Bring the Japanese steakhouse experience to your own backyard with this easy Steak and Shrimp Hibachi recipe, complete with creamy Yum Yum Sauce. Cooking everything on a griddle makes it simple, quick, and perfect for feeding a crowd. Tender steak, juicy shrimp, sautéed veggies, and fried rice come together in one sizzling, flavorful meal-no special equipment needed.
With a big family, we're always looking for easy ways to cook large meals-and the griddle is our go-to solution. This hibachi-style dinner is one of the most requested meals by our kids, and it never disappoints. We hope your family loves it as much as ours does!
Here's more of my favorite Griddle Recipes:
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Ingredients
Fried Rice Ingredients
- Day Old Rice
- Soy Sauce, Mirin, Sesame Oil, Oyster Sauce
- Eggs
- Butter
- Garlic
- Mixed Vegetables : Corn, Green Beans, Peas and Carrots
Protein and Veggie Ingredients
- Zucchini
- Onion
- Steak
- Shrimp
- Salt, Pepper, Garlic Powder and Butter
Toppings
- Green Onion
- Sesame Seeds
- Yum Yum Sauce
See recipe card for quantities.
It's All About the Timing
Make the most of your griddle-no one wants cold rice! After heating the rice, push it to the side and keep it warm over low heat while you cook the vegetables and eggs on low to medium heat. As soon as you take the rice off, be ready to add the remaining veggies right away. The key to pulling this recipe off smoothly is having everything prepped and ready before you start cooking.
Step-by-Step Instructions
- Step 1: Preheat griddle to low/medium heat. Break up day old rice. Place rice on oiled griddle and flatten it out with spatula. Once you have a crispy edge, flip rice. (This took about 7 minutes on each side)
- Step 2: Move rice to one side of the griddle and place frozen vegetables (corn, peas, green beans and carrots) on the other side. Cook for 5 minutes.
- Step 3: Add eggs and garlic onto the griddle in a separate spot. Cook and scramble the eggs. Then, combine everything on the griddle together.
- Step 4: Pour soy sauce, mirin and oyster sauce to rice mixture and mix around.
Hint: if possible, turn up heat on one side of the griddle to low/medium to cook vegetables and eggs.
- Step 5: Add in sesame oil and butter. Melt butter and mix. Then, remove the fried rice from heat.
- Step 6: Add olive oil to griddle, and cook zucchini and onion. Once one side of zucchini is brown, flip and cook the other side. Add butter, soy sauce, sesame oil to zucchini and onions and then chop up with spatula. Remove from heat.
- Step 7: Place steak and shrimp on the griddle. Season with salt, pepper, garlic powder and butter. Flip after 4 minutes and cook until steak and shrimp reach 145°F. Toss them in a small amount of sesame oil and soy sauce.
- Step 8: Serve your Steak and Shrimp Hibachi topped with sesame seeds, scallions and Yum Yum Sauce.
Substitutions and additions
- Meat and Non Meat Options:
- Chicken - Also great with a teriyaki sauce!
- Salmon - If you're looking for a lighter, healthier option.
- Scallops - Tender and sweet, great with hibachi flavors.
- Tofu - For your vegetarian twist, the tofu soaks up flavors perfectly!
- Eggs - Add more eggs for added protein if you'd like a meat free option 🙂
- Vegetable Options:
- Mushrooms, Broccoli, Cabbage, Bell Peppers, and even Spinach for added greens and color.
- Sauce Alternatives for Hibachi:
- Spicy Mayo - a mixture of mayo, sriracha, lime juice and sugar for a sweet heat kick
- Garlic Ginger - soy sauce, rice vinegar, fresh ginger and garlic for a more asian taste
- Creamy Sesame Sauce - if you're looking for something thicker, with more of a tahini/peanut flavor
Equipment
- Flattop Griddle - I love being able to cook in different heat zones on this griddle. Perfect for recipes like this where you need to keep rice warm, but also still be able to cook veggies on a higher heat. Works perfectly!
- Meater - Meat thermometers that can handle the high temps and Bluetooths right to your phone for easy monitoring.
- Grill Spatulas - I highly recommend grabbing 2! Great for burgers, tossing hibachi, flipping pancakes and handling grilled vegetables.
Storage
Refrigerate Steak and Shrimp Hibachi for up to 3 days in an airtight container. Can be frozen in an airtight container for up to 2-3 months.
More From the Griddle
Video of Recipe
Recipe
Steak and Shrimp Hibachi
Equipment
- Flat Top Griddle
- Large Spatula
Ingredients
Fried Rice
- 4 Cups Cooked Rice should be day old rice
- ⅓ Cup Soy Sauce
- 2 tablespoon Mirin
- 2 tablespoon Oyster Sauce
- 1 tablespoon Sesame Oil
- 3 Eggs
- 1 tablespoon Garlic minced
- 2 tablespoon Butter
- 10 Oz Frozen Mixed Vegetables
Protein and Veggies
- 1 Lb Steak I used flank steak
- 1 Lb Shrimp deveined and peeled
- 2 Zucchinis sliced into long boats
- 1 Onion cut into large chunks
- Salt, Pepper and Garlic Powder to season steak and shrimp
- 1 tablespoon Butter
- 1 tablespoon Soy Sauce
- 1 tablespoon Sesame Oil
Toppings
- 2 tablespoon Chives
- ½ tablespoon Sesame Seeds
- ⅓ Cup Yum Yum Sauce
Instructions
- Preheat griddle to low/medium heat. Break up day old rice. Place rice on oiled griddle and flatten it out with spatula. Once you have a crispy edge, flip rice. (This took about 7 minutes on each side)
- Move rice to one side of the griddle and place frozen vegetables (corn, peas, green beans and carrots) on the other side. Cook for 5 minutes.
- Add eggs and garlic onto the griddle in a separate spot. Cook and scramble the eggs. Then, combine everything on the griddle together.
- Pour soy sauce, mirin and oyster sauce to rice mixture and mix around.
- Add in sesame oil and butter. Melt butter and mix. Then, remove the fried rice from heat.
- Add olive oil to griddle, and cook zucchini and onion. Once one side of zucchini is brown, flip and cook the other side. Add butter, soy sauce, sesame oil to zucchini and onions and then chop up with spatula. Remove from heat.
- Place steak and shrimp on the griddle. Season with salt, pepper, garlic powder and butter. Flip after 4 minutes and cook until steak and shrimp reach 145°F. Toss them in a small amount of sesame oil and soy sauce.
- Serve your Steak and Shrimp Hibachi topped with sesame seeds, scallions and Yum Yum Sauce.
Chef Tim Clowers says
It is really not that hard at all and its great for creating traditions for your family.
Kyle Kay says
My wife is obsessed with hibachi, so I made this tonight — and she absolutely loved it. The flavors were spot on, everything cooked perfectly on the griddle. Only thing I need to work on now is mastering the classic shrimp toss! Great recipe.