Experience restaurant-style flavor right at home with this Hibachi Steak and Shrimp recipe — a sizzling, savory, and buttery combination of juicy steak, tender shrimp, and perfectly cooked vegetables. Whether you’re preparing it for lunch or a family dinner, this easy hibachi recipe captures all the excitement of the Japanese steakhouse grill in your own kitchen.

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Ingredients

For the Steak and Shrimp

• 1 lb sirloin, New York strip, or flank steak — trimmed and cut into bite-sized cubes
• 1 lb shrimp — peeled, deveined, and tails removed
• 2 tbsp soy sauce (or tamari / coconut aminos for gluten-free)
• 1 tbsp sesame oil
• 2 tbsp butter, divided
• 2 tsp garlic powder (or 2 cloves minced garlic)
• 1 tsp onion powder
• Salt and pepper to taste

For the Hibachi Vegetables

• 1 ½ cups broccoli florets
• 1 red bell pepper, thinly sliced
• 1 cup mushrooms (button or shiitake), sliced
• 1 medium zucchini, halved and sliced
• 1 small onion, thinly sliced
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp butter or vegetable oil
• 2 cloves garlic, minced
• Sesame seeds and chopped green onions for garnish

For the Fried Rice

• 3 cups cold, cooked rice (day-old jasmine or basmati works best)
• 1 tbsp sesame oil
• 1 tbsp vegetable oil
• ½ onion, diced
• 2 green onions, sliced
• 1 cup frozen peas and carrots
• 2 large eggs, lightly beaten
• 2 tbsp soy sauce
• 2 tsp oyster sauce (optional)
• 1 tbsp butter

Optional Yum Yum Sauce

• ½ cup mayonnaise
• 2 tsp ketchup
• ½ tsp garlic powder
• ½ tbsp rice vinegar
• Pinch of paprika
• 1 tsp sugar
• 1–2 tbsp water to thin

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Instructions

1. Marinate the Steak and Shrimp
In two separate bowls, season the steak and shrimp with garlic powder, onion powder, salt, and pepper. Drizzle soy sauce and sesame oil over each, tossing to coat evenly. Let them marinate for 10–20 minutes while you prep the vegetables.

2. Prepare the Vegetables
Heat your griddle, cast iron skillet, or wok to medium-high heat (around 400°F / 200°C). Add sesame oil and butter, then sauté the garlic for a few seconds until fragrant. Add the onion, broccoli, and peppers first — cook for 2–3 minutes, stirring frequently. Then add the zucchini and mushrooms. Stir-fry until vegetables are crisp-tender. Splash in soy sauce and toss again. Remove from heat and cover to keep warm.

3. Cook the Steak and Shrimp
Add a touch of oil and butter to the hot surface. Lay out the steak pieces in a single layer, searing for 3–4 minutes on each side until browned and juicy. Push them to one side of the grill. Add shrimp to the other side, cooking for 1–2 minutes per side until pink and opaque. Toss both together, add a small pat of butter, and let it melt over the meat for that classic hibachi flavor.

4. Make the Fried Rice
On a separate part of the griddle (or a new pan), heat sesame oil and butter. Add diced onion and sauté for a minute, followed by peas and carrots. Stir well, then add cold rice, breaking up clumps. Drizzle soy sauce and oyster sauce over the rice. Push the rice to one side, scramble the eggs on the other, and then mix everything together. Sprinkle with green onions and remove from heat.

5. Make Yum Yum Sauce (Optional)
In a small bowl, whisk all sauce ingredients together until smooth. Thin with water if needed. Refrigerate until serving time.

6. Assemble and Serve
Serve a generous scoop of fried rice on each plate, top with a mix of hibachi vegetables, steak, and shrimp. Garnish with sesame seeds, green onion, and a drizzle of yum yum sauce. Serve hot and enjoy the sizzle!

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Tips for the Best Hibachi

• Use cold rice: Freshly cooked rice will be too soft. Refrigerated rice fries up perfectly.
• Butter is key: It adds richness and depth to the meat and rice.
• Cook fast and hot: Hibachi-style cooking is all about high heat and constant movement.
• No grill? A large skillet or wok works just as well.

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Variations

• Hibachi Chicken: Replace the steak or shrimp with chicken breast or thighs.
• Low-Carb Option: Substitute rice with cauliflower rice.
• Vegan Twist: Skip the meat and use tofu with extra vegetables.

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Storage

• Fridge: Store leftovers in an airtight container for up to 4 days.
• Freeze: Freeze portions for up to 2 months; reheat in a skillet for best texture.

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