This fabulous Hibachi Steak and Shrimp dinner combines all of the wonderful flavors of hibachi grilled foods! Tender shrimp, medium rare NY strip cut into bite size chunks, and hibachi vegetables with the addictive hibachi dipping sauces make it a complete hibachi night at home!!
This supremely tasty hibachi steak and shrimp dinner is incredibly easy to make for a fantastic family meal!!
Hibachi Steak and Shrimp Recipe
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!
I’ve picked up most of my hibachi cooking from Benihana chefs and referencing the many recipes that were 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.
How To Make Hibachi Cooking Oil
This base cooking oil used by hibachi chefs is a combination of 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 the soy sauce in a sealable container like a jar or squeeze bottle for ease of storage and use. Shake to combine before using.
What Kind of Steak Is Used For Hibachi Steak
Typically, either 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 the familiar bite size chunks, the meat is more likely to stay tender.
How To Make Hibachi Steak
Bring a large skillet or griddle to medium high heat, or bring electric griddle to 360 ºF ( 182 ºC ).
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.
How To Make Hibachi Shrimp
Bring a large skillet or griddle to medium high heat, or bring electric griddle to 360 ºF ( 182 ºC ).
Add your hibachi cooking oil to the heated skillet. The oil should be shimmering when fully heated.
Add the 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.
My hibachi steak and shrimp dinner is 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!!
Check out all of my tasty Hibachi recipes on the hibachi recipes page!
Hibachi Steak and Shrimp
Ingredients
Hibachi Cooking Oil
- 1 Tbsp sesame seed oil
- 2 1/2 Tbsp olive oil (extra virgin)
- 1/4 cup rice cooking wine
- 2 Tbsp soy sauce
Hibachi Steak
- 1 tsp hibachi cooking oil
- 16 oz NY strip or sirloin steak (cut into 1 inch bite size cubes)
- 1 Tbsp lemon juice
- 1 pinch each, salt & pepper (more or less, to taste)
Hibachi Shrimp
- 1 tsp hibachi cooking oil
- 24 oz shrimp (large, peeled and deveined)
- 1 Tbsp fresh parsley (chopped)
- 1 Tbsp lemon juice
- 1 pinch salt (more or less, to taste)
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 360 ºF ( 182 ºC ).
- 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 360 ºF ( 182 ºC ).
- 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.
Nutrition
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma’s kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!
Such a delicious recipe!
Thank you! We think so too!