Steak, Shrimp and Chicken Hibachi Recipe

Ingredients

• 1/4 cup Mayonnaise (regular mayo, room temperature)
• 1 tablespoon Ketchup
• 1 teaspoon Onion Garlic Powder (combined)
• 1/4 teaspoon Cayenne Pepper
• 1 teaspoon Granulated Sugar
• 1 tablespoon Unsalted Butter (melted)
• 8 oz Ribeye Steak (cut into bite‑size pieces)
• 6 tablespoons Avocado Oil (divided for cooking)
• 3 Garlic Cloves (minced)
• 2 Rosemary Sprigs
• 8 oz Shrimp (peeled and deveined)
• 1 teaspoon Creole Seasoning
• 1 teaspoon Onion Powder
• 1 teaspoon Garlic Powder
• 1 teaspoon Cajun Seasoning (referred to as kajon in video)
• 1 teaspoon Paprika
• 1 tablespoon Olive Oil
• 8 oz Chicken Breast (cut into bite‑size pieces)
• to taste Sea Salt (pinch)
• to taste Freshly Cracked Black Pepper (pinch)
• 1 medium Onion (sliced)
• 1 medium Cucumber (sliced)
• 3 tablespoons Low‑Sodium Soy Sauce (2 tbsp for fried rice, 1 tbsp for veggies)
• 1 teaspoon Sesame Seed Oil (adds subtle nutty flavor)
• 3 Eggs (large, beaten)
• 2 cups Day‑Old White Rice (cooked, chilled)

Instructions

1. Make Yum Yum Sauce

   Combine 1/4 cup mayonnaise, 1 tbsp ketchup, 1 tsp onion garlic powder, 1/4 tsp cayenne pepper, 1 tsp sugar, and 1 tbsp melted butter in a mixing bowl. Whisk until smooth.

   Time: PT5M

2. Prep Proteins

   Trim and cut ribeye steak, shrimp, and chicken breast into bite‑size pieces. Set each protein in separate bowls.

   Time: PT5M

3. Season Steak

   Drizzle a little oil over the steak pieces, add sea salt, freshly cracked black pepper, and Mrs. Dash steak seasoning blend. Toss to coat evenly.

   Time: PT3M

4. Season Shrimp

   Drizzle 1 tbsp oil over the shrimp, then sprinkle Creole seasoning, onion powder, garlic powder, Cajun seasoning, and paprika. Toss gently; avoid over‑coating.

   Time: PT3M

5. Season Chicken

   Drizzle olive oil over chicken pieces, then add the same dry seasoning blend used for the shrimp. Mix well.

   Time: PT3M

6. Cook Steak

   Heat cast iron skillet over medium‑high heat, add 4 tbsp avocado oil. When shimmering, add steak pieces, 3 minced garlic cloves, and 2 rosemary sprigs. Cook 2‑3 minutes per side until desired doneness.

   Time: PT6M

   Temperature: medium‑high

7. Rest Steak

   Transfer cooked steak to a plate and let rest for 5 minutes before slicing.

   Time: PT5M

8. Cook Shrimp

   Wipe skillet clean, add 2 tbsp avocado oil, and heat. Add seasoned shrimp and cook 2 minutes per side until pink and opaque.

   Time: PT4M

   Temperature: medium‑high

9. Cook Chicken

   Wipe skillet, add a splash more avocado oil if needed, then add chicken pieces. Cook 5 minutes per side until golden and cooked through.

   Time: PT10M

   Temperature: medium‑high

10. Sauté Veggies

    In the same skillet, add sliced onion and cucumber. Cook, stirring, until onions are translucent and cucumbers are softened, about 5 minutes. Sprinkle a pinch of the earlier seasoning blend and drizzle a splash of soy sauce.

    Time: PT5M

    Temperature: medium

11. Prepare Fried Rice

    Wipe skillet, add 1 tbsp avocado oil and 1 tsp sesame oil. Heat, then add the sautéed veggies back in, followed by 1 tsp minced garlic; stir 15‑30 seconds. Add 2 cups day‑old rice, break up clumps, and stir‑fry. Push rice to one side, add a little more oil, then pour in 3 beaten eggs. Scramble quickly, then mix eggs into rice. Add 2 tbsp low‑sodium soy sauce on the side of the pan, stir, then season with ground black pepper and a pinch of salt if needed.

    Time: PT12M

    Temperature: high

12. Assemble Bowl

    Divide fried rice among serving bowls. Top with rested steak, cooked shrimp, chicken pieces, and sautéed veggies. Drizzle generous amount of yum‑yum sauce over everything.

    Time: PT2M

Nutrition Facts

Calories

800

Protein

45 g

Carbohydrates

70 g

Fat

30 g

Fiber

4 g