Easy Hibachi Steak and Shrimp

There’s no need to visit your favorite Japanese Steakhouse restaurant to enjoy delicious Hibachi Steak and Shrimp! Learn how to make it in the comfort of your own home.

With the cost of everything rising, we’re eating at home quite a bit more. I’ve been working to recreate some family favorites, including my son’s favorite hibachi dinners.

When we visit Japanese restaurants, he will typically order the steak and shrimp dinner. And although he’s only in elementary school, he will eat EVERY bite of it! It is one of his favorite meals.

I promise that if you can stir fry, you can replicate hibachi-style cooking in your own kitchen! Like most food in Japan, the wonderful flavors of hibachi are brought out by a HOT pan and perfectly seared protein.

After the protein is seared, you quickly finish it in the same skillet by tossing it in a simple sauce.

Please note, I have divided the ingredients out below. So, if you want to JUST make hibachi style steak OR hibachi shrimp, it should be easy to do just that.

Recipe Substitutions:

• Sesame oil is an important component of this dish and adds a nice, nutty flavor! It’s my favorite hibachi oil. But, if you don’t have any sesame oil on hand, substitute olive oil, avocado oil, vegetable oil or a neutral tasting oil of your choice.
• Feel free to use regular soy sauce instead of light soy sauce, just be aware this will increase the sodium content of the dish.
• You can absolutely make hibachi chicken! Just substitute cubed chicken for the steak, and otherwise follow the recipe as written.

Serving Suggestions:

There are a ton of side dish possibilities for this recipe! I suggest fried rice or white rice, and hibachi veggies or noodles. You can also keep this recipe low carb by serving it with cauliflower rice.

I love to serve hibachi steak and shrimp with an assortment of dipping sauces! My favorite is Yum Yum sauce, the white sauce they serve at many Hibachi restaurants.

On the shrimp, I love ginger sauce or Japanese BBQ sauce.

Equipment

To make your own version of hibachi shrimp and steak, I recommend having a large skillet or wok. If you have an electric griddle or flat top grill (like a Blackstone griddle), that works too!

Regardless, it is most important to have a hot skillet with a non-stick surface!

Storing Leftovers:

Store leftover cooked protein in an airtight container for up to 2-3 days in the refrigerator.

Continue to Content

Hibachi Steak and Shrimp

Yield: Serves 4-5

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

There's no need to visit your favorite Japanese Steakhouse restaurant to enjoy delicious Hibachi Steak and Shrimp in the comfort of your own home!

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Ingredients

• 4 tablespoons sesame oil, divided

For the Hibachi Steak:

• 1 pound sirloin steak or New York strip steak
• ½ teaspoon garlic powder
• ¼ teaspoon salt
• ⅛ teaspoon black pepper

For the Steak Hibachi Sauce:

• 2 tablespoons low sodium soy sauce
• 1 tablespoon honey
• 2 teaspoons lemon juice or rice vinegar
• ½ teaspoon ginger, dried
• ⅛ teaspoon black pepper

For the Hibachi Shrimp:

• 12 ounces shrimp, thawed, large, deveined, shell and tail removed
• ½ teaspoon garlic powder
• ½ teaspoon salt

For the Shrimp Hibachi Sauce:

• 1 tablespoon low sodium soy sauce
• 1 tablespoon lemon juice
• 1 tablespoon butter, melted

Optional garnish:

• green onions, diced
• sesame seeds

Instructions

1. Prepare sauces: Prepare two small bowls for the sauces. In each small bowl, whisk together the ingredients for the steak and shrimp sauces. Set aside.
2. For the steak: To prepare the steak, pat it vigorously with paper towels to remove excess moisture. Sprinkle on all sides with garlic powder, salt and pepper. 
3. In a large wok, non-stick skillet or griddle, add 2 tablespoons of sesame oil. Heat the oil on medium high heat until the oil starts to sizzle, but not smoke.
4. Add seasoned steak to the hot oil and sear for 2-3 minutes on both sides, until a rich golden-brown crust forms.  
5. Remove the steak to a cutting board and carefully wipe the skillet clean of any moisture that has been released. Slice the steak into bite-sized cubes.
6. Add the steak sauce to the skillet, and heat on low-medium heat until it begins to simmer.
7. Add the steak cubes to the sauce, and sauté for about 1 minute to coat the cubed steak.
8. Remove steak from skillet and allow it to rest in a bowl while you cook the shrimp. 
9. For the shrimp: To prepare the shrimp, pat shrimp with paper towels to remove excess moisture. Sprinkle the shrimp with salt and garlic powder. 
10. Carefully wipe your skillet clean, then add the remaining 2 tablespoons of sesame oil. Heat the oil on medium-high heat until the oil is starting to sizzle, but not smoke.
11. Add seasoned raw shrimp to the hot oil in a single layer, then sauté for 3-4 minutes until the shrimp is opaque.
12. Then, add shrimp sauce to the skillet and toss while the shrimp cooks for an additional 1-2 minutes.
13. Serve warm with vegetables, rice or noodles.

Notes

I usually start with the steak first since the cook time is a bit longer, and steak benefits from a few minutes of resting after it's cooked!

Nutrition Information

Yield 5 Serving Size 1
Amount Per Serving Calories 559Total Fat 34gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 20gCholesterol 246mgSodium 1358mgCarbohydrates 14gFiber 1gSugar 4gProtein 48g

The nutrition for this recipe is calculated by an app, and may be incorrect.

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