Home Uncategorized Steak and Shrimp Hibachi

Steak and Shrimp Hibachi

by Emy


1 lb Shrimp, raw

1 pound of steak, top sirloin steak ( or any kind of steak you like)

1 ½ -2 cups of white rice, cooked (you can also get rice in a bag)

3 eggs

3 tablespoons Soy sauce

1 large zucchini, sliced

½ cup Frozen peas and carrots mix (optional)

1 sweet yellow onion, sliced

4 teaspoons of canola oil (veggie oil is ok)

Salt, pepper, garlic powder and onion powder to your liking

For The Steak

Salt and pepper for the shrimp, veggies and rice – to your liking

Boil the rice according to the package instructions then set aside.

Slice ½ of the onion into thin bite size pieces then set

aside. Slice zucchini into coin sized pieces and then into even

smaller pieces then set aside.

Add a little cooking oil to the skillet on medium heat. Season

with salt/pepper to your liking. Add shrimp to hot skillet and cook on each side for about

2-3 minutes.Remove shrimp and set aside.

Add cooking oil to pan. Season the steak and add it to the

same skillet. Cook on each side for about 5-6 minutes or until done to

your liking.

Add cooking oil to pan and cook onions on medium heat.

Cook for about 1-2 minutes.Add the zucchini to the onions in the pan. Cook onions until translucent and until the zucchini is golden brown. Veggies should be tender, can take 7-10 minutes. Season with salt/pepper to your liking. (Let the zucchini


cook on each side and stay in the same place for a few minutes to brown it)

Add cooking oil to the skillet on medium heat and add 3 raweggs. Scramble the eggs until done and then add frozen veggies.

Cook for about 2-3 minutes. Add rice to the skillet and mix ingredients thoroughly.

Add soy sauce (and any other seasonings you like) and stir


Add a few chopped or whole shrimp to the rice if you like

and set aside.

Chop the steak into bite sized square pieces and set aside.

Add the rice to a plate. Followed by adding the veggies,

steak and shrimp.

Serve with yummy sauce.

Add all the ingredients in a bowl and mix well. Refrigerate the sauce for a few hours to allow all the flavors to marinate together.

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