Hibachi Steak and Shrimp with Fried Rice and Vegetables

Instructions

Step 1. In a small bowl, whisk together all the yum yum sauce ingredients until smooth. Refrigerate until ready to serve.

Step 2. Heat a large skillet or griddle over medium-high heat. Add olive oil and cook the steak cubes for 2–3 minutes per side until browned and cooked to your preferred doneness.

Step 3. Add butter to the steak, toss to coat, and remove from the skillet. Keep warm.

Step 4. In the same skillet, melt butter and cook the shrimp with garlic, paprika, salt, and pepper for 2–3 minutes, or until pink and opaque. Remove and keep warm.

Step 5. Add olive oil to the skillet and sauté the broccoli, zucchini, mushrooms, and carrots for 5–7 minutes until tender-crisp.

Step 6. Season the vegetables with soy sauce, garlic powder, and black pepper. Remove and keep warm.

Step 7. In a large skillet or wok, heat butter and vegetable oil over medium-high heat.

Step 8. Add the beaten eggs and scramble until just cooked.

Step 9. Stir in the chilled rice and cook for 2–3 minutes, breaking apart any clumps.

Step 10. Add soy sauce, sesame oil, garlic powder, black pepper, and green onions. Toss until evenly combined and heated through.

Step 11. Arrange the fried rice on serving plates alongside the steak, shrimp, and vegetables.

Step 12. Serve with a generous drizzle or side of yum yum sauce.

Storage and Reheating Tips

Store the steak, shrimp, fried rice, vegetables, and sauce separately in airtight containers in the refrigerator for up to 3 days.

Reheat the steak and shrimp gently in a skillet over medium-low heat to prevent overcooking.

Reheat the fried rice in a skillet with a small splash of water or oil to restore moisture.

Warm the vegetables in a skillet or microwave until heated through.

Keep the yum yum sauce refrigerated and use within 5 days.

For best flavor and texture, avoid freezing the shrimp after cooking, as it may become rubbery when reheated.