These easy Hibachi Bowls are loaded with succulent shrimp, tender sirloin, fried rice, veggies, and creamy hibachi sauce. If you’re a Benihana fan, there’s no reason why you can’t make amazing hibachi from the comfort of your own home!
This recipe is perfect for a fun date night at home or weekly meal prep. It’s a balanced and flavorful dinner that always hits!
Table of Contents
Japanese Steakhouse Hibachi Bowls … at Home!
Heading to a place like Benihana or any Japanese hibachi-style steakhouse is a vibe. It’s basically dinner with a culinary show and the food is always incredible! If I could eat out at a hibachi restaurant every week, I totally would!
You know how much I love a bowl dinner, and this may just be my new favorite! We’re going for real surf and turf vibes with tender marinated sirloin steak and plump shrimp. The combination is absolute perfection!
The best part? You saute and shrimp and steak in the same pan and then finish the veggies in the same pan to pick up all the flavors. Layers of flavor and easy cleanup — so important for when you’re cooking on a busy weeknight.
What is Hibachi? The word “hibachi” refers to a high-heat cooking plate or Japanese-style grill made from cast iron. Foods like meats, vegetables, and seafood can be cooked on a Japanese grill. In America, the term “hibachi” has become a catchall phrase referring to Japanese cuisine cooked this way.
Tools I Recommend Using
What You’ll Need for the Marinated Steak and Shrimp
- Steak. I love using sirloin steak because it’s super flavorful and economical. You could also use ribeye steak.
- Shrimp. This is one of those recipes that’s best for busting out the big boy shrimps. The 13-15 size shrimp are my favorite! Whatever you choose, make sure they’re raw, peeled, and deveined.
- Soy sauce. The hibachi marinade base is soy sauce, but you could swap in coconut aminos or tamari to make this recipe gluten-free.
- Mirin. The Japanese cooking wine is a little bit sweet and adds a nice balance to the soy sauce.
- Garlic & Ginger. The backbone of the marinade! You can use ginger paste, or grate fresh ginger root.
- Sesame oil. I love the toasty roasty flavor that sesame oil adds to the marinade.
- Veggies. You can really serve any veggies in your hibachi bowls! I went with onion, carrot, mushroom, and zucchini to keep it close to what you’d get at a restaurant.
How to Make Hibachi Bowls at Home
Jenny’s Tip: For this recipe, I highly recommend using a wok or a large, deep skillet. The more surface area there is, the better.
- Marinate the steak and shrimp. Whisk together the marinade and pour it over the steak and shrimp, making sure both proteins are in separate containers and not mixed together. You can marinate both for as little as 1 hour or up to 8 hours.
- Cook the shrimp, then the steak. You’ll be working in the same wok or skillet, but it’s important that you cook the shrimp and steak separately since they have different cook times. (Shrimp cooks much quicker than steak.)
- Cook the veggies. The veggies are added in stages because they also have different cook times. The mushrooms and onions go in first, then the carrots, and finally the zucchini. We’re aiming for crisp-tender perfection here!
- Serve. I love serving my bowls over a bed of fried rice, but steamed rice is great too. Then, pile on the hibachi steak and shrimp, vegetables, and yum yum sauce (I’ve shared my homemade version in the recipe below). Japanese BBQ sauce is great drizzled over the proteins, too!
Customizing Your Bowls
My favorite part of making these easy hibachi bowls at home is how easy they are to customize with what you have on hand.
- Swap proteins. When I want to mix things up, I swap diced chicken breast or thighs in for the shrimp, steak, or both.
- Use different veggies. Sometimes I’ll use vegetables like red bell pepper, bok choy, sautéed cabbage, or even edamame. You can always use your favorites!
- Want to lighten up the recipe? Swap in some cauliflower rice for a low-carb dinner.
Jenny’s Tips and Tricks for Making These Bowls
Don’t skip the marinade time. For optimal flavor, I don’t recommend marinating the shrimp or steak for less than an hour. It really makes a huge difference in taste!
Don’t overcook your meats. Shrimp and sirloin can both get super rubbery when overcooked. For the shrimp, all you need is a couple of minutes per side, until the shrimp is pink all the way through. The sirloin should only be cooked for 5-6 minutes, tops.
Lean on store bought staples. When it’s a busy night, I always lean on store bought items to supplement dinner! Frozen steamed rice or fried rice reheated in a pan with garlic butter takes lots of effort out but leaves the flavor intact. You can buy store bought sauces like yum yum sauce and Japanese bbq sauce to make dinner even easier.
If you do give this recipe a try, be sure to let me know! Leave a comment with a star rating below. Be sure to subscribe to my weekly newsletter and never miss a new recipe! You can also snap a photo & tag @JENNYGOYCOCHEA on Instagram. I LOVE hearing about & seeing your SMF creations!
More Bowl Recipes to Try
- Harissa Chicken Bowls
- Chicken Spring Roll Bowls
- Teriyaki Chicken Bowls
- Soy-Glazed Salmon Rice Bowls
- Shrimp Burrito Bowls
- Chipotle Beef Burrito Bowls
This post contains affiliate links from which I receive a small commission at no additional cost to you. As an Amazon Associate, I earn from qualifying purchases. Affiliate links allow me to keep providing great recipes for free and I never recommend products that I don’t love and personally own.
Steak and Shrimp Hibachi Bowls Recipe
Ingredients
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 seasoned rice wine vinegar
For Serving
- fried or steamed rice
- 3 scallions, sliced
- Japanese BBQ sauce (optional)
Instructions
- Marinate the steak and shrimp. In a small mixing bowl, whisk together. the soy, mirin, garlic, ginger, and sesame oil. Place the shrimp and steak in two separate bowls or ziplock bags. Divide the marinade evenly between the steak and shrimp and toss well to coat. Season each with kosher salt and white pepper. Marinate for at least 1 hour, up to 8 hours.
- Make the yum yum sauce. The sauce gets better as it sits! In a small bowl, whisk together the mayo, tomato paste, sriracha, garlic powder, onion powder, rice vinegar, mustard, white pepper, and honey. Season to taste with salt and store in the fridge until you're ready to serve.
- Cook the shrimp. Heat a large wok or nonstick deep skillet over medium heat for 5 minutes. Add the oil and once the oil is hot, add the shrimp in a single layer in the pan. Cook for 2-3 minutes per side, until lightly browned and cooked through. Transfer to a plate.
- Cook the steak. Add the steak pieces to the same skillet that you cooked the shrimp in. Cook for a total of 5-6 minutes, until the steak pieces are browned on all sides. Transfer the steak to a plate.
- Saute the veggies. Melt the butter in the skillet and add the onions and mushrooms. Saute for 3-4 minutes, tossing the veggies with the butter. Add the carrots and cook for 2-3 minutes before adding the zucchini. Season everything with salt and pepper, reduce the heat slightly and cook until the veggies are tender.
- Serve. Divide the steak and shrimp into bowls and serve with fried or steamed rice, the sautéed veggies, and top with the yum yum sauce and scallions. Drizzle the meat with Japanese BBQ sauce, if desired.
Notes
Nutrition
You might also like...
-
30 Minute Meals Chicken Vermicelli Bowls
-
30 Minute Meals Asian Chopped Chicken Salad
-
Grilling Banh Mi Hot Dogs
Rate & Review This Recipe
No comments yet — be the first to rate and review!