Hibachi Steak and Shrimp
A delightful hibachi-inspired dish combining tender steak and succulent shrimp, perfect for a cozy dinner or date night.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese
- Diet: Paleo
Ingredients
Scale
- 1 lb steak (sirloin or ribeye)
- 1 lb shrimp (peeled and deveined)
- 2 tablespoons soy sauce
- 2 tablespoons vegetable oil
- 1 tablespoon butter
- 2 cloves garlic (minced)
- Salt and pepper to taste
- Scallions (for garnish)
- Sliced mushrooms (optional)
- Zucchini (sliced, optional)
- Benihana-style dipping sauce (optional)
Instructions
- Heat the skillet: Start by heating a large skillet or griddle over medium-high heat. Once it’s hot, add the vegetable oil.
- Season and sear the steak: Season the steak generously with salt and pepper. Place it in the skillet and cook for about 4-5 minutes on each side for a perfect medium-rare. Once cooked, remove the steak from the skillet and let it rest for a few minutes.
- Cook the shrimp: In the same skillet, add the shrimp, minced garlic, and butter. Cook for about 3-4 minutes, stirring occasionally, until the shrimp turn pink and are cooked through.
- Stir-fry the veggies: If you’re adding mushrooms and zucchini, toss them into the skillet now. Stir-fry until they are tender, adding a little salt and pepper for flavor.
- Slice and serve: Slice the rested steak into strips. Arrange the steak, shrimp, and vegetables on plates, garnishing with chopped scallions. Drizzle with Benihana-style dipping sauce if desired.
Notes
This dish is highly customizable; feel free to add your favorite vegetables or serve with fried rice for a hearty meal.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 2g
- Sodium: 620mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 150mg
Find it online: https://cookingwithmayaa.com/hibachi-steak-and-shrimp/