Hibachi Style Steak and Shrimp
A delightful hibachi-style meal featuring steak and shrimp with a homemade Yum Yum sauce.
Ingredients
Yum Yum Sauce
- 1.5 cup Mayonnaise
- 1 tsp Garlic powder
- 0.5 tsp Paprika
- 0.5 tsp Sriracha
- 0.5 tsp Cayenne pepper
- 2 tbsp Water as needed
- 0.5 tbsp Tomato paste to taste
Hibachi Ingredients
- 2 cup Cooked white rice cold
- 2 tbsp Sesame oil as needed
- 2 tbsp Soy sauce as needed
- 1 tbsp Teriyaki sauce
- 1 tsp Kosher salt to taste
- 1 tsp Pepper to taste
- 1 tsp Garlic powder to taste
- 1 tsp Onion powder to taste
- 1 tsp Paprika to taste
- 0.5 cup Yellow onion chopped
- 0.5 cup Mushrooms sliced
- 1 large Zucchini sliced into sticks
- 1 lb Sirloin steak cubed
- 1 lb Large shrimp
- 1 large Egg
- 1 tbsp Canola oil
Instructions
- In a bowl, combine all Yum Yum sauce ingredients (except for water). Mix well.
- Gradually add water until you achieve your desired sauce consistency. Chill in the fridge while you prepare the rest of the meal.
- Season both the steak and shrimp with kosher salt, pepper, garlic powder, paprika, and onion powder to enhance the flavors.
- In a skillet, heat canola oil over medium-high heat. This is crucial for achieving a good sear.
- Cook the steak for about 3-4 minutes, browning on both sides. Add a splash of Teriyaki sauce and sesame oil for added flavor. Keep the steak warm.
- In the same pan, add the shrimp with more Teriyaki sauce and sesame oil, cooking until they turn pink. Keep warm alongside the steak.
- Next, add a bit more oil if necessary, then sauté zucchini, mushrooms, and onions for about 3 minutes until tender.
- Now, add the cold rice, soy sauce, sesame oil, and crack in an egg. Scramble the egg as you mix everything together, ensuring the rice is heated through.
- Finally, serve your delicious Hibachi meal with the Yum Yum sauce on the side. Enjoy!
Notes
No alcoholic drinks allowed, please substitute with a non-alcoholic option.