Ingredients
Proteins: 4 oz sirloin steak (cubed) and 6–8 shrimp (peeled and deveined).
Vegetables:
Broccoli florets, sliced carrots, and chopped zucchini.
Flavorings:
1 tbsp soy sauce, 1 tsp sesame oil, and 1 tsp minced garlic.
Sides:
Cooked white rice (preferably day-old), butter (optional), and Yum Yum sauce for dipping.
Instructions
1. Hibachi VegetablesHeat a large skillet or griddle over medium-high heat with a little oil and a knob of butter.
Add the carrots first as they take longer to soften.After 2 minutes, add the broccoli and zucchini.
Season with a splash of soy sauce and a pinch of pepper. Sauté until tender-crisp, then remove and set aside.
2. Hibachi Fried RiceIn the same pan, add sesame oil and the cooked rice.Spread the rice out and let it “fry” for a minute before stirring.Add a splash of soy sauce and a small amount of butter. Toss until evenly coated and toasted.
Tip:
Use a bowl to mold the rice into the dome shape seen in your photo.3. The Steak and Shrimp
Steak:
Increase heat to high. Pat the steak cubes dry and place them in the pan with half the garlic. Let them sear undisturbed for 2 minutes to get those dark grill marks shown in the image. Flip and cook to your preferred doneness.
Shrimp:
Add the shrimp and the remaining garlic to the other side of the pan. Cook for 1–2 minutes per side until pink and opaque.
4. Yum Yum Sauce (The Orange Dipping Sauce)To recreate the sauce in the small bowl, whisk together:
1/2 cup Mayonnaise1 tbsp Melted butter1 tsp Tomato paste or Ketchup1/2 tsp Sugar1/2 tsp Garlic powder & a dash of Paprika
