Description
This flavorful Steak and Shrimp Hibachi Bowls recipe combines tender marinated sirloin steak and succulent shrimp with sautéed vegetables served over rice. Enhanced with a tangy homemade yum yum sauce and optional Japanese BBQ sauce, this dish offers a delightful, hearty meal perfect for any occasion.
Ingredients
Marinade and Protein
- 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
- 1 teaspoon honey
- 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 shrimp and steak into two separate bowls or ziplock bags. Divide the marinade evenly between them and toss to coat well. Season each with kosher salt and ground white pepper. Refrigerate and let marinate for at least 1 hour, up to 8 hours for best flavor.
- Make the yum yum sauce: In a small bowl, whisk together mayonnaise, tomato paste, sriracha, garlic powder, onion powder, rice vinegar, Chinese hot mustard (if using), white pepper, honey, and a pinch of salt. Adjust seasoning to taste. Cover and refrigerate until ready to serve; the sauce improves as it sits.
- Cook the shrimp: Heat a large wok or nonstick deep skillet over medium heat for about 5 minutes. Add the neutral oil and once hot, add shrimp in a single layer. Cook shrimp for 2-3 minutes per side until lightly browned and fully cooked. Remove shrimp from the skillet and transfer to a plate.
- Cook the steak: Using the same skillet, add marinated steak pieces. Cook for 5-6 minutes, turning occasionally, until browned on all sides and cooked to preferred doneness. Transfer steak to a plate.
- Sauté the vegetables: Melt unsalted butter in the skillet. Add sliced onions and mushrooms, cooking for 3-4 minutes while tossing to coat evenly. Add chopped carrots and cook for another 2-3 minutes. Then add chopped zucchini. Season vegetables with salt and pepper, reduce heat slightly, and continue cooking until all vegetables are tender but still crisp.
- Serve the hibachi bowls: Divide fried or steamed rice evenly into 4 bowls. Top with cooked steak and shrimp, and then the sautéed vegetables. Drizzle each bowl with yum yum sauce and garnish with sliced scallions. Optionally, add a drizzle of Japanese BBQ sauce over the meat for extra flavor. Serve immediately and enjoy!
Notes
- Marinating protein for several hours enhances flavor and tenderness.
- Yum yum sauce tastes even better after refrigerating for a few hours or overnight.
- Use neutral oil like vegetable or canola to avoid overpowering flavors when cooking shrimp and steak.
- Adjust heat of the yum yum sauce by varying sriracha and hot mustard quantities.
- Leftover steak and shrimp can be stored separately and reheated gently to avoid overcooking.
- For gluten-free option, substitute soy sauce with tamari.
