You won’t get shrimp thrown into your mouth, but this Hibachi Steak & Shrimp dinner is a pretty close recreation of the infamous Japanese steakhouse version. Impress your guests with this super easy and delicious version.
I think at some point in our lives we went to a Japanese steakhouse that does the hibachi style cooking. If you’ve never gone, I highly recommend it. It’s one of those things where you can experience it once and be good.
The chefs are super entertaining, it’s interactive, and you get to eat dinner with strangers. LOL win win I guess. However, if you’re not feeling social or don’t want to spend a ton of money or want shrimp thrown into your mouth, my Hibachi Steak & Shrimp is the perfect replacement!
First, don’t be intimidated by this recipe. I’m also sharing with you my two favorite sauces they serve with your hibachi steak & shrimp AND bonus I’m also sharing with you the garlic butter they use at Benihana (you’re gonna use this stuff on everything). So the ingredients list looks long but they’re all easy to make. I promise
I personally LOVE the ginger sauce and the yum yum sauce (sometimes known as the white sauce) but they NEVER give you enough. I’m also convinced you never get enough of everything when you go to these hibachi places but I digress.
Both sauces pair perfectly with the steak, shrimp, and veggies. You can really dip anything in them. I love the yum yum sauce on my fried rice, and will use the garlic sauce as marinade sometimes. Possibilities are endless.
Okay, here are a few things to get the best Hibachi Steak & Shrimp:
- Get a steak that is at least 1 inch thick and has some fat. This will prevent overcooking the steak and fat equals flavor.
- I like searing the steak and then cubing it because there’s a bigger surface area to form a crust which means more flavor.
- At the hibachi places, they use thick cuts of steak, cut it in half length wise and then cube it right on the griddle. Since most of us don’t have a huge griddle, you’re going to have to remove the steak, cube it on a cutting board, and then add it back to the skillet.
- ONLY cut the steak in half lengthwise if you bought a really thick cut of steak. Do you hear me?
- The garlic butter might become your new favorite butter. You can double the recipe if you want. It’s a great on any kind of protein and makes the perfect finishing sauce. It also will last you a really long time.
All right, I hope you make this hibachi steak & shrimp dinner. It’s so delicious and beats going to the restaurant. If you do make it, be sure to tag me on Instagram!
Hibachi Steak & Shrimp (Paleo, Keto)
- ¼ cup ghee or unsalted butter
- 4 garlic cloves
- 1 tbsp coconut aminos or soy sauce
Yum Yum Sauce
- 1 cup basic mayo
- 1 tbsp melted ghee or unsalted butter
- 1 tbsp ketchup or ½ tbsp tomato paste
- 1 tbsp apple juice or 1 tsp sugar
- ½ tsp garlic powder
- ½ tsp paprika
- 2 tbsp water
- 1 small onion roughly chopped
- 2 tbsp fresh grated ginger
- ¼ cup coconut aminos or soy sauce
- 3 tbsp white vinegar
- 1 lemon juiced
Hibachi Steak & Shrimp
- 1 - 1 ½ lb thick cut steak at least 1 inch thick
- 1 tsp kosher salt
- ½ tsp ground black pepper
- 1 tbsp avocado oil more if needed
- 1 zucchini cut into short match sticks or half moon
- ½ large onion sliced
- ½ lb shrimp peeled and deveined
- 1 tbsp + ½ tbsp garlic butter
Add ghee, garlic cloves, and coconut aminos into a food processor. Blend until well combined and smooth.
Store in an airtight container and refrigerate until ready to use. This will last for about 3 weeks.
Yum Yum Sauce
Add all ingredients into a bowl.
Whisk until well combined and refrigerate until ready to use.
Add all ingredients into a food processor.
Blend until well combined and refrigerate until ready to use.
Hibachi Steak & Shrimp
Season steak with kosher salt and ground black pepper.
Preheat a cast iron skillet over medium-high heat with avocado oil.
Once cast iron starts to smoke, add the steak, and sear on both sides for 2-3 minutes or until a crust forms.
Remove steak from skillet and place on cutting board. Depending on thickness of the steak, cut it into cubes (1 inch or less) OR cut it in half length wise and then cube (1 ½ inch or more) like they do at the hibachi restaurants. (It's really helpful to have a sharp knife so you can move quickly).
Next add the zucchini and onions to the skillet. Stir fry for 5-7 minutes and then add the steak (with its juices) back into the skillet.
Add 1 tbsp of garlic butter and cook until steak is done to desired doneness. Remove from skillet and set aside.
Clean the skillet and add about 1-2 tsp of avocado oil.
Add the shrimp, season with a pinch of salt and ground black pepper. Cook on each side for about 1-2 minutes.
Once the shrimp is just about cooked through, turn off the heat, add ½ tbsp garlic butter and continue to stir until everything is well combined and shrimp is cooked through. The residual heat will continue to cook the shrimp.
Plate the hibachi steak and shrimp and serve with yum yum sauce and ginger sauce.
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