimp to the pan and season with salt and black pepper. Cook for 3 to 4 minutes, until the shrimp are opaque and cooked through. Squeeze over about 1 tablespoon of lemon juice and add the shrimp to the plate with the steak.
- Serve with rice, Asian noodles, or in lettuce wraps.
- Reserve remaining hibachi oil for future meals; refrigerate up to 2 weeks.