Hibachi Shrimp and Steak

Hibachi Shrimp and Steak

Get ready to embark on a culinary journey that will transport your taste buds to the vibrant and flavorful world of hibachi-style cooking. Today, we’re diving into the art of creating Hibachi Shrimp and Steak—a dish that seamlessly combines succulent shrimp, tender steak, and a symphony of fresh vegetables. Elevating this culinary experience is the irresistible Yum Yum Sauce that adds a creamy, spicy kick to each bite. Join me as we explore the steps to recreate this hibachi magic in your own kitchen.

Kitchen Equipment Needed

  • Skillet
  • Cooking utensils
  • Chopping board and knife
  • Mixing bowls
  • Serving platter

For the Love of Yum Yum Sauce

Yum Yum Sauce Ingredients:

  • 1½ Cup Mayonnaise
  • 1 Teaspoon Garlic powder
  • 1/2 Teaspoon Paprika
  • 1/2 Teaspoon Sriracha
  • 1/2 Teaspoon Cayenne pepper
  • 2-3 Tablespoons Water, as needed
  • 1/2- 1 Tablespoon Tomato paste

Instructions:

  1. Mix all Yum Yum sauce ingredients (except water) together.
  2. Add water in small amounts until you reach your desired sauce consistency.
  3. Chill in the fridge.

The Yum Yum Sauce is the secret weapon that elevates the entire dish. Creamy, with a hint of spice, it’s the perfect companion for the hibachi goodness.

Hibachi Magic Unveiled

Ingredients:

  • 2 Cups Cooked white rice, cold
  • 2-3 Tablespoons Sesame oil, as needed
  • 2-3 Tablespoons Soy sauce, as needed
  • 1 Tablespoon Teriyaki sauce
  • Kosher salt and pepper to taste
  • Garlic powder, as needed
  • Onion powder, as needed
  • Paprika, as needed
  • ½ Cup Yellow onion, chopped
  • ½ Cup Mushrooms, sliced
  • 1 Large Zucchini, sliced into sticks
  • 1 lb Sirloin steak, cubed
  • 1 lb Large shrimp
  • 1 Egg
  • Canola oil

Instructions:

  1. Season the steak and shrimp with kosher salt, pepper, garlic powder, paprika, and onion powder.
  2. Heat canola oil in a skillet over medium-high heat.
  3. Brown the steak on both sides for about 3-4 minutes until cooked through. Add a couple of splashes of Teriyaki sauce and sesame oil. Remove from the pan and keep warm.
  4. Cook the shrimp in the same pan with additional Teriyaki sauce and sesame oil. Remove and keep warm.
  5. Sauté zucchini, mushrooms, and onions in the pan for about 3 minutes. You can either remove the veggies or keep them in the pan for the next step.
  6. Add cold rice, soy sauce, and sesame oil to the pan. Crack in the egg and lightly scramble, mixing it all together.

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