Enjoy the delectable taste of hibachi cooking with this Benihana copycat hibachi steak and shrimp recipe. This dish features succulent shrimp and a perfectly grilled medium-rare New York strip steak perfect for a weeknight feast. Paired with traditional hibachi-style vegetables and mouth-watering dipping sauces, you can recreate the hibachi experience at home.
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Instructions
Hibachi Cooking Oil
Combine ingredients in a jar or squeeze bottle that you can seal with a lid to shake up the contents, and for storing any unused portion ( if desired ).
Shake container before using to cook hibachi style foods, such as this hibachi steak and shrimp, noodles, rice, vegetables, chicken, or seafood.
Hibachi Steak
Bring a large skillet or griddle to medium high heat, or bring electric griddle to 360ºF ( 182ºC ).
Add your hibachi cooking oil to the heated skillet. The oil should be shimmering when fully heated.
Cut steak into bite-size cubes and place into your heated skillet with lemon juice. *It is up to your personal preferences if you want to cut the steak(s) into bite size chunks prior to or after cooking. If you want to cook your strip steak or sirloin as a whole, cook for about 4 minutes on the first side then flip and cook an additional 4 minutes on the second side for medium rare. Remove from heat and allow to rest for 4 minutes before cutting into cubes.
Cook steak until seared on all sides and done to taste, about 4 minutes. Season with salt and pepper, if desired.
Bring a large skillet or griddle to medium high heat, or bring electric griddle to 360ºF ( 182ºC ).
Add your hibachi cooking oil to the heated skillet. Add shrimp, sprinkle with salt, and cook for 2 - 3 minutes on each side. The shrimp should be opaque in appearance when done.
Remove shrimp and cut into bite-size pieces. Sprinkle with parsley and lemon juice.
I recommend using raw shrimp for this recipe, although you can use cooked shrimp. If you choose to use cooked shrimp, the searing time will be less.
If you don't have any sesame oil at home, you can use a neutral oil like olive oil, avocado oil, or vegetable oil.
You can use a wok or a cast iron pan for this recipe if you don't have an electric skillet. Work in batches and never overcrowd your pan for the best results.