Hibachi Steak And Shrimp (Benihana Copycat)

Enjoy the delectable taste of hibachi cooking right in your kitchen 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.

Easy Hibachi Steak And Shrimp

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 that 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!

Jump to:

• Easy Hibachi Steak And Shrimp
• ❔ How To Make Hibachi Cooking Oil
• 🤔 What Kind of Steak Is Used For Hibachi Steak
• 🥘 Hibachi Steak And Shrimp Ingredients
• 🔪 How To Make Hibachi Steak
• 🥗 What To Serve With Hibachi Steak & Shrimp
• 💭 Angela's Tips & Recipe Notes
• 🥡 Storing & Reheating
• ❓ FAQ
• 😋 More Tasty Hibachi Recipes
• 📖 Recipe Card
• 💬 Reviews

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.

🥘 Hibachi Steak And Shrimp 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 need a Blackstone grill (or electric skillet), a cutting board, some measuring utensils, and a mixing bowl.

This recipe will make 4 servings! You can easily scale up for more if you need to.

1. Prep. Bring a large skillet or griddle to medium-high heat, or bring an electric griddle to 360ºF (182ºC).
2. Heat oil. Add your hibachi cooking oil to the heated skillet. The oil should be shimmering when fully heated.
3. 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.
4. 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

1. Prep. Bring a large skillet or griddle to medium-high heat, or bring an electric griddle to 360ºF (182ºC).
2. Heat oil. Add your hibachi cooking oil to the heated skillet. The oil should be shimmering when fully heated.
3. 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.
4. Cut shrimp. Remove the shrimp and cut it into bite-size pieces. Sprinkle with parsley and lemon juice.

I like to serve my hibachi shrimp warm with my homemade hibachi ginger sauce. The steak pairs wonderfully with hibachi mustard sauce! Enjoy!

🥗 What To Serve With Hibachi Steak & Shrimp

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 Tips & Recipe 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.

🥡 Storing & Reheating

Hibachi steak and shrimp can be stored in an airtight storage container in the fridge for up to 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<<<<

❓ FAQ

😋 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!

📖 Recipe Card