If you love your hibachi steak dinners then you’re gonna love this Surf and Turf Hibachi recipe. Made with hibachi shrimp and day-old leftover white rice, it’s Asian comfort food at its best.
There’s something irresistible about the hibachi combo of steak, shrimp, and rice infused with all those umami ginger, soy sauce, and garlic flavors.
If your taste buds can’t wait for the intense flavor fest, skip right to the recipe card!
Table of Contents
Why You’ll Love YOUR Surf and Turf Hibachi Entrees
Who doesn’t love going to a Japanese steakhouse for some hibachi? It’s a show and a feast all in one! Steak and shrimp hibachi made on your backyard grill may not be as theatrical. However, taste-wise, if you know me, you know it’s going to be one freakin’ delicious main course.
The sizzling show in your own home happens on your large cast iron griddle or an open-fire skillet. If you have a large enough cast iron skillet, you can cook the steak and shrimp at the same time.
You’ll also love how quickly this easy recipe comes together. You can have it prepped and ready to serve in about 45 minutes.
If you love all things Surf & Turf, check out these other OTFC recipes: Surf and Turf Sandwich, Surf and Turf Smashburger Tacos, Surf and Turf Pinwheels, and Surf and Turf Jalapeño Poppers.
Surf & Turf Hibachi Ingredients
- Hibachi Steak – Cubed filet mignon gets seasoned with my Bourbon Prime, soy sauce, garlic, butter, and ginger paste for the steak bites.
- Hibachi Surf – Fresh shrimp, deveined and de-tailed, are flavored with Big Bad BBQ Ale, more soy sauce, garlic, butter, and ginger paste.
- Hibachi Rice – Cooked white sushi rice, a day old, is ideal for our Japanese hibachi meal. Deliciously tossed with fresh eggs, soy sauce, the white part of the scallions, minced garlic, and sesame oil. For the neutral stir fry oil, canola works or high-smoke point avocado oil. Olive oil is not recommended since canola and avocado oil have higher smoke points.
- Garnish – Japanese hot sauce or sriracha, yum yum sauce, and some green chopped scallions finish off our hibachi dinners. And, don’t forget the sprinkle of toasted sesame seeds. You may also want to try some Japanese BBQ sauces for another flavor twist!
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Food Safety Tip: Handling Day-Old Cooked Rice
Since this recipe calls for day-old cooked rice for the best results, let’s make sure the rice is handled properly. Always cool off rice quickly and store it in an airtight container in the fridge within two hours of cooking.
Never leave rice at room temperature for extended periods — starchy rice granules attract bacteria! And remember, only reheat rice once.
How to Make Surf and Turf Hibachi
Let’s fire up that skillet on medium-high heat, aiming for around 350° degrees F.
Steak Bites
Toss in your steak and let it sizzle for a good 1-2 minutes on each side until you’ve got that perfect crust. Now, slice it into cubes, and jazz it up with a drizzle of soy sauce, a sprinkle of seasoning, a dollop of butter, plus some minced garlic and ginger paste.
Cook it until it hits 120° degrees F, then pull it off and keep it cozy.
Sizzling Shrimp
Next up, shrimp. Toss them on the plancha and add Big Bad BBQ Ale Seasoning. Then it’s 1-2 minutes on each side until they rock a beautiful crust. Now, dazzle them with the same soy sauce, seasoning, butter, garlic, and ginger paste treatment. Cook until they’re rocking a nice “C” shape, pull them off, and keep them warm.
Eggs & Rice
Time for the farm-fresh eggs! A splash of oil in the skillet, crack those eggs, give them a good stir, and cook until they’re perfectly fluffy. Pull them off and keep them warm.
Add a bit more oil to the medium heat skillet, toss in minced garlic and the white part of the scallions, and let them brown for 3-4 minutes. Introduce the white rice and stir until it’s all combined stir fry style, for another 2-3 minutes.
Drizzle in some soy sauce and sesame oil, and then throw in the cooked eggs. Give everything a good stir and continue to cook until your desired level of fried-ness.
Assembly
Now, for the grand finale, top that flavorful fried rice with your sliced steak and shrimp. Garnish with the green part of the scallions, a dash of Japanese hot sauce or sriracha, and a generous drizzle of yum yum sauce.
Plate it all up, sprinkle on some toasted sesame seeds, and dive into the deliciousness!
What to Serve with Surf and Turf Hibachi
To round out this epic meal, I have some more Japanese-inspired ideas. Miso clear soup as an appetizer along with a house salad made with iceberg lettuce and ginger carrot salad dressing. For other toppings, feel free to add some fresh bean sprouts. For dessert, consider serving green tea ice cream.
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Leftovers and Reheating
If you have any leftover steak or shrimp, keep them separate. Wrap them in aluminum foil and store them in airtight containers. The steak can be kept cool for 3-4 days, while the shrimp should be consumed within 2 days. It’s not recommended to reheat cooked rice twice, so make sure to eat it all up on the day it’s cooked.
As for what to do with the leftovers, why not cook up another batch of sticky rice and make a surf and turf hibachi burrito?
FAQs
While filet mignon is the classic hibachi steak, New York Strips could also be a great option. If you want to skip steak altogether, serve with cubed chicken breast.
Of course! While not as traditional, brown rice will give the hibachi meal a nuttier flavor. If you do go that route, make sure to source some short-grain brown rice. It’s stickier like sushi rice. Cauliflower rice is another idea if you want a low-carb version of the recipe.
Yes, you can substitute teriyaki sauce for yum-yum sauce, but keep in mind that the flavors are different. Yum yum sauce is typically a creamy and mildly tangy condiment, while teriyaki sauce has a savory and sweet profile with soy sauce, sugar, and mirin.
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Surf and Turf Hibachi
Ingredients
Steak:
- 2-3 Filet cubed
- 2 tbsp Bourbon Prime
- 2 tbsp Soy Sauce
- 1.5 tbsp Minced Garlic
- 1.5 tbsp Unsalted Butter
- 1 tbsp Ginger Paste
Shrimp:
- 1 lbs Shrimp de-tailed
- 2 tbsp Big Bad BBQ Ale
- 2 tbsp Soy Sauce
- 1.5 tbsp Minced Garlic
- 1.5 tbsp Unsalted Butter
- 1 tbsp Ginger Paste
Fried Rice:
- 3 cups Cooked White Rice day old
- 2-3 Fresh Eggs
- 3 tbsp Soy Sauce
- 2 tbsp Chopped Scallions White Part
- 2 tbsp Minced Garlic
- 1 tsp Sesame Oil
- Neutral Oil as needed
Garnish
- Sriarcha Sauce or Japanese Hot Sauce
- Yum Yum Sauce
- Chopped Scallions Green Part
- Sesame Seeds toasted
Instructions
- Preheat a large skillet over a medium high heat fire (about 350 degrees F).
- Add your steak to the skillet and cook for 1-2 minutes on each side until you get a nice crust.
- Slice into cubes and top with soy sauce, seasoning, butter, minced garlic and ginger paste. Continue cooking until 120 degrees F, pull off and keep warm.
- Add your shrimp to the skillet and cook for 1-2 minutes on each side until you get a nice crust. Finally, top with soy sauce, seasoning, butter, minced garlic and ginger paste. Cook until a nice “C” shape, pull off and keep warm.
- Add some oil to the skillet and add your cracked eggs. Stir and cook until nice and fluffy, then pull off and keep warm.
- Add more oil then add minced garlic and white part of scallions to brown for 3-4 minutes.
- Add white rice and stir until well incorporated. Add soy sauce, sesame oil and cooked eggs. Stir until well incorporated.
- Add your sliced steak and shrimp to the top of the fried rice. Garnish with the green part of the scallions, sriracha and yum yum sauce. Serve and enjoy!
