Why You’ll Love Steak and Shrimp Hibachi Bowls Recipe

I like this recipe because it brings that classic hibachi experience into my own kitchen without any complicated techniques. I enjoy how everything cooks quickly, how customizable the bowls are, and how each component shines on its own while still working beautifully together.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Hibachi Marinade and Proteins
2 tablespoons neutral oil
2 tablespoons unsalted butter
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
1 yellow onion, sliced
2 carrots, peeled and chopped
8 oz cremini mushrooms, sliced
1 zucchini, chopped
kosher salt
ground white pepper

Yum Yum Sauce
2/3 cup kewpie or 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 apple cider vinegar

For Serving
fried or steamed rice
3 scallions, sliced
Japanese BBQ sauce (optional)

Directions

I start by making the marinade. I whisk together the soy sauce, mirin, garlic, ginger, and sesame oil. I divide the marinade between two bowls or bags, adding the steak to one and the shrimp to the other. I toss to coat, season both with kosher salt and white pepper, and let them marinate for at least 1 hour.

While the proteins marinate, I make the yum yum sauce. I whisk together the mayonnaise, tomato paste, sriracha, garlic powder, onion powder, apple cider vinegar, mustard, and white pepper until smooth. I refrigerate it until ready to serve.

To cook, I heat a large wok or deep skillet over medium heat. I add the oil and cook the shrimp in a single layer for 2 to 3 minutes per side until cooked through, then transfer them to a plate.

In the same skillet, I cook the steak pieces for about 5 to 6 minutes, turning until browned on all sides, then remove them from the pan.

I melt the butter in the skillet and sauté the onions and mushrooms for a few minutes. I add the carrots, followed by the zucchini, seasoning with salt and white pepper. I cook until the vegetables are tender.

To serve, I divide the rice into bowls, top with steak, shrimp, and vegetables, then finish with yum yum sauce, sliced scallions, and optional Japanese BBQ sauce.

Servings and Timing

I usually make this recipe to serve 4 to 6 people. The prep time takes about 20 minutes, the cooking time is another 20 minutes, and the total time comes to roughly 40 minutes.

Variations

I sometimes swap sirloin for ribeye when I want extra richness. When I want more vegetables, I add broccoli or snap peas. I also enjoy serving this with cauliflower rice when I want a lighter option.

Storage/Reheating

I store leftovers in airtight containers in the refrigerator for up to 3 days. When reheating, I warm everything gently in a skillet or microwave, keeping the sauce separate so it stays creamy.

FAQs

Can I make this ahead of time?

I usually prep the marinade and sauce ahead, then cook everything fresh for best texture.

What cut of steak works best?

I like sirloin because it stays tender and cooks quickly.

Can I use frozen shrimp?

I use frozen shrimp as long as they’re fully thawed and patted dry.

Is the yum yum sauce spicy?

I find it mildly spicy, and I adjust the heat by changing the amount of sriracha.

Can I cook everything on a grill?

I can grill the steak and shrimp, then sauté the vegetables separately.

Do I need a wok?

I don’t need one, but a large skillet works just fine.

Can I skip the steak or shrimp?

I sometimes make it with just one protein and increase the vegetables.

What rice works best?

I like fried rice, but plain steamed rice works well too.

How do I keep the steak tender?

I avoid overcooking and let it rest briefly after cooking.

Can I double the recipe?

I double it easily, cooking the proteins in batches to avoid overcrowding.

Conclusion

I love these steak and shrimp hibachi bowls because they’re flavorful, filling, and fun to make at home. With tender proteins, buttery vegetables, and creamy sauce, this recipe gives me all the hibachi comfort I crave without leaving my kitchen.