Instructions
- Prepare the Yum Yum Sauce: In a small bowl, whisk together all Yum Yum Sauce ingredients until smooth. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
- Marinate the Steak & Shrimp: In separate bowls, combine the steak cubes with 1 tablespoon soy sauce, 1/2 tablespoon sesame oil, 1/2 teaspoon garlic powder, and 1/4 teaspoon black pepper. Do the same for the shrimp with the remaining marinade ingredients. Toss to coat evenly. Let marinate at room temperature for 15-20 minutes, or refrigerate for up to 1 hour.
- Cook the Fried Rice: Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet or wok over medium-high heat. Add diced onion and sauté until softened, about 3-4 minutes. Add the frozen peas and carrots and cook for another 2-3 minutes.
- Push vegetables to one side of the skillet. Pour beaten eggs into the empty side and scramble until cooked through, breaking them into small pieces. Add the chilled day-old rice to the skillet. Drizzle with 2 tablespoons soy sauce and 1 teaspoon sesame oil. Stir-fry for 5-7 minutes, breaking up any clumps and ensuring the rice is heated through and slightly toasted. Remove from skillet and set aside, keeping warm.
- Cook the Steak: Heat 1 tablespoon olive oil and 1 tablespoon butter in the same large skillet or a separate heavy-bottomed pan over medium-high heat until shimmering. Add the marinated steak cubes in a single layer, ensuring not to overcrowd the pan (cook in batches if necessary). Sear for 2-3 minutes per side for medium-rare, or longer for desired doneness. Remove steak from the pan and set aside on a plate, tented with foil to rest.
- Cook the Shrimp: In the same pan (or a clean one), add 1 tablespoon butter. Once melted, add the marinated shrimp. Cook for 1-2 minutes per side, until pink and opaque. Be careful not to overcook, as shrimp can become rubbery quickly. Remove shrimp from the pan and add to the resting steak.
- Cook the Vegetables: Add 1 tablespoon olive oil and 1 tablespoon butter to the skillet. Once melted, add broccoli florets, zucchini slices, carrots, and mushrooms. Stir-fry over medium-high heat for 5-7 minutes, or until vegetables are tender-crisp. Season with 1/2 teaspoon garlic powder, salt, and black pepper to taste.
- Assemble and Serve: Divide the fried rice, cooked steak, shrimp, and stir-fried vegetables among serving plates. Drizzle generously with the prepared Yum Yum Sauce. Garnish the fried rice with sliced green onions. Serve immediately and enjoy your homemade Hibachi feast!
Cooking Tips and Variations
Achieving the Perfect Sear: For steak and shrimp, ensure your pan is piping hot before adding the protein. Don’t overcrowd the pan; cook in batches if necessary to maintain high heat and allow for proper searing. Pat your proteins dry before marinating to help achieve a better crust.
Day-Old Rice is Key: Using cold, day-old rice for fried rice is crucial. Freshly cooked rice has too much moisture and will result in a mushy texture. If you don’t have day-old rice, cook fresh rice, spread it out on a baking sheet, and chill it in the refrigerator for at least an hour to dry it out.
Vegetable Variety: Feel free to customize your vegetable selection. Bell peppers (red, yellow, or orange), snap peas, or even baby corn would be delicious additions. Just ensure they are cut into similar sizes for even cooking. Don’t overcook them; they should retain a slight crispness.
Steak Doneness: Use a meat thermometer for precise steak doneness: 130-135°F for medium-rare, 135-140°F for medium. Remember the steak will continue to cook slightly after removal from the heat.
Spice It Up: For a spicier kick, add a pinch of red pepper flakes to your vegetables or a dash more cayenne to the Yum Yum sauce.
Marinade Boost: For an extra layer of flavor, consider adding a tiny bit of grated fresh ginger to your steak and shrimp marinade.
Griddle Alternative: If you own a large electric griddle or a cast-iron griddle pan, it’s an excellent substitute for a traditional Hibachi grill and can make cooking multiple components simultaneously easier.
Homemade Yum Yum Sauce Variations: While our recipe is classic, you can adjust to your preference. Add a tiny squeeze of sriracha for heat, or a touch more sugar for sweetness. Some recipes include a hint of melted butter in their sauce.
Storage and Reheating
Storage: Leftovers of Hibachi Surf & Turf should be stored in airtight containers in the refrigerator. Store components separately if possible (rice, proteins, vegetables) for best quality, but they can also be combined. It will keep fresh for up to 3 days.
Reheating:
- Skillet (Recommended): For best results, reheat in a lightly oiled skillet over medium heat. Add the fried rice first, breaking up any clumps. Once heated through, add the steak, shrimp, and vegetables. Stir-fry gently until everything is warmed through, about 5-7 minutes. This method helps restore some of the original texture.
- Microwave: While convenient, the microwave can sometimes make steak and shrimp tough. Place individual portions on a microwave-safe plate, cover loosely, and heat in 1-minute intervals until warmed through. Be careful not to overheat.
Frequently Asked Questions
What kind of steak is best for Hibachi?
For Hibachi, tender cuts of beef that cook quickly are ideal. Sirloin, tenderloin (filet mignon), or ribeye are excellent choices. They are flavorful and become very tender when seared quickly at high heat.
Can I make this ahead of time?
While best enjoyed fresh, you can do some prep work in advance. The Yum Yum sauce can be made 2-3 days ahead. You can also chop all your vegetables and prepare your marinades for the steak and shrimp a few hours before cooking. Cooked day-old rice is essential, so plan to make your rice the day before.
What if I don’t have a large skillet or wok?
You can still make this! You’ll just need to cook in batches. Use your largest skillet or a cast-iron pan. Cook the steak, shrimp, rice, and vegetables separately, cleaning the pan between components if necessary, to ensure each element gets proper searing and doesn’t steam.
Can I substitute chicken for the shrimp or steak?
Absolutely! Chicken breast or thigh, cut into 1-inch cubes, works wonderfully in a Hibachi-style dish. Marinate it similarly to the steak and cook until fully opaque and cooked through, typically 5-7 minutes depending on the size.