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Hibachi Steak & Shrimp with Fried Rice and Yum Yum Sauce

A complete Japanese steakhouse dinner at home with garlic butter seared sirloin cubes, perfectly cooked shrimp, day-old fried rice with scrambled eggs, and a creamy homemade yum yum sauce in just 40 minutes.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 3 servings
Course: Dinner, Main Course
Cuisine: Hibachi, Japanese-American
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb top sirloin or New York strip steak cut into uniform 1-inch cubes
  • 1 lb raw shrimp peeled and deveined
  • 2 tbsp soy sauce for marinade
  • 1 tbsp sesame oil for marinade
  • 2 cloves garlic minced, for marinade
  • 1 tsp fresh ginger grated, for marinade
  • 0.33 cup unsalted butter softened, for garlic butter compound
  • 2 cloves garlic grated, for garlic butter
  • 1 tsp soy sauce for garlic butter
  • 1 tbsp fresh parsley chopped, for garlic butter
  • 4 cups cooked white rice chilled and preferably day-old; fresh rice produces mushy fried rice
  • 2 eggs lightly beaten
  • 0.5 yellow onion diced
  • 0.5 cup frozen peas and carrots
  • 2 tbsp soy sauce for fried rice
  • 1 tbsp sesame oil for fried rice
  • 0.5 cup mayonnaise for yum yum sauce
  • 1 tbsp melted butter for yum yum sauce
  • 1 tbsp ketchup for yum yum sauce
  • 0.5 tbsp rice wine vinegar for yum yum sauce
  • 0.5 tbsp paprika for yum yum sauce
  • 1 tsp sugar for yum yum sauce
  • 1.5 tbsp water added to yum yum sauce to reach drizzleable consistency

Equipment

  • Large wok or heavy-bottomed skillet
  • Small mixing bowls
  • Spatula or tongs

Method
 

  1. Whisk all yum yum sauce ingredients until smooth. Refrigerate for at least 30 minutes before serving.
  2. Mix softened butter with grated garlic, soy sauce, and parsley to make the garlic butter compound. Set aside at room temperature.
  3. Toss steak cubes and shrimp separately with soy sauce, sesame oil, garlic, ginger, and pepper. Set aside.
  4. Heat a wok or large skillet over highest heat until smoking. Add 1 tbsp oil. Scramble the eggs quickly for 30 to 45 seconds until just set. Remove from pan.
  5. Add another tablespoon of oil. Stir-fry onion, peas, and carrots for 2 to 3 minutes. Add cold rice, breaking up clumps. Let sit undisturbed for 60 seconds to char slightly. Stir in soy sauce, sesame oil, and 1 tbsp garlic butter. Fold eggs back in. Remove and keep warm.
  6. Wipe pan. Return to high heat with a drizzle of oil. Add steak cubes in a single layer without crowding. Sear undisturbed for 2 to 3 minutes. Toss, add 1 tbsp garlic butter and a splash of soy sauce. Cook to desired doneness. Remove.
  7. Add shrimp to the same hot pan in a single layer. Cook 1 to 2 minutes per side until pink and C-shaped. Add 1 tbsp garlic butter in the final 30 seconds. Remove immediately.
  8. Plate fried rice alongside steak and shrimp. Drizzle with yum yum sauce. Garnish with green onions and sesame seeds.

Notes

Day-Old Rice is Non-Negotiable: Fresh rice contains too much steam moisture and produces mushy, clumped fried rice. Minimum 4 hours refrigerator time, overnight preferred. High Heat is Mandatory: The pan must be screaming hot before proteins are added. A cooler pan causes steaming rather than searing. Do Not Crowd the Steak: Cook in batches if needed. Touching cubes trap steam and prevent crust formation. Shrimp Doneness: C-shape = perfectly cooked. O-shape = overcooked and rubbery. Watch shape rather than time. Yum Yum Sauce Rest: 30 minutes minimum refrigerator rest produces significantly better flavor as paprika hydrates and flavors meld. Garlic Butter: Make extra and refrigerate for up to a week. Works on pasta, bread, and vegetables. Gluten-Free: Replace all soy sauce with tamari at equal quantities. Storage: Refrigerate components separately for up to 3 days. Reheat in a hot skillet with oil for best results.