Print

Homemade Hibachi on Blackstone Steak and Shrimp Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 82 reviews

This Homemade Hibachi on Blackstone Steak and Shrimp recipe is a flavorful and interactive way to enjoy a classic Japanese grill experience at home. Featuring marinated steak and shrimp cooked alongside crisp-tender vegetables and savory fried rice, this dish combines bold seasonings, buttery umami goodness, and vibrant veggies for a restaurant-style meal on your flat-top grill or stovetop.

Ingredients

Steak & Shrimp 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

Hibachi Vegetables

  • 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

Hibachi Fried Rice

  • 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)
  • Black pepper to taste
  • Sesame seeds, green onion tops, and yum yum sauce for garnish

Garlic Butter (Optional)

  • ½ cup softened butter
  • 3 teaspoons light soy sauce
  • 3 cloves garlic, grated or pressed

Yum Yum Sauce (Optional)

  • ½ cup mayonnaise
  • ½ tablespoon rice vinegar
  • ½ tablespoon sugar
  • ½ tablespoon melted butter
  • 2 teaspoons ketchup
  • ½ teaspoon garlic powder
  • ½ teaspoon smoked paprika
  • Pinch kosher salt and black pepper
  • 1-2 tablespoons heavy cream or water to thin (optional)

Instructions

  1. Prep Ingredients: Slice, dice, chop, and measure all ingredients before you start. Arrange them on a baking pan so you can easily take everything to your grill or stove.
  2. Make Yum Yum Sauce (Optional): Stir all yum yum sauce ingredients in a small bowl. Add water a teaspoon at a time to reach a drizzle-able consistency. Refrigerate until ready to use.
  3. Marinate Steak and Shrimp: In a small bowl, mix garlic powder, onion powder, salt, and pepper. Sprinkle half the seasoning mix over steak pieces and the other half over shrimp in separate bowls. Add 1 tablespoon soy sauce to each, toss gently to combine, and let marinate for 10-20 minutes while preparing vegetables and fried rice.
  4. Prepare Hibachi Vegetables: Preheat your Blackstone or flat-top grill to about 400°F (200°C). Coat the cooking surface lightly with oil. Sauté minced garlic for 1 minute, then add onions and white parts of green onions plus broccoli. Stir fry for 3-4 minutes until tender. Add mushrooms, bell pepper, zucchini, and continue stirring for another 3-4 minutes until vegetables are crisp-tender. Add butter, salt, pepper, and soy sauce; stir well. Remove vegetables to a plate and cover or keep warm on the grill.
  5. Cook Steak and Shrimp: Drizzle sesame and vegetable oil on the grill and spread. Place steak in a single layer, cooking 4-5 minutes per side until desired doneness. Add shrimp alongside for last 2 minutes, tossing until opaque and cooked through. Combine steak and shrimp, top with 1 tablespoon butter, melt, then remove from grill and cover with foil to rest.
  6. Make Garlic Butter (Optional): Combine softened butter, garlic, and soy sauce until blended. Set aside.
  7. Prepare Hibachi Fried Rice: Heat grill to 400°F (or preheat large skillet/wok on medium-high heat about 5 minutes). Sauté diced onion, garlic, peas, carrots, and white parts of green onions until golden (3-4 minutes). Add cold rice and stir-fry until crisp and hot. Add oyster sauce and soy sauce, mixing thoroughly. Push rice aside, scramble eggs in empty space, then mix eggs into rice. Stir in garlic butter, season with salt and pepper. Remove and cover until ready to serve.
  8. Serve: Plate steak and shrimp alongside hibachi vegetables and fried rice. Garnish with sesame seeds, green onion tops, and drizzle with yum yum sauce if desired. Enjoy hot!
  9. Storage & Reheating: Refrigerate leftovers in airtight containers for up to 4 days or freeze tightly sealed for 3-4 months. Reheat in oiled skillet or microwave. For frozen, thaw overnight before reheating.

Notes

  • Garlic Butter: Mix ½ cup softened butter with 3 teaspoons light soy sauce and 3 cloves grated garlic for extra flavor.
  • Yum Yum Sauce: Homemade sauce adds authentic flavor; refrigerate and thin with cream or water if needed.
  • Frozen Shrimp: Thaw under cold water and pat dry before using.
  • No Flat-Top Grill: Use a cast iron skillet, griddle, or wok on stovetop over medium-high heat as an alternative.
  • Storage: Store leftovers in airtight containers in fridge for up to 4 days or freeze up to 3-4 months. Reheat on skillet or microwave.
  • Variations: Substitute chicken for steak/shrimp; swap veggies as preferred; make dairy-free with oil instead of butter; use gluten-free soy alternatives to keep gluten-free.
  • Low-Carb Option: Replace fried rice with cauliflower rice.

Find it online: https://deliciousyum.com/homemade-hibachi-on-blackstone-steak-and-shrimp-recipe/