Description
Restaurant-style steak and shrimp hibachi bowls made at home with tender marinated sirloin, juicy shrimp, buttery sautéed vegetables, savory rice, and a creamy yum yum sauce.
Ingredients
2 tablespoons neutral oil
2 tablespoons unsalted butter
1½ lbs sirloin steak, cubed
1 lb raw shrimp (13–15 count), peeled and deveined
2½ 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, to taste
Ground white pepper, to taste
⅔ cup kewpie mayonnaise or regular mayonnaise
2 teaspoons tomato paste
1 teaspoon sriracha
1–2 teaspoons Chinese hot mustard (optional)
¼ teaspoon garlic powder
½ teaspoon onion powder
⅛ teaspoon white pepper
2 tablespoons apple cider vinegar
Fried or steamed rice, for serving
3 scallions, sliced
Japanese BBQ sauce, optional
Instructions
- Whisk together soy sauce, mirin, garlic, ginger, and sesame oil to make the marinade.
- Divide the marinade between two bowls or bags. Add steak to one and shrimp to the other. Season with salt and white pepper and marinate for at least 1 hour.
- Whisk together mayonnaise, tomato paste, sriracha, garlic powder, onion powder, apple cider vinegar, mustard, and white pepper until smooth. Refrigerate until ready to use.
- Heat a large wok or skillet over medium heat. Add oil and cook shrimp in a single layer for 2–3 minutes per side until cooked through. Remove and set aside.
- In the same skillet, cook the steak pieces for 5–6 minutes until browned on all sides. Remove from the pan.
- Add butter to the skillet and sauté onions and mushrooms for a few minutes.
- Add carrots and cook briefly, then add zucchini. Season with salt and white pepper and cook until tender.
- Divide rice into bowls and top with steak, shrimp, and vegetables.
- Finish with yum yum sauce, sliced scallions, and optional Japanese BBQ sauce.
Notes
Cook proteins in batches to avoid overcrowding.
Keep yum yum sauce separate until serving.
Adjust spice level by increasing or decreasing sriracha.
Cauliflower rice can be used for a lighter option.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Japanese-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 620
- Sugar: 6g
- Sodium: 820mg
- Fat: 38g
- Saturated Fat: 11g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 42g
- Cholesterol: 165mg
