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Hibachi Steak Shrimp Rice

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

Ingredients

Scale
  • 450 g steak, cut into bite-sized pieces
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 60 ml soy sauce
  • 30 ml white vinegar
  • 12 g sugar
  • 2 garlic cloves, minced
  • 7 g fresh ginger, grated
  • 0.5 g ground black pepper
  • 350 g shrimp, peeled and deveined
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • Paprika, to taste
  • Olive oil, for cooking
  • 60 ml soy sauce
  • 28 g brown sugar
  • 3 garlic cloves, minced
  • 1 g red pepper flakes
  • 2 ml sriracha sauce (optional)
  • 8 g cornstarch
  • 1 medium onion, sliced
  • 300 g broccoli florets
  • Vegetable oil, for cooking
  • 60 ml soy sauce
  • 28 g brown sugar
  • 1 g red pepper flakes
  • 5 g oyster sauce
  • 8 g cornstarch
  • 630 g day-old cooked rice
  • 150 g frozen peas and carrots
  • 1/2 onion, chopped
  • 45 ml soy sauce
  • 28 g brown sugar
  • 5 g oyster sauce
  • 2 eggs, lightly beaten
  • 1 green onion, chopped
  • 30 ml vegetable oil
  • 240 g mayonnaise
  • 32 g tomato paste
  • 15 ml rice vinegar
  • 1.5 g salt
  • 1.5 g ground black pepper
  • 2.5 g smoked paprika
  • 4 g sugar
  • 4 g garlic powder
  • 15 ml melted butter
  • 30 ml water

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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

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

Nutrition

Find it online: https://www.delicetreats.com/hibachi-steak-shrimp-rice/