Hibachi Surf & Turf Plate (Print Format)

Tender steak and shrimp paired with savory Japanese-style fried rice for a satisfying meal.

# Ingredients:

→ Hibachi Steak

01 - 2-3 cubed filet mignon
02 - 2 tablespoons soy sauce
03 - 1.5 tablespoons minced garlic
04 - 1.5 tablespoons unsalted butter
05 - 1 tablespoon ginger paste
06 - Seasoning to taste

→ Hibachi Shrimp

07 - 1 pound deveined, de-tailed shrimp
08 - 2 tablespoons soy sauce
09 - 1.5 tablespoons minced garlic
10 - 1.5 tablespoons unsalted butter
11 - 1 tablespoon ginger paste
12 - Seasoning to taste

→ Fried Rice

13 - 3 cups day-old cooked white rice
14 - 2-3 fresh eggs
15 - 3 tablespoons soy sauce
16 - 2 tablespoons chopped white scallion parts
17 - 2 tablespoons minced garlic
18 - 1 teaspoon sesame oil

→ Cooking Oils & Garnishes

19 - Neutral oil (canola or avocado) as needed for cooking
20 - Sriracha or Japanese hot sauce to taste
21 - Yum yum sauce to taste
22 - Chopped green scallions as needed
23 - Toasted sesame seeds as needed

# Steps:

01 - Preheat your skillet over medium-high heat until it reaches approximately 350°F to ensure ideal searing temperature.
02 - Cube the filet mignon and pat dry along with shrimp that has been deveined and de-tailed. Heat 1 tablespoon of neutral oil in the skillet and cook the cubed steak for 1-2 minutes per side until a crust forms. Add soy sauce, seasoning, butter, garlic, and ginger paste, then continue cooking until steak reaches 120°F internally. Remove and keep warm.
03 - In the same skillet, cook shrimp for 1-2 minutes per side until they curl into a C shape. Add soy sauce, seasoning, butter, garlic, and ginger paste, then keep warm alongside the steak.
04 - Add more neutral oil if necessary, scramble 2-3 eggs until fluffy, then set aside.
05 - Add additional oil to skillet, then sauté minced garlic and chopped white scallions for 3-4 minutes until fragrant.
06 - Add day-old cooked rice and stir-fry for 2-3 minutes to heat through. Drizzle soy sauce and sesame oil over the rice, then fold in the scrambled eggs.
07 - Return cooked steak and shrimp to the skillet with the rice mixture. Toss gently to heat evenly. Serve garnished with chopped green scallions, toasted sesame seeds, Sriracha, and yum yum sauce as desired.

# Tips:

01 - Use day-old rice refrigerated within two hours of cooking to prevent bacterial growth and achieve ideal texture.
02 - Choose canola or avocado oil due to their higher smoke points; avoid olive oil for high-heat stir-frying.
03 - Substitute filet mignon with New York strip steak or cubed chicken breast if unavailable.

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