Homemade shrimp and steak hibachi

Ingredients

• 4 tablespoons Mayonnaise (regular, room temperature)
• 1 tablespoon Rice Vinegar
• 4 tablespoons Unsalted Butter (2 tbsp melted for sauce, 2 tbsp for pan)
• 1 tablespoon Tomato Paste
• 1.5 teaspoons Garlic Powder
• 0.5 teaspoon Paprika
• 0.5 teaspoon Black Pepper (freshly ground)
• 1 teaspoon White Sugar
• 2 tablespoons Water
• 1 medium Onion (diced)
• 2 cloves Garlic (minced)
• 1 cup Frozen Mixed Vegetables (peas, carrots, corn, corn kernels)
• 1 Large Egg (whisked)
• 2 cups Cooked White Rice (day‑old, preferably jasmine or long grain)
• 1 tablespoon Oyster Sauce
• 3 tablespoons Soy Sauce (2 tbsp for rice, 1 tbsp for protein seasoning)
• 1 teaspoon Sesame Oil
• 8 ounces Steak (Sirloin or Ribeye) (cut into bite‑size strips)
• 8 ounces Shrimp (peeled, deveined, medium size)
• 0.5 teaspoon Onion Powder

Instructions

1. Make the White Sauce

   In a mixing bowl combine mayonnaise, rice vinegar, melted butter, tomato paste, garlic powder, paprika, black pepper, white sugar, and water. Whisk until smooth and set aside.

   Time: PT5M

2. Prep Aromatics and Veggies

   Dice the onion, mince the garlic, and measure out the frozen mixed vegetables. Whisk the egg in a small bowl.

   Time: PT5M

3. Fry the Rice

   Heat 2 tbsp butter in the skillet over medium‑high heat. Add the onion and garlic, sauté 1 minute. Sprinkle in the frozen vegetables and stir‑fry until they thaw. Push everything to the side, pour in the whisked egg and scramble quickly. Add the cooked rice, then drizzle oyster sauce, soy sauce, and sesame oil. Toss everything together and fry for 5‑7 minutes until the rice is lightly browned.

   Time: PT10M

   Temperature: medium-high

4. Season and Cook the Steak

   In a small bowl mix garlic powder, onion powder, black pepper, and 1 tsp soy sauce. Toss the steak strips in the mixture. In the same skillet (or a clean one), add a little butter and sear the steak over high heat for about 3‑4 minutes, stirring until browned but still pink inside. Transfer to a plate and keep warm.

   Time: PT7M

   Temperature: high

5. Season and Cook the Shrimp

   Toss the shrimp in the same seasoning mixture used for the steak. Add a bit more butter to the skillet and cook the shrimp over high heat for 2‑3 minutes per side until pink and opaque. Set aside with the steak.

   Time: PT4M

   Temperature: high

6. Final Assembly

   Return the cooked vegetables (if any were set aside) to the skillet, add the white sauce, and gently stir to coat the rice. Add the steak and shrimp back, toss briefly just to re‑heat. Serve hot on plates.

   Time: PT2M

   Temperature: medium

Nutrition Facts

Calories

720

Protein

38 g

Carbohydrates

55 g

Fat

35 g

Fiber

3 g

Ingredient Substitutions

• Instead of Mayonnaise: Greek yogurt, sour cream
• Instead of Rice Vinegar: Apple cider vinegar (use less)
• Instead of Unsalted Butter: Margarine, olive oil (for pan)
• Instead of Tomato Paste: ketchup (use less)
• Instead of Garlic Powder: fresh minced garlic (1 clove per tsp)
• Instead of Paprika: smoked paprika, cayenne (use less)
• Instead of Black Pepper: white pepper
• Instead of White Sugar: honey (use less)
• Instead of Onion: shallot, green onion
• Instead of Garlic: garlic powder (1/4 tsp)
• Instead of Frozen Mixed Vegetables: fresh stir‑fry vegetables
• Instead of Large Egg: tofu scramble (¼ cup)
• Instead of Cooked White Rice: brown rice, cauliflower rice
• Instead of Oyster Sauce: hoisin sauce (use less)
• Instead of Soy Sauce: tamari (gluten‑free)
• Instead of Sesame Oil: peanut oil
• Instead of Steak (Sirloin or Ribeye): flank steak, beef strips
• Instead of Shrimp: scallops, chicken strips
• Instead of Onion Powder: fresh minced onion (1 tsp)

Equipment Needed

• Mixing Bowl
• Whisk
• Large Skillet or Frying Pan
• Spatula
• Chef's Knife
• Cutting Board
• Measuring Spoons
• Measuring Cups
• Plate for Resting Proteins (optional)

Critical Steps — Do Not Skip

• Whisking the white sauce to a smooth consistency
• Ensuring the fried rice does not stick to the pan
• Cooking steak to medium‑rare without overcooking
• Cooking shrimp just until pink to avoid rubbery texture

Chef Tips from the Video

• Use a wok or a large, heavy skillet for the best sear and quick stir‑fry.
• High heat is key – keep the pan hot to achieve that classic hibachi “char” flavor.
• Taste the sauce before adding to the rice; adjust salt, sugar, or acidity as needed.

Troubleshooting

Storage

Refrigerator: Store sauce, fried rice, and cooked proteins separately in airtight containers for up to 3 days.

Freezer: Cooked shrimp and steak can be frozen for up to 2 months; thaw before reheating.

Room temperature: Do not leave the dish at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the white sauce a day ahead and refrigerate; it thickens slightly and flavors meld.
• Use day‑old rice or cook rice ahead and chill it uncovered in the fridge.
• Season the steak and shrimp in advance and keep them covered in the fridge.

Frequently Asked Questions