Instructions
- Prepare the Rice: Rinse the jasmine rice thoroughly under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice and 4 cups of water. Add a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until all water is absorbed. Remove from heat and let stand, covered, for 10 minutes before fluffing with a fork.
- Marinate the Proteins: While the rice cooks, pat the steak cubes dry with paper towels. In a medium bowl, toss the steak with 1 tablespoon soy sauce, 1/2 tablespoon sesame oil, 1/2 teaspoon garlic powder, and 1/4 teaspoon black pepper. In a separate bowl, toss the shrimp with the remaining 1 tablespoon soy sauce, 1/2 tablespoon sesame oil, 1/2 teaspoon garlic powder, and 1/4 teaspoon black pepper. Let both marinate for at least 15 minutes at room temperature, or up to 30 minutes.
- Make the Yum Yum Sauce: In a small bowl, whisk together all Yum Yum Sauce ingredients (mayonnaise, water, tomato paste, rice vinegar, granulated sugar, paprika, garlic powder, and cayenne pepper if using) until smooth and well combined. Taste and adjust seasonings as needed. Cover and refrigerate until serving.
- Cook the Vegetables: Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet or wok over medium-high heat until the butter is melted and shimmering. Add the broccoli florets, carrot slices, and red bell pepper strips. Stir-fry for 3-4 minutes until slightly tender-crisp. Add 2 cloves of minced garlic and the mushroom slices and zucchini half-moons. Continue to stir-fry for another 3-5 minutes, until all vegetables are tender-crisp and lightly browned. Season lightly with salt. Remove vegetables from the skillet and set aside on a plate.
- Sear the Steak: Return the skillet to high heat. Add 1 tablespoon olive oil. Once hot, add the marinated steak cubes in a single layer, being careful not to overcrowd the pan (you may need to do this in batches). Sear for 2-3 minutes per side for medium-rare, or longer for desired doneness, creating a nice crust. Add 1 tablespoon butter and 1 clove of minced garlic during the last minute of cooking, basting the steak with the melted butter. Remove steak from the skillet and set aside with the vegetables.
- Cook the Shrimp: Reduce heat to medium-high. Add the remaining 1 tablespoon butter and 1 clove of minced garlic to the skillet. Once the butter is melted and fragrant, add the marinated shrimp in a single layer. Cook for 1-2 minutes per side, until pink and opaque. Be careful not to overcook.
- Combine and Serve: Return the cooked steak and vegetables to the skillet with the shrimp. Toss everything gently to combine and heat through for about 1 minute.
- Plate the Dish: Serve the Hibachi Steak & Shrimp Supreme immediately with the fluffy jasmine rice. Garnish with fresh chopped parsley or chives. Drizzle generously with the homemade Yum Yum Sauce or serve it on the side for dipping.
Cooking Tips and Variations
Achieving restaurant-quality hibachi at home hinges on a few key techniques. First, always ensure your skillet or wok is screaming hot before adding any ingredients. This high heat is crucial for developing that beautiful sear on your steak and shrimp and for stir-frying vegetables quickly to retain their crisp-tender texture. Don’t overcrowd the pan; if you have too much food, the temperature will drop, and your ingredients will steam instead of sear. Cook in batches if necessary, removing cooked items to a plate and keeping them warm while you finish the rest.
For the steak, patting it very dry before marinating helps achieve a better crust. When searing, resist the urge to move the steak cubes too soon; let them develop a deep brown crust on one side before flipping. For shrimp, timing is everything. They cook very quickly, turning pink and opaque in just a couple of minutes per side. Overcooked shrimp become rubbery, so watch them closely! Vary the protein by adding chicken breast or scallops for a different “supreme” combination. You can also experiment with different vegetables like snow peas, bok choy, or thinly sliced cabbage. For an extra flavor boost, try adding a splash of mirin or a pinch of sugar to your vegetable stir-fry at the end. If you don’t have time for homemade Yum Yum sauce, a good quality store-bought Japanese mayo can be a decent substitute when mixed with a little water and paprika.
Storage and Reheating
Leftover Hibachi Steak & Shrimp Supreme can be a delicious and convenient meal for the next day. To store, allow the dish to cool completely to room temperature, then transfer it to an airtight container. It can be safely stored in the refrigerator for up to 3 days. We recommend storing the rice separately from the steak, shrimp, and vegetables if possible, as this helps maintain the texture of each component.
When reheating, the key is to do so gently to prevent the proteins from becoming tough and the vegetables from becoming mushy. For best results, reheat individual portions in a skillet or wok over medium heat. Add a tiny splash of water or broth to create some steam and prevent drying out. Stir occasionally until heated through, about 5-7 minutes. You can also microwave leftovers, but be aware that the steak and shrimp may lose some tenderness. If microwaving, heat in short intervals (30-60 seconds) and stir in between until warm. Avoid overheating, which can compromise the texture and flavor.
Frequently Asked Questions
Can I prepare parts of this meal in advance?
Absolutely! The Yum Yum sauce can be made up to 3 days ahead and stored in the refrigerator. You can also chop all your vegetables in advance and store them in airtight containers in the fridge. The steak and shrimp can be marinated a few hours before cooking. Cooking the rice ahead of time is also an option, as slightly day-old rice can sometimes stir-fry even better.
What if I don’t have a wok? Can I still make this dish?
Yes, a large, heavy-bottomed skillet, such as a cast-iron pan or a large non-stick skillet, will work perfectly fine. The key is to use a pan that can get very hot and retain heat well. If your skillet isn’t large enough to cook everything in a single layer, simply cook your proteins and vegetables in batches to avoid overcrowding and ensure proper searing.
How can I make this dish spicier?
There are several ways to add more heat! You can increase the amount of cayenne pepper in your Yum Yum sauce, or add a pinch of red pepper flakes to your steak and shrimp marinade. When cooking the vegetables, you could also add a finely minced fresh jalapeño or serrano pepper along with the garlic for a more intense spice. A drizzle of sriracha or other chili oil at the end is also a great option.