Description
This Steak and Shrimp Hibachi Bowls recipe combines juicy marinated sirloin steak and succulent shrimp cooked to perfection and served with sautéed vegetables, rice, and a flavorful homemade yum yum sauce. Inspired by the classic Japanese hibachi style, it is a delicious and satisfying meal ready in about 40 minutes, perfect for a family dinner or entertaining guests.
Ingredients
Protein and Marinade
- 2 tablespoons neutral oil
- 1 1/2 lbs sirloin steak, cubed
- 1 lb raw shrimp (13-15), peeled and deveined
- 2 1/2 tablespoons soy sauce
- 2 tablespoons mirin
- 4 garlic cloves, grated
- 1 tablespoon ginger paste or freshly grated ginger
- 2 teaspoons toasted sesame oil
- Kosher salt, to taste
- Ground white pepper, to taste
Vegetables
- 1 yellow onion, sliced
- 2 carrots, peeled and chopped
- 8 oz cremini mushrooms, sliced
- 1 zucchini, chopped
- 2 tablespoons unsalted butter
Yum Yum Sauce
- 2/3 cup kewpie mayonnaise or regular mayonnaise
- 2 teaspoons tomato paste
- 1 teaspoon sriracha
- 1-2 teaspoons Chinese hot mustard (optional)
- 1/4 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/8 teaspoon white pepper
- 2 tablespoons seasoned rice wine vinegar
- Honey, to taste (amount not specified, approx. 1 teaspoon)
- Salt, to taste
To Serve
- Fried or steamed rice
- 3 scallions, sliced
- Japanese BBQ sauce (optional)
Instructions
- Marinate the steak and shrimp: In a small mixing bowl, whisk together soy sauce, mirin, grated garlic, ginger paste, and toasted sesame oil. Place the shrimp and steak in separate bowls or ziplock bags. Divide the marinade evenly, tossing each to coat well. Season each with kosher salt and white pepper. Marinate for at least 1 hour and up to 8 hours to enhance flavor.
- Make the yum yum sauce: In a small bowl, whisk together the mayonnaise, tomato paste, sriracha, garlic powder, onion powder, rice vinegar, Chinese hot mustard (if using), white pepper, and honey. Adjust seasoning with salt as needed. Refrigerate the sauce until ready to serve; the flavors improve with resting time.
- Cook the shrimp: Heat a large wok or nonstick deep skillet over medium heat for 5 minutes. Add the neutral oil and let it heat until shimmering. Arrange the shrimp in a single layer and cook for 2-3 minutes per side until lightly browned and fully cooked through. Remove and transfer the shrimp to a plate.
- Cook the steak: Using the same skillet, add the marinated steak pieces. Cook for 5-6 minutes total, turning to brown all sides evenly. Once cooked to desired doneness, transfer the steak to a plate and keep warm.
- Sauté the vegetables: Melt the unsalted butter in the skillet. Add the sliced onions and cremini mushrooms; sauté for 3-4 minutes, tossing frequently. Add chopped carrots and cook for another 2-3 minutes, then add the zucchini. Season all with salt and pepper. Reduce heat slightly and continue cooking until the vegetables are tender but retain some bite.
- Assemble and serve: Divide the cooked steak and shrimp evenly into bowls. Serve alongside fried or steamed rice and the sautéed vegetables. Top with sliced scallions and drizzle the homemade yum yum sauce generously over the dish. Optionally, add a drizzle of Japanese BBQ sauce for extra flavor.
Notes
- Marinate proteins for at least 1 hour to develop deep flavor; overnight marination is best if time allows.
- Use neutral oil with a high smoke point (like grapeseed or canola) for cooking the seafood and steak to avoid burning.
- The yum yum sauce can be made a day ahead and refrigerated to let flavors meld.
- Adjust the spiciness of the yum yum sauce by varying sriracha and hot mustard quantities.
- For gluten-free version, substitute soy sauce with tamari or coconut aminos.
- Leftover steak and shrimp hibachi bowls can be refrigerated up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese
