Name: Homemade Hibachi on Blackstone Steak and Shrimp Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Japanese
Ingredients: 1 pound steak (NY Strip, Sirloin, or Flank), trimmed and cut into strips or chunks, patted dry; 1 pound shrimp, deveined, peeled, tail removed, rinsed and patted dry; 1 tablespoon sesame oil (regular or toasted); 2 tablespoons butter, divided; ½ cup yum yum sauce (store-bought or homemade); 2 tablespoons soy sauce, divided (or alternative: Tamari, Coconut Aminos, Liquid Aminos); 2 teaspoons garlic powder (or 2 cloves minced garlic); 1 teaspoon kosher salt; 1 teaspoon black pepper; 1-2 cups broccoli florets; 1 package mushrooms, sliced or quartered (button, shiitake, or Baby Bellas); 1 large red bell pepper, sliced thin; 1½ large onion, sliced thin (sweet or yellow); 3 medium zucchini, sliced into rounds then halved; 3-4 green onions, whites and greens separated and chopped; 1 tablespoon sesame oil (toasted or regular); 1 tablespoon butter (or vegetable oil as substitution); 3-4 cloves garlic, minced; 2 tablespoons soy sauce (or Tamari, Coconut Aminos, Liquid Aminos); Sesame seeds and green onion tops for garnish; 3 cups cooked white rice (Basmati or Jasmine), preferably day-old and cold; 1 tablespoon toasted sesame oil; 1-2 tablespoons avocado oil or similar high heat vegetable oil; ½ large yellow onion, diced; 2 green onions, diced (whites and greens separated); 2 cloves garlic, minced or pressed; 1 cup peas and carrots (frozen or fresh); 1-3 large eggs, beaten; 2 teaspoons oyster sauce (or fish sauce, or omit); 2 tablespoons garlic butter (recipe below)

Jump to Recipe· 4.3 from 82 reviews

If you have ever craved the magic of hibachi grills sizzling away at your favorite Japanese steakhouse, let me introduce you to the ultimate at-home experience with this Homemade Hibachi on Blackstone Steak and Shrimp Recipe. Juicy steak and perfectly cooked shrimp meet tender-crisp vegetables and fragrant fried rice, all cooked on a Blackstone griddle to capture that authentic smoky flavor and delightful char. It’s a feast for the senses and a dinner party showstopper that’s surprisingly simple to pull off. Whether you’re a hibachi veteran or new to this style of cooking, this recipe will have you feeling like a pro in no time, delivering mouthwatering flavors that’ll keep everyone asking for seconds.

Ingredients You’ll Need

The image shows two clear glass bowls on a white marbled surface, one bowl with raw shrimp coated in light spices, showing pale grey and beige tones, and another bowl with cubed raw meat pieces covered in reddish spices. Around the bowls, there are small white bowls: one containing a yellow liquid, another holding a creamy orange sauce, and a tiny white bowl with some pale powder and a spoon inside. There are some green chopped spring onions scattered near the bottom right, next to some whole green onions. A light beige cloth is spread on the left side. photo taken with an iphone --ar 4:5 --v 7

Each ingredient here plays a vital role, whether it’s providing juicy texture, fresh color, or bold flavor. With this simple yet essential lineup, you’ll bring your Homemade Hibachi on Blackstone Steak and Shrimp Recipe to life with ease.

1 pound steak (NY Strip, Sirloin, or Flank): Choose a tender cut, trimmed and cut into strips to ensure quick, even cooking and juicy bites.

1 pound shrimp, peeled and deveined: Fresh or thawed, they add sweetness and a flaky texture that pairs perfectly with steak.
1 tablespoon sesame oil: Whether regular or toasted, it infuses that signature nutty flavor throughout your dish.
2 tablespoons butter: Used for richness and that irresistible buttery finish.

½ cup yum yum sauce: Store-bought or homemade, this creamy, tangy sauce brings the perfect finishing touch.
2 tablespoons soy sauce: Provides deep umami, and works beautifully as a marinade and seasoning.
2 teaspoons garlic powder: Or swap in fresh minced garlic for a brighter punch.

1 teaspoon kosher salt and 1 teaspoon black pepper: Essential for seasoning the steak and shrimp to perfection.
Hibachi vegetables (broccoli, mushrooms, red bell pepper, onion, zucchini, green onions): A colorful medley that adds freshness, crunch, and lovely vibrant hues.
3 cups cooked white rice (day-old preferred): The base for that iconic hibachi fried rice, essential for a flavorful and fluffy texture.

Eggs, peas, carrots, oyster sauce, garlic butter, and other aromatics: These elevate the fried rice with layers of flavor and a wonderful mouthfeel.

How to Make Homemade Hibachi on Blackstone Steak and Shrimp Recipe

Step 1: Prep Like a Pro

Before you fire up your Blackstone, get organized by slicing, dicing, and measuring every ingredient. This mise en place step makes cooking a breeze and ensures you can give each component the attention it deserves. Trust me, once you start cooking hibachi style, you want everything right at your fingertips.

Step 2: Marinate the Steak and Shrimp

Mix garlic powder, salt, and pepper, then divide the blend between your steak and shrimp bowls. Add soy sauce and toss to coat. A quick 10 to 20-minute marinade helps infuse the flavors while you prepare your veggies and rice, setting the stage for that savory, well-seasoned taste we all love.

Step 3: Cook the Hibachi Vegetables

Heat your Blackstone to a sizzling 400 degrees Fahrenheit and get your oils ready. Start sautéing garlic and the onion whites, then introduce broccoli. After a few minutes, toss in the rest of your colorful veggies—mushrooms, red peppers, zucchini—and cook till everything is tender-crisp. A dash of butter and soy sauce finishes this off wonderfully, giving you vibrant veggies that contrast beautifully with your proteins.

Step 4: Sear the Steak and Shrimp

With the grill still piping hot, spread your oils and place the steak in a single layer. Let it sear 4–5 minutes per side for a gorgeous crust. When the steak nears perfection, add the shrimp alongside for the last couple minutes. Toss and cook shrimp until pink and opaque. Finish by melting butter on top, then cover and keep warm while you prepare the fried rice.

Step 5: Whip Up the Hibachi Fried Rice

This is where the magic really happens. Using day-old rice, heated sesame oil, and veggies, you stir-fry everything on high heat until beautifully golden and crispy in spots. Add your scrambled eggs and garlic butter for richness, finishing with a touch of oyster and soy sauce. Sprinkle with green onions, sesame seeds, and a drizzle of yum yum sauce, if you like, for the full hibachi experience.

How to Serve Homemade Hibachi on Blackstone Steak and Shrimp Recipe

A white oval plate with three main sections: the top right contains golden-brown cooked shrimp mixed with dark brown beef pieces, all garnished with small green onion slices and sesame seeds; the middle section has green broccoli florets, yellow and light green zucchini slices, and red pepper strips, all cooked and mixed together; the bottom left section holds light brown fried rice with small colorful pieces of carrots, peas, and scrambled egg. The plate is placed on a white marbled surface, next to a striped cloth on the left, a small white bowl of light orange sauce above, a wooden board with white sesame seeds scattered on it, and two wooden utensils with gold handles lying on the right. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

To make this dish pop with color and flavor, sprinkle toasted sesame seeds and the green parts of your scallions right before serving. If you’re a yum yum sauce fan like me, a drizzle over everything ties it together with creamy, tangy goodness that makes each bite addictive.

Side Dishes

This dish is so hearty and satisfying, but you can serve it alongside a light Asian-inspired cucumber salad or a simple miso soup for a complete meal. Pick something fresh or chilled to balance the warm, savory richness of the steak, shrimp, and fried rice.

Creative Ways to Present

Want to wow your guests? Serve your Homemade Hibachi on Blackstone Steak and Shrimp Recipe straight off the griddle on a sizzling hot plate. Or keep everything beautifully separated on a large platter so everyone can dig in and build their perfect bite. For a fun twist, wrap some steak, shrimp, and veggies inside butter lettuce leaves for hibachi lettuce wraps—fresh and delicious.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftovers—which might happen if you don’t eat it all right away!—store cooled portions in airtight containers and keep them in the fridge for up to four days. The flavors deepen overnight, making for tasty next-day meals.

Freezing

This recipe freezes well. Place fully cooled steak, shrimp, veggies, and fried rice in freezer-safe containers or zip bags and freeze for up to 3–4 months. When you’re ready to enjoy, thaw in the fridge overnight to maintain texture and flavor.

Reheating

Heat leftover hibachi perfectly by stir-frying it quickly in a hot skillet or on your griddle with a touch of oil. Alternatively, microwave leftovers covered to preserve moisture, stirring halfway through, until hot all the way through. If you froze your leftovers, thaw in the fridge overnight first for best results.

FAQs

Can I use other proteins besides steak and shrimp?

Absolutely! Chicken is a fantastic substitute that works perfectly with the marinade and vegetables. Feel free to swap all or part of your proteins for chicken to keep things interesting.

Do I need a Blackstone griddle for this recipe?

While the Blackstone flat-top grill is ideal for that authentic hibachi flair, you can definitely use a cast iron skillet, wok, or regular grill with a cast iron griddle. Just aim for high, even heat to get that signature sear.

How important is day-old rice for the fried rice?

Day-old rice is key because it’s drier and holds its shape better when stir-fried, preventing mushiness. If you’re pressed for time, spread freshly cooked rice on a baking sheet to cool and dry before cooking.

Is this recipe gluten-free?

The ingredients themselves are naturally gluten-free, but watch out for soy sauce and other condiments that often contain gluten. Opt for Tamari, coconut aminos, or other gluten-free alternatives to keep it safe.

Can I make the yum yum sauce from scratch?

Yes! Homemade yum yum sauce is simple and so delicious—it’s a creamy blend of mayo, rice vinegar, sugar, butter, ketchup, garlic powder, and smoked paprika. Making it yourself lets you control flavor and thickness perfectly.

Final Thoughts

There’s nothing quite like the joy of sizzling up your own homemade hibachi, and this Homemade Hibachi on Blackstone Steak and Shrimp Recipe brings restaurant-quality magic right into your kitchen or backyard. The blend of flavors, textures, and that irresistible grilled aroma make it a dinner that everyone will applaud. I can’t wait for you to try it—you might just discover a new family favorite that makes you smile every time you cook it!