Hibachi Steak Shrimp Rice

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There’s something exciting about hibachi dining — the sizzling sound of steak hitting the grill, the quick flick of shrimp, the golden fried rice, and the aroma of soy and garlic wafting through the air. With this Hibachi Steak Shrimp Rice recipe, you can bring that same flavor and excitement straight into your own kitchen.

This meal combines juicy steak, tender shrimp, crisp vegetables, and savory fried rice, all tied together with rich homemade sauces and creamy yum yum dressing. It’s a complete, protein-packed dinner that feels like a night out, yet it’s surprisingly easy to make at home. Once you prep your ingredients and get your pan hot, dinner comes together in minutes — just like the hibachi chefs do it.

Why You’ll Love This Hibachi Steak Shrimp Rice

Restaurant flavor, home simplicity: Everything cooks quickly in one pan or wok.

Customizable: Adjust sauces, spice, and ingredients for your family’s taste.
Complete meal: Protein, veggies, and rice all in one dish.
Fun and interactive: Perfect for dinner parties or family nights.

Budget-friendly: Restaurant quality without the hefty bill.

Once you try making hibachi at home, it might just become your new favorite weekend tradition — lively, satisfying, and absolutely delicious.

Ingredients

This recipe is divided into several components — the steak, shrimp, vegetables, fried rice, and sauces.

For the Steak

Bite-sized pieces of sirloin or ribeye (trim excess fat)
2 tbsp soy sauce
1 tbsp white vinegar

1 tsp brown sugar
1 tsp freshly grated ginger
1 clove garlic, finely minced
Salt and freshly ground black pepper to taste

For the Shrimp

½ lb large shrimp, peeled and deveined
½ tsp paprika (smoked optional)
Pinch red pepper flakes
½ tbsp soy sauce
½ tsp sriracha
½ tsp brown sugar
½ tsp cornstarch

For the Vegetables

1 cup broccoli florets
1 small onion, thinly sliced
1 tbsp soy sauce
½ tbsp oyster sauce
½ tsp brown sugar
Pinch red pepper flakes
½ tsp cornstarch

For the Fried Rice

2 cups cooked cold rice (preferably day-old jasmine)
½ cup frozen peas and carrots
½ small onion, finely chopped
2 large eggs
1 tbsp soy sauce
1 tsp oyster sauce
½ tsp sugar
1 tbsp oil for frying
1 green onion, sliced for garnish

For the Yum Yum Sauce

½ cup mayonnaise (full-fat)
1 tsp tomato paste
1 tsp rice vinegar
½ tsp smoked paprika
½ tsp garlic powder
1 tsp sugar
1 tbsp melted butter
1–2 tbsp water (to thin as needed)
Salt and pepper to taste

Step-by-Step Instructions

Prep Everything First

Cut the steak, shrimp, and vegetables into even-sized pieces. Pat shrimp dry for a perfect sear. Make sure your rice is cold and firm — freshly cooked rice will clump and turn mushy.

Cook the Steak

Season steak pieces with salt and pepper.
Heat a large skillet or wok over medium-high heat until very hot.
Add a small drizzle of oil and sear steak pieces for 1–2 minutes per side, just until browned.
Remove from the pan and set aside.

Make the Steak Sauce

In a bowl, whisk together soy sauce, vinegar, brown sugar, garlic, ginger, and pepper.
Return the pan to heat and pour in the sauce. Let it bubble for about 30 seconds.
Add the steak back to the pan and toss to coat until the sauce thickens and glazes the meat.
Remove from heat and set aside.

Cook the Shrimp

Lightly season shrimp with salt, pepper, paprika, and red pepper flakes.
Heat oil in the same pan over medium-high.
Add shrimp in a single layer and cook for 1–2 minutes per side, until pink and curled.
Remove shrimp from pan.

Make the Shrimp Sauce

In a small bowl, mix soy sauce, brown sugar, garlic, sriracha, and cornstarch.
Add sauce to the pan and stir until slightly thickened.
Toss shrimp back in and coat evenly. Remove from heat immediately to avoid overcooking.

Sauté Broccoli and Onions

Add a touch more oil to the pan and sauté onions until lightly caramelized.
Add broccoli florets and cook, stirring often, for 4–5 minutes until tender-crisp.

Make the Broccoli Sauce

In a small bowl, mix soy sauce, brown sugar, red pepper flakes, oyster sauce, and cornstarch.
Pour the sauce into the pan with the vegetables.
Reduce heat and cook 2–3 minutes until the sauce thickens and coats the broccoli.

Prepare Fried Rice

Heat oil in a clean wok or large skillet until shimmering.
Add chopped onions, peas, and carrots. Stir-fry for 2–3 minutes.
Push veggies to one side and pour in beaten eggs. Scramble until just set.
Add cold rice, breaking up any clumps. Toss with soy sauce, sugar, and oyster sauce until evenly mixed and heated through.
Sprinkle with green onions for freshness.

Mix the Yum Yum Sauce

In a bowl, whisk together mayonnaise, tomato paste, rice vinegar, smoked paprika, garlic powder, sugar, melted butter, and a splash of water until smooth. Adjust consistency by adding more water if needed. Keep refrigerated until serving.

Assembling the Dish

To serve, divide the fried rice among plates. Arrange steak, shrimp, and vegetables on top or side by side. Drizzle with yum yum sauce or serve it on the side for dipping. Add a lemon wedge or sprinkle sesame seeds for extra flavor.

This colorful platter not only tastes incredible but also looks beautiful — a perfect centerpiece for casual dinners or celebrations.

Pro Tips for Perfect Hibachi

Chill the rice overnight: Cold rice ensures separate, fluffy grains.
Prep everything before you cook: Hibachi moves fast; having ingredients ready prevents overcooking.
Use a large pan or wok: High heat and space allow caramelization for that signature restaurant flavor.
Don’t overcook shrimp: Once they curl into a “C” shape and turn pink, they’re done.
Make sauces ahead: Save time by preparing steak, shrimp, and yum yum sauces in advance.

Serving Suggestions

Serve hibachi family-style so everyone can customize their own bowls. Add:

Extra yum yum sauce for dipping.
Lemon wedges for a citrusy finish.
Side salad or grilled tofu cubes for a heartier meal.
A glass of iced green tea or sparkling water with lime for a refreshing drink pairing.

Storage and Reheating

Store leftovers in airtight containers in the refrigerator for up to 3 days.
Reheat in a hot skillet over medium-high to keep the texture crisp and flavorful.
Avoid microwaving steak or shrimp for too long to prevent them from becoming tough.
Yum yum sauce keeps for 1 week in the fridge.

Ingredient Substitutions

Protein swaps: Chicken, tofu, or scallops can replace shrimp or steak.
Sauce alternatives: Use hoisin sauce instead of oyster sauce for a slightly sweeter flavor.
Gluten-free option: Substitute tamari for soy sauce.
Vegetable variations: Try zucchini, mushrooms, or snap peas if broccoli isn’t available.

Cultural Note

In the United States, hibachi-style cooking is inspired by Japanese teppanyaki, a technique using a flat iron griddle to cook food at high heat. While true hibachi traditionally refers to a charcoal grill, this home-friendly version captures the same essence — quick cooking, smoky flavors, and a lively dining experience shared around the table.

Frequently Asked Questions

What cut of steak works best for hibachi?
Tender cuts like sirloin, ribeye, or filet mignon are best because they sear quickly and stay juicy.

How do I make fried rice fluffy and flavorful?
Use day-old cold rice and toss it over high heat with soy sauce, oyster sauce, and veggies. This keeps the texture light, not sticky.

Can I substitute shrimp with another protein?
Yes! Try chicken breast, scallops, or tofu for similar quick-cooking options.

How do I keep the vegetables crisp?
Cook over medium-high heat and add sauce only at the end, cooking briefly to coat but not soften.

What makes yum yum sauce special?
It’s the creamy, tangy finish — mayonnaise, tomato paste, paprika, and butter blend into a smooth dip that balances the smoky flavors of hibachi perfectly.

Final Thoughts

This Hibachi Steak Shrimp Rice recipe brings the excitement of a restaurant grill right into your kitchen. Every element — from the sizzling steak and juicy shrimp to the golden fried rice — bursts with layered flavors and textures. The best part? You can make it all in under an hour using simple ingredients.

With every bite, you’ll taste why hibachi-style cooking remains a favorite: fast, flavorful, and fun. So grab your wok, turn up the heat, and enjoy a lively homemade hibachi feast that rivals your favorite restaurant.

Recipe Summary

Course: Main Dish
Cuisine: Japanese-American
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Servings: 4
Difficulty: Intermediate