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This hibachi surf and turf plate with fried rice brings the restaurant experience right to your kitchen with perfectly seared filet mignon and tender shrimp. It combines the richness of land and sea flavors with a classic Japanese-style fried rice, delivering a meal that feels both special and satisfying any day of the week.
I first cooked this during a family gathering, and it quickly became a crowd pleaser. The blend of garlic, ginger, and soy sauce unites the surf and turf elements beautifully, making it a dish everyone asks for again and again.
Ingredients
- Cubed filet mignon: which offers tender, juicy steak bites choose beef with good marbling for best flavor
- Deveined and deveiled shrimp: fresh or frozen works but pat dry before cooking to get a great sear
- Soy sauce: brings umami and depth pick a good quality naturally brewed variety
- Minced garlic: for fragrant punch fresh garlic is essential here
- Unsalted butter: adds richness and helps build a glossy sauce
- Ginger paste: delivers a zesty brightness fresh ginger blended if possible enhances the flavor
- Day-old cooked white rice: makes the perfect base for fried rice as it is drier and avoids mushiness
- Fresh eggs: to scramble into the rice for protein and texture
- Chopped white scallions: add mild onion flavor and freshness
- Sesame oil: adds nuttiness use just a little for accent
- Neutral oil such as canola or avocado oil: for cooking because of their high smoke points
- Optional garnishes: like sriracha for heat, yum yum sauce for creamy sweetness, chopped green scallions for freshness, and toasted sesame seeds for texture and additional nutty flavor
Step-by-Step Instructions
- Preheat the Skillet:
- Heat your skillet to medium-high aiming for about 350 degrees Fahrenheit so you get that perfect sear without overcrowding the pan. This heat level locks in juices and caramelizes the outside of the meat and shrimp.
- Cook the Filet Mignon:
- Cube the filet mignon into bite-sized pieces and pat dry so they sear nicely. Add a tablespoon of neutral oil to the hot skillet then add the steak. Cook each side for about one to two minutes until a golden crust forms. Add in soy sauce, butter, minced garlic, ginger paste and seasoning. Continue cooking until the internal temperature reaches around 120 degrees Fahrenheit for medium rare. Remove and set aside keeping warm.
- Sear the Shrimp:
- In the same pan, cook shrimp for one to two minutes on each side until they curve into a C shape and turn pink. Add the same mix of soy sauce, butter, garlic, and ginger paste and toss to coat. Remove and keep warm with the steak.
- Scramble the Eggs:
- Add a bit more neutral oil to the pan, crack in two or three eggs and scramble them gently until just fluffy. Remove and set aside.
- Prepare the Fried Rice:
- Add more oil, then sauté minced garlic and white scallions in the hot pan for about three to four minutes until fragrant. Stir in the cold day-old rice and stir fry for two or three minutes until warmed through. Drizzle over three tablespoons of soy sauce and one teaspoon of sesame oil. Mix in the fluffy scrambled eggs.
- Combine and Heat Through:
- Return the steak and shrimp to the skillet and toss everything carefully together. Heat just enough so all elements meld but don’t overcook.
- Serve and Garnish:
- Plate the hibachi fried rice topped with the steak and shrimp. Garnish generously with chopped green scallions, toasted sesame seeds, and sauces like sriracha or yum yum sauce to suit your taste.
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This recipe shines because of that balance between savory, buttery steak and the bright, slightly sweet fried rice with just a hint of sesame oil. Every family dinner where I’ve served this has been met with big smiles and requests for seconds.
Storage Tips
Leftovers keep well in the fridge for up to three days in an airtight container. Reheat gently in a skillet to preserve texture and prevent the shrimp from getting rubbery. Avoid microwaving if possible as it can dry out the steak.
Ingredient Substitutions
If filet mignon isn’t available, New York strip steak or even cubed chicken breast can work well. For shrimp, tail-on or frozen will do just fine. You can swap soy sauce for tamari if you need a gluten-free option.
Serving Suggestions
This plate is perfectly satisfying on its own but can be paired with a side of steamed vegetables like broccoli or snap peas for added crunch and color. A simple miso soup starter makes it feel more like a complete Japanese meal.
Cultural Context
Hibachi cooking originally refers to a style of grilling popular in Japanese restaurants where food is cooked over a high heat metal grate. The fried rice here draws from teppanyaki styles which involve a hot iron griddle surface, combining Western and Japanese pan-frying techniques to create bold flavors with fresh ingredients.
Recipe FAQs
- → What cut of steak works best for hibachi surf & turf?
Filet mignon is ideal for its tenderness and quick cooking time, but New York strip or cubed chicken breast are good alternatives if unavailable.
- → How do I get the perfect sear on the steak and shrimp?
Preheat the skillet to medium-high around 350°F, use a neutral oil with a high smoke point, and cook the proteins briefly on each side until they develop a golden crust.
- → Why use day-old rice for fried rice?
Day-old rice is drier and prevents clumping, resulting in a better stir-fry texture that’s fluffy and well-separated.
- → Can I substitute ingredients in the fried rice?
Yes, you can add vegetables like peas or carrots for extra color and flavor, or swap scallions with chives or green onions depending on preference.
- → What sauces complement this hibachi dish?
Sriracha adds a spicy kick, while yum yum sauce offers a creamy, slightly tangy contrast that enhances the dish’s savory flavors.
- → What oils are best for cooking hibachi-style stir-fry?
Canola or avocado oil is recommended due to their high smoke points, which prevent burning at the high temperatures needed for searing and stir-frying.