Hibachi Steak and Shrimp
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!
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
- 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.
- 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.
- 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.
- Add seasoned steak to the hot oil and sear for 2-3 minutes on both sides, until a rich golden-brown crust forms.
- 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.
- Add the steak sauce to the skillet, and heat on low-medium heat until it begins to simmer.
- Add the steak cubes to the sauce, and sauté for about 1 minute to coat the cubed steak.
- Remove steak from skillet and allow it to rest in a bowl while you cook the shrimp.
- For the shrimp: To prepare the shrimp, pat shrimp with paper towels to remove excess moisture. Sprinkle the shrimp with salt and garlic powder.
- 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.
- Add seasoned raw shrimp to the hot oil in a single layer, then sauté for 3-4 minutes until the shrimp is opaque.
- Then, add shrimp sauce to the skillet and toss while the shrimp cooks for an additional 1-2 minutes.
- 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!
Serving: 1, Calories: 559kcal, Carbohydrates: 14g, Protein: 48g, Fat: 34g, Saturated Fat: 10g, Polyunsaturated Fat: 20g, Cholesterol: 246mg, Sodium: 1358mg, Fiber: 1g, Sugar: 4g
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