Steak and Shrimp Hibachi

Steak and shrimp hibachi is a feast for the senses, a perfect blend of succulent seafood, tender beef, and a medley of vegetables, all brought together with a savory sauce that tantalizes the taste buds. This dish, inspired by the theatrical flair of Japanese teppanyaki cooking, can easily be recreated at home to bring a touch of restaurant-quality hibachi to your dining table. Whether for a special occasion or a delightful family dinner, this recipe promises an explosion of flavors and textures, making any meal an event to remember.


  • For the Steak and Shrimp:
    • 1 lb sirloin steak: Cut into bite-sized pieces for easy cooking and eating.
    • 1 lb large shrimp: Peeled and deveined, tails on or off per preference.
    • Salt and pepper: To taste, for seasoning the steak and shrimp.
    • 2 tablespoons vegetable oil: For frying, divided between steak and shrimp.
  • For the Hibachi Vegetables:
    • 1 large zucchini: Sliced into half-moons.
    • 1 large onion: Sliced into wedges.
    • 1 cup sliced mushrooms: Any variety you prefer.
    • 1 tablespoon vegetable oil: For sautéing the vegetables.
    • Salt and pepper: To taste.
  • For the Hibachi Sauce:
    • 1/4 cup soy sauce: The base of the hibachi flavor.
    • 1 tablespoon sesame oil: For a nutty aroma and taste.
    • 2 tablespoons sugar: To balance the saltiness with a hint of sweetness.
    • 1 tablespoon rice vinegar: Adds a slight tang to the sauce.
    • 1 teaspoon minced garlic: For a punch of flavor.
    • 1 teaspoon grated ginger: For warmth and zest.
  • For Serving:
    • Cooked white rice or fried rice: As the perfect base for your hibachi feast.
    • Sesame seeds and sliced green onions: For garnish.


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