Enjoy the delectable taste of hibachi cooking with this Benihana copycat hibachi steak and shrimp recipe. This dish features succulent shrimp and a perfectly grilled medium-rare New York strip steak perfect for a weeknight feast. Paired with traditional hibachi-style vegetables and mouth-watering dipping sauces, you can recreate the hibachi experience at home.
I like to serve the shrimp with my homemade hibachi ginger sauce. The steak pairs wonderfully with hibachi mustard sauce. Enjoy!
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Hibachi steak and shrimp is one of my favorite hibachi dinners, regardless of whether or not it's in one of the Japanese steakhouse restaurants or my own home. Once I cooked it for my family, I knew there was no need to go out when it was so easy to make.
I've picked up most of my hibachi cooking from Benihana chefs and referenced the many recipes posted on their website years ago. When I make these meals, they are pretty spot-on for not having that wonderful teppanyaki grill that hibachi chefs are cooking on.
For more delicious dinner ideas, out all of my tasty Hibachi recipes on the hibachi recipes page!
❔ How To Make Hibachi Cooking Oil
This base cooking oil used by hibachi chefs combines four basic ingredients. Hibachi cooking oil is made with sesame seed oil, olive oil, rice cooking wine, and soy sauce.
Combine the two oils, rice cooking wine, and soy sauce in a sealable container like a jar or squeeze bottle for easy storage and use. Shake to combine before using.
🤔 What Kind of Steak Is Used For Hibachi Steak
Typically, a sirloin steak or strip steak (NY strip) is used for making hibachi steak dishes at your favorite Japanese steakhouse restaurants.
Since there is more marbling (white fat throughout the meat) in a strip steak, it is my recommended cut for making hibachi steak at home. That way, when you cut your meat into familiar bite-size chunks, the meat is more likely to stay tender.
🥘 Ingredients
All you need to do is pick up a New York strip, some juicy shrimp, and a handful of ingredients to tie them all together. First, you'll need to make a hibachi cooking oil to cook your meat in, but don't worry, it's incredibly easy!
Cooking Oil
- Sesame Seed Oil - 1 tablespoon of sesame seed oil.
- Olive Oil - 2 ½ tablespoons of olive oil (extra virgin).
- Rice Cooking Wine - ¼ cup of rice cooking wine.
- Soy Sauce - 2 tablespoons of soy sauce.
New York Steak
- Hibachi Cooking Oil - 1 teaspoon of hibachi cooking oil (see above).
- NY Strip or Sirloin Steak - 16 ounces of NY strip or sirloin steak (cut into 1-inch bite-size cubes).
- Lemon Juice - 1 tablespoon of lemon juice.
- Salt & Pepper - 1 pinch of salt & pepper (more or less, to taste).
Shrimp
- Hibachi Cooking Oil - 1 teaspoon of hibachi cooking oil (see above).
- Shrimp - 24 ounces of shrimp (large, peeled, and deveined).
- Parsley - 1 tablespoon of fresh Parsley (chopped).
- Lemon Juice - 1 tablespoon of lemon juice.
- Salt - pinch of salt (more or less, to taste).
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Hibachi Steak
Making a delicious hibachi dinner at home is beginner-friendly and only requires a few minutes of prep work.
For this hibachi dinner, you'll ideally need a Blackstone grill (or electric skillet or large skillet), a cutting board, some measuring utensils, and a mixing bowl.
This recipe will make 4 servings.
- Prep. Bring a large skillet or griddle to medium-high heat, or bring an electric griddle to 360ºF (182ºC).
- Heat oil. Add your hibachi cooking oil to the heated skillet. The oil should be shimmering when fully heated.
- Cut steak. Cut steak into bite-size cubes and place it into your heated skillet with lemon juice. *It is up to your personal preferences if you want to cut the steak(s) into bite-size chunks prior to or after cooking. If you want to cook your strip steak or sirloin as a whole, cook for about 4 minutes on the first side, then flip and cook another 4 minutes on the second side for medium-rare. Remove from heat and allow to rest for 4 minutes before cutting into cubes.
- Cook steak. Cook the steak until seared on all sides and done to taste, about 4 minutes. Season with salt and pepper, if desired.
How To Make Hibachi Shrimp
- Prep. Bring a large skillet or griddle to medium-high heat, or bring an electric griddle to 360ºF (182ºC).
- Heat oil. Add your hibachi cooking oil to the heated skillet. The oil should be shimmering when fully heated.
- Cook shrimp. Add the shrimp, sprinkle with salt, and cook for 2 - 3 minutes on each side. The shrimp should be opaque in appearance when done.
- Cut shrimp. Remove the shrimp and cut it into bite-size pieces. Sprinkle with parsley and lemon juice.
🥗 What To Serve With Hibachi Dinner
My hibachi steak and shrimp dinner are served here with hibachi vegetables (the vegetables were swapped out for only broccoli, zucchini, cabbage, and mushrooms but the cooking instructions are the same as given in my recipe) and my Instant Pot Jasmine rice.
Start your hibachi night out with a salad topping with my Ginger Salad Dressing, and make one of my tasty hibachi sides to go with your meal. Try my hibachi noodles or hibachi fried rice to make the meal even better!!
💭 Angela's Pro Tips & Recipe Notes
- Shrimp Selection: Opt for raw shrimp in this recipe for optimal flavor, though cooked shrimp is also an option. Remember, cooked shrimp will require a shorter searing time.
- Oil Alternatives: If sesame oil is unavailable, substitute it with a neutral oil such as olive oil, avocado oil, or vegetable oil.
- Cookware Options: A wok or cast iron pan can be used instead of an electric skillet. To ensure even cooking, avoid overcrowding the pan by cooking in batches.
🥡 Storing & Reheating
Leftovers can be stored in an airtight storage container in the fridge for 3-4 days. Alternatively, you can wrap them tightly in plastic wrap and foil.
Reheating
Reheat the steak and shrimp separately by adding them into a skillet with hibachi cooking oil until they are heated through to your liking.
You can also reheat them in the microwave on a microwave-safe plate with a damp paper towel on top. Heat in 30-second increments- be careful when using the microwave, as you can dry out the meat.
>>>>See all of my recipes here<<<<
❓ Recipe FAQs
No! Although it would be easier to use an electric skillet or Blackstone grill, you can use a cast iron skillet or frying pan for this recipe, too! Make sure not to overcrowd your pan and to work in batches so that your meat will cook evenly.
I recommend cooking the steak first since it has a longer amount of cooking time. Plus, the steak will always benefit from resting for a few minutes after it's cooked.
Great question! These dishes use the same cooking method but differ in the type of sauce that is used. Hibachi dishes are made with soy sauce, and teriyaki dishes consist of a stickier and more seasoned soy sauce.
😋 More Tasty Hibachi Recipes
- Hibachi Salmon - This hibachi salmon recipe tastes even better than you'd get at a Japanese steakhouse!
- Hibachi Scallops - These scallops are seared to perfection with butter and lemon juice in just 5 minutes!
- Hibachi Chicken - Hibachi chicken is incredibly easy to make with a few ingredients and will become your new favorite chicken recipe!
- Hibachi Fried Rice - This fried rice is a great way to use up any leftover basmati or jasmine rice!
- Hibachi Noodles - My hibachi noodles are loaded with rich flavor and make the perfect base for hibachi chicken, steak, shrimp, or vegetables!
- Hibachi Zucchini - Hibachi zucchini is the perfect vegetable side dish to pair with so many different meals!
Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.
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📖 Recipe Card
Hibachi Steak and Shrimp (Benihana Copycat)
Ingredients
Hibachi Cooking Oil
- 1 tablespoon sesame seed oil
- 2 ½ tablespoon olive oil (extra virgin)
- ¼ cup rice cooking wine
- 2 tablespoon soy sauce
Hibachi Steak
- 1 teaspoon hibachi cooking oil
- 16 oz NY strip or sirloin steak (cut into 1 inch bite size cubes)
- 1 tablespoon lemon juice
- 1 pinch each, salt & pepper (more or less, to taste)
Hibachi Shrimp
- 1 teaspoon hibachi cooking oil
- 24 oz shrimp (large, peeled and deveined)
- 1 tablespoon fresh parsley (chopped)
- 1 tablespoon lemon juice
- 1 pinch salt (more or less, to taste)
(Note: 2x or 3x only changes the ingredient list)
Instructions
Hibachi Cooking Oil
- Combine ingredients in a jar or squeeze bottle that you can seal with a lid to shake up the contents, and for storing any unused portion ( if desired ).
- Shake container before using to cook hibachi style foods, such as this hibachi steak and shrimp, noodles, rice, vegetables, chicken, or seafood.
Hibachi Steak
- Bring a large skillet or griddle to medium high heat, or bring electric griddle to 360ºF ( 182ºC ).
- Add your hibachi cooking oil to the heated skillet. The oil should be shimmering when fully heated.
- Cut steak into bite-size cubes and place into your heated skillet with lemon juice. *It is up to your personal preferences if you want to cut the steak(s) into bite size chunks prior to or after cooking. If you want to cook your strip steak or sirloin as a whole, cook for about 4 minutes on the first side then flip and cook an additional 4 minutes on the second side for medium rare. Remove from heat and allow to rest for 4 minutes before cutting into cubes.
- Cook steak until seared on all sides and done to taste, about 4 minutes. Season with salt and pepper, if desired.
- Serve warm with Hibachi Mustard Sauce.
Hibachi Shrimp
- Bring a large skillet or griddle to medium high heat, or bring electric griddle to 360ºF ( 182ºC ).
- Add your hibachi cooking oil to the heated skillet. Add shrimp, sprinkle with salt, and cook for 2 - 3 minutes on each side. The shrimp should be opaque in appearance when done.
- Remove shrimp and cut into bite-size pieces. Sprinkle with parsley and lemon juice.
- Serve warm with Hibachi Ginger Sauce.
Notes
- I recommend using raw shrimp for this recipe, although you can use cooked shrimp. If you choose to use cooked shrimp, the searing time will be less.
- If you don't have any sesame oil at home, you can use a neutral oil like olive oil, avocado oil, or vegetable oil.
- You can use a wok or a cast iron pan for this recipe if you don't have an electric skillet. Work in batches and never overcrowd your pan for the best results.
Stephanie Claymore says
How long does the cooking oil last? Should it be refrigerated?
Angela @ BakeItWithLove.com says
The soy sauce is the only ingredient that I usually refrigerate, and this is just to keep it at its best quality for as long as possible. So, the cooking oil doesn't HAVE to be refrigerated and I don't keep it refrigerated between uses. For how long the cooking oil can last, typically as long as the base ingredients could but it's safest to use within a few weeks and no more than three months after combining. Thanks for asking!
Suzanne Matson says
Hi Angela,
I have a question about your Hibachi Cooking Oil.. I looked at several stores in town for Rice Cooking Wine and the closest thing I found was White Cooking Wine. Is that close enough or is there a better substitute?
Love, Nana
Angela @ BakeItWithLove.com says
Hi Nana! The best substitutes for rice wine (in order of how much I love them) are mirin or sake, dry sherry, or white grape juice for a non-alcoholic version that is also very readily available. Have fun cooking!!
Ashley says
Can i use rice vinegar instead of rice cooking wine?
Angela @ BakeItWithLove.com says
No, those two items are completely different. Use mirin, dry sherry, white wine, or white grape juice as a substitute. Enjoy!
Jennifer says
Thank you for these wonderful Hibachi recipes. We miss going to the restaurant as a family since quarantine. I can't wait to give them a try.
chefkreso says
Such a delicious recipe!
Angela @ BakeItWithLove.com says
Thank you! We think so too!