Description
Bring the sizzle and flavor of a Japanese steakhouse to your kitchen with this bold, buttery hibachi steak and shrimp recipe. With juicy sirloin, tender shrimp, and a garlic-soy finish, it’s a restaurant-style surf and turf you can make in under 30 minutes.
Ingredients
Scale
- 1 lb sirloin steak, cut into bite-sized cubes
- 1 lb large shrimp, peeled and deveined
- 3 tbsp soy sauce
- 1 tbsp hoisin sauce
- 1 tbsp sesame oil
- 3 tbsp unsalted butter, divided
- 2 tsp minced garlic
- Optional: 1 tsp grated ginger, 1 tsp smoked paprika, 1 tbsp teriyaki glaze
Instructions
- Marinate steak and shrimp separately with soy sauce, hoisin, sesame oil, garlic, and ginger. Let sit for at least 15 minutes.
- Heat a griddle or cast iron skillet over medium-high heat.
- Add 1 tbsp butter, then cook steak cubes for 3–4 minutes until browned. Move to side of pan.
- Add another tbsp butter and shrimp; cook for 2 minutes per side until pink and curled.
- In the final minute, add remaining butter and optional teriyaki glaze. Toss everything together until well coated.
- Remove from heat and serve hot with hibachi noodles or rice.
Notes
Avoid overcooking shrimp—it cooks fast. Use a meat thermometer for perfect steak doneness. Add hibachi veggies or steamed rice to turn this into a complete meal. This recipe also scales well for meal prep or entertaining.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 780mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 38g
- Cholesterol: 190mg