Hibachi Steak & Hibachi Shrimp (lunch) Recipe

Marinate the beef

Slice the steak thinly across the grain into 1/4-inch strips. In a bowl combine 3 tbs soy sauce, 1 tbs mirin, 1 tsp sesame oil, 2 minced garlic cloves, 1 tsp grated ginger, 1 tsp kosher salt and 1/2 tsp black pepper. Add the sliced steak and toss to coat. Let marinate at room temperature for 15–20 minutes (or refrigerate up to 2 hours).

Cook the beef

Heat a large cast-iron skillet or flat-top griddle over high heat until smoking. Add 1–2 tbs vegetable oil and swirl to coat. Shake off excess marinade from the steak and place in a single layer. Sear for 1–2 minutes per side until browned and slightly charred at edges (do not overcrowd; cook in batches if necessary). In the last 30 seconds add 2 tbs unsalted butter and spoon melted butter over the steak to glaze. Remove to a warm plate and keep covered for serving. Garnish with sliced scallions and lemon wedges if using.

Season the shrimp

Pat the shrimp dry with paper towels. Toss shrimp with 1 tbs soy sauce, 1/2 tsp sesame oil, 1 minced garlic clove and 1/4 tsp black pepper. Let sit 5 minutes while you heat the pan.

Cook the shrimp

Over the same high-heat skillet or griddle, add 1 tbs vegetable oil and 1 tbs butter. When butter foams, spread shrimp in a single layer. Sear 1–1.5 minutes per side until opaque and slightly charred — avoid overcooking. Remove shrimp to the plate with the steak and tent to keep warm.

Prepare vegetables

Preheat a clean section of the skillet or use a separate pan over medium-high heat. Add 1 tbs vegetable oil. Add sliced onion and carrot first and stir-fry 1 minute, then add zucchini and mushrooms and continue to toss 1–2 minutes until vegetables are crisp-tender. Add 1 tsp soy sauce, 1/4 tsp salt and 1/8 tsp black pepper, then add the bean sprouts and toss another 30 seconds to wilt slightly.

Fry the rice (hibachi style)

Push vegetables to the side of the hot pan. Add 1 tbs butter to the cleared space, then add 1 cup hot steamed white rice. Break up any clumps and spread rice across the surface. Let rice sit undisturbed 30–45 seconds to get a little crunchy, then toss with vegetables until well combined and heated through. Taste and adjust seasoning with additional salt or soy sauce as needed.

Make the tare

While proteins cook, combine 3 tbs soy sauce, 1 tbs mirin (or rice vinegar), 1 tsp sugar, 1/2 clove minced garlic (about 1/2 clove), 1/2 tsp sesame oil, 2 tbs water and 1/4 tsp grated ginger in a small saucepan. Warm gently over low heat until sugar dissolves and flavors meld, about 2–3 minutes. Do not boil hard. Remove from heat and stir in 1/2 tsp toasted sesame seeds if using.

Finish & plate

Arrange a lunch plate with 1 cup fried rice and vegetables on one side, place a portion of the sliced hibachi steak and 6 shrimp on the other. Drizzle 1–2 tbs of the warm hibachi tare over steak and shrimp or serve on the side for dipping. Garnish with additional scallions and optional condiments (ginger sauce, onion sauce, hot mustard). Serve immediately.