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5.0 from 18 votes

Blackstone Hibachi Steak and Shrimp

Dive into this Easy Hibachi Steak and Shrimp Recipe. Buttery shrimp and tender hibachi steak in a quick marinade, accompanied by crisp hibachi vegetables, served on perfectly-fried rice, and topped with creamy Yum Yum sauce!

Prep Time
20 mins
Cook Time
20 mins
Additional Time
10 mins
Total Time
42 mins
Servings: 6 servings
Calories: 591 kcal
Course: Main Course
Cuisine: Asian , Japanese

Ingredients

Steak & Shrimp Ingredients
  • 1 pound steak use NY Strip, Sirloin or Flank Steak, trimmed and cut into strips or chunks, patted dry
  • 1 pound Shrimp deveined, peeled, tail removed, rinsed and patted dry
  • 1 tablespoon sesame oil regular or toasted
  • 2 tablespoons butter divided
  • 1/2 cup Yum yum sauce store-bought or homemade (see notes)
  • 2 tablespoons soy sauce divided, or use alternative, Tamari, Coconut Aminos, Liquid Aminos
  • 2 teaspoons garlic powder replace with 2 cloves minced garlic
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
Hibachi Vegetables
  • 1-2 cups broccoli florets
  • 1 package mushrooms sliced or quartered, use favorite; button, shitake or Baby Bellas
  • 1 large red bell pepper sliced thin
  • 1 ½ large onion sliced thin, sweet or yellow onion (note, you'll use the rest of the second onion in the fried rice)
  • 3 medium zucchini sliced into rounds, then halved
  • 3-4 green onions whites and greens chopped and separated
  • 1 tablespoon sesame oil toasted or regular
  • 1 tablespoon butter replace with vegetable oil
  • 3-4 cloves garlic minced
  • 2 tablespoons soy sauce sub with Tamari, Coconut Aminos, Liquid Aminos
  • Garnish with sesame seeds and green onion tops
Hibachi Fried Rice
  • 3 cups cooked white rice Basmati or Jasmine, day-old rice is BEST! But at least make sure it's cold.
  • 1 tablespoon toasted sesame oil
  • 1-2 tablespoons avocado oil or similar high heat, vegetable oil
  • 1/2 large yellow onion diced, or your favorite onion
  • 2 green onions diced, whites and greens separated
  • 2 cloves garlic minced or pressed
  • 1 cup peas and carrots frozen or fresh
  • 1-3 large eggs beaten
  • 2 teaspoons oyster sauce or sub with fish sauce, or omit if desired
  • 2 tablespoons Garlic butter recipe below
  • black pepper to taste, garnish with sesame seeds and green onion tops and yum yum sauce

Instructions

    Cup of Yum
  1. PRO TIP! Before starting the recipe, prep ALL of your ingredients; slice, dice, chop, measure your ingredients, and place on a half-sheet baking pan to take out to the grill!
Make Yum Yum Sauce (Optional)
  1. In a small bowl, stir together all yum yum sauce ingredients, stir a teaspoon of water in at a time until thin enough to drizzle.
Marinate Steak and Shrimp
  1. In a small bowl, stir together the garlic powder, onion powder, salt, and pepper.
  2. Trim steak, pat dry with paper towels, cut into bite-size cubes or slices, and place in a bowl. Devein, peel, and snap off tails of shrimp if necessary; see notes if frozen. Pat dry with paper towels, and place in a medium bowl.
  3. In the two medium bowls, sprinkle half the dry seasonings mix over the steak and the other half on the shrimp. To each bowl, add 1 tablespoon of soy sauce, and toss to combine. Allow to marinate for 10-20 minutes while preparing the veggies and fried rice.
Make Hibachi Vegetables
  1. Heat Blackstone or flat-top grill to about 400° F (200°C), and spread oil where you will be grilling the vegetables. See notes for how to make on a regular grill or stovetop.
  2. Saute garlic for 1 minute, then add the onions (and white parts of the green onions) and broccoli to the griddle; using a large spatula, stir fry for about 3-4 minutes until tender, then add the rest of the vegetables, saute for another 3-4 minutes, until crisp-tender.
  3. Top with butter, salt, pepper, and soy sauce, stir to combine. Remove to a plate and, cover, set aside. Or keep on warm part of the griddle. TOP TIP: slightly undercook the veggies before removing them, then add back to griddle when ready to serve, re-warming them and crisping them up.
Make Hibachi steak and shrimp
  1. Drizzle the vegetable and sesame oil onto the grill on the 400° F (200°C) flat-top grill and smear with your spatula. Place the steak on the grill in a single layer, 4-5 minutes per side. Cooking longer if more well-done steak is desired.
  2. Add shrimp next to the steak during the last 2 minutes of steak cooking time, tossing on the griddle until no longer pink and it turns opaque.
  3. Combine the steak and shrimp, top with 1 tablespoon of butter, and let melt. Remove to a plate and cover with foil, letting it sit while you make the fried rice.
Quick Hibachi Fried Rice
  1. Fluff the cooked rice and refrigerate it overnight to remove moisture for best results.
  2. Make Garlic Butter (optional) Mix room-temperature butter, minced garlic, and soy sauce to prepare the garlic butter.
  3. Preheat hibachi style grill to 400° F (200°C) or in a wok or large cast iron skillet, preheat skillet over medium-high heat for 5 minutes until hot.
  4. Saute diced onion, garlic, carrots, peas, and whites of green onion until golden brown, 3-4 minutes.
  5. Add cold rice and stir fry until crispy and hot, adding oyster sauce and soy sauce and incorporating into rice and vegetables.
  6. Scramble the eggs to the side of the rice, and combine into fried rice. Stir in garlic butter and season with salt and pepper. Remove and cover until ready to serve.
  7. If desired, drizzle with a little yum-yum sauce, sprinkle with sesame seeds, green onions and serve hot.

Notes

  • Garlic Butter (Optional)
  • Combine ½ cup softened butter, 3 tsp light soy sauce and 3 cloves garlic grated or pressed, set aside until ready to use.  
  • Combine ½ cup softened butter,
  • 3 tsp light soy sauce and
  • 3 cloves garlic grated or pressed, set aside until ready to use. 
  • Homemade Yum Yum Sauce: (check out the recipe) In a small bowl mix together ½ cup mayo, ½ tablespoon rice vinegar, ½ tablespoon sugar, ½ tablespoon melted butter, 2 teaspoons ketchup, ½ teaspoon garlic powder, ½ teaspoon smoked paprika, heavy pinch of kosher salt and black pepper, stir and refrigerate while making the recipe. Thin with 1-2 tablespoons heavy cream or water before serving if desired. 
  • kosher salt
  • Frozen Shrimp? Run under cold water until thawed, then pat dry with paper towels. 
  • Frozen Shrimp? Run under cold water until thawed, then pat dry with paper towels. 
  • NO FLAT-TOP GRILL | Stovetop: Heat a large cast iron skillet, griddle or wok over medium-high heat for 3-5 minutes until hot. Traditional Grill: Over high heat, carefully place a cast iron griddle or large skillet(s) and proceed with the recipe. 
  • | Stovetop: Heat a large cast iron skillet, griddle or wok over medium-high heat for 3-5 minutes until hot. Traditional Grill: Over high heat, carefully place a cast iron griddle or large skillet(s) and proceed with the recipe. 
  • cast iron skillet
  • Storage Tips
  • Variations & Substitutions
  • Refrigerate - Once leftovers have cooled completely, store them in an airtight container in the refrigerator for up to four days.
  • Freeze Hibachi Leftovers - Place the cooled recipe in a freezer-safe baggie or airtight container, and freeze 3-4 months. 
  • Reheating - Heat a lightly oiled skillet or griddle and stir fry the ingredients until heated. Alternatively, warm leftovers in the microwave. For frozen ingredients, thaw overnight in the fridge and heat in the microwave or skillet the next day
  • Hibachi Chicken: Chicken is a great replacement for either steak or shrimp. Prepare the meat the same as directed in this recipe. Make it all chicken, or swap just one protein. Favorite Veggies:  If you don’t like something, leave it out, or swap it! Use green bell peppers rather than red or add summer squash, snow peas, bok choy, and napa cabbage, etc.  Dairy-Free: Substitute your favorite high-heat oil for the butter to make this dairy-free. I like Avocado or Coconut oil.  Gluten-Free Hibachi: The ingredients for this recipe are all naturally gluten-free. However, the sauces like soy, fish, and oyster sauce tend to contain traces of gluten, check the bottles. Low-Carb: Replace the fried rice with cauliflower rice for a low-carb version of this dish. 
  • Hibachi Chicken: Chicken is a great replacement for either steak or shrimp. Prepare the meat the same as directed in this recipe. Make it all chicken, or swap just one protein.
  • Favorite Veggies:  If you don’t like something, leave it out, or swap it! Use green bell peppers rather than red or add summer squash, snow peas, bok choy, and napa cabbage, etc. 
  • Dairy-Free: Substitute your favorite high-heat oil for the butter to make this dairy-free. I like Avocado or Coconut oil. 
  • Gluten-Free Hibachi: The ingredients for this recipe are all naturally gluten-free. However, the sauces like soy, fish, and oyster sauce tend to contain traces of gluten, check the bottles.
  • Low-Carb: Replace the fried rice with cauliflower rice for a low-carb version of this dish. 

Nutrition Information

Serving 1serving Calories 591kcal (30%) Carbohydrates 40g (13%) Protein 40g (80%) Fat 32g (49%) Saturated Fat 13g (65%) Polyunsaturated Fat 5g Monounsaturated Fat 12g Trans Fat 0.4g Cholesterol 224mg (75%) Sodium 1368mg (57%) Potassium 1124mg (32%) Fiber 5g (20%) Sugar 7g (14%) Vitamin A 3813IU (76%) Vitamin C 76mg (84%) Calcium 130mg (13%) Iron 4mg (22%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 591

% Daily Value*

Serving 1serving
Calories 591kcal 30%
Carbohydrates 40g 13%
Protein 40g 80%
Fat 32g 49%
Saturated Fat 13g 65%
Polyunsaturated Fat 5g 29%
Monounsaturated Fat 12g 60%
Trans Fat 0.4g 20%
Cholesterol 224mg 75%
Sodium 1368mg 57%
Potassium 1124mg 24%
Fiber 5g 20%
Sugar 7g 14%
Vitamin A 3813IU 76%
Vitamin C 76mg 84%
Calcium 130mg 13%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.