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.

Course Main Course

Cuisine Asian

Diet Gluten Free, Low Fat, Dairy Free Diet

Keyword hibachi, shrimp, steak, stir fry,

Prep Time 10

Cook Time 10

Servings

Calories 326kcal

Author Robin Miller

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.

Nutrition