Bring the sizzle of a Japanese steakhouse right into your kitchen! This bowl features tender steak bites, buttery hibachi shrimp, golden fried rice, and savory sautΓ©ed veggies β all seasoned just like your favorite hibachi grill spot. Rich, smoky, buttery, and unbelievably satisfying!
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For the Steak
1 lb sirloin or ribeye, cut into cubes
1 tbsp soy sauce
1 tbsp butter
1 tsp garlic powder
1 tsp sesame oil
Salt & pepper
For the Shrimp
Β½ lb large shrimp, peeled & deveined
1 tbsp butter
1 tbsp soy sauce
Β½ tsp paprika
Β½ tsp garlic powder
Squeeze of lemon (optional)
For the Hibachi Veggies
1 cup broccoli florets
1 zucchini, sliced
Β½ onion, sliced
1 tbsp butter
1 tbsp soy sauce
Β½ tsp garlic powder
Β½ tsp black pepper
For the Fried Rice
2 cups cooked rice (day-old preferred)
1 egg
1 tbsp butter
2 tbsp soy sauce
Β½ cup frozen peas & carrots
Β½ tsp garlic powder
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- Make the Hibachi Fried Rice
Heat butter in a skillet.
Add peas and carrots; sautΓ© 2 minutes.
Push veggies aside, scramble the egg.
Add rice, soy sauce, garlic powder, and mix.
Cook until slightly crisp and golden.
- Cook the Veggies
Heat butter in a large pan or wok.
Add onions, zucchini, and broccoli.
Add soy sauce, garlic powder, and pepper.
SautΓ© until tender and lightly browned.
- Cook the Shrimp
Melt butter in a pan.
Add shrimp, soy sauce, paprika, lemon, and garlic powder.
Cook 2β3 minutes per side until pink and golden.
- Cook the Steak
Heat a skillet to high heat.
Add steak cubes, butter, soy sauce, garlic powder, salt & pepper.
Sear until browned outside and juicy inside (about 3β5 minutes).
- Assemble the Hibachi Plate
Plate fried rice in the center, with veggies, shrimp, and steak arranged around it β hibachi-style!
Prep Time: 15 min
Cooking Time: 20 min
Total Time: 35 min
Calories: ~780 kcal per serving
Servings: 2 large hibachi plates