Blackstone Hibachi Steak and Shrimp Recipe
Now that you have all the ingredients ready, let's dive into the step-by-step instructions for creating the perfect Blackstone Hibachi Steak and Shrimp:
Servings: 4
Calories: 500kcal
Ingredients
- 1/2 pound Sirloin Steak cut into 1 inch pieces
- 1/2 pound shrimp peeled and deveined
- 2 tbsp Soy sauce
- 1 tbsp Sesame seed oil
- 2 tbsp Olive oil
- 2 tbsp Hoisin sauce
- 1/2 tbsp Black pepper
- 1 tbsp Minced garlic
- 1 tbsp salt
- 1 cup Sliced mushrooms
- 1 cup Bell pepper thinly sliced 1
- 1 cup Onion thinly sliced 1
- 2 tablespoons butter avocado, peanut, or canola oil (for cooking)
- Sesame seeds and green onion for garnishing
Instructions
- Preheat your Blackstone griddle to medium-high heat. This ensures that the steak and shrimp cook evenly and develop a delicious sear.
- Prepare the Hibachi Sauce. In a bowl, combine soy sauce, sesame seed oil, olive oil, hoison sauce, crushed garlic, and a pinch of salt. Mix well to create a flavorful Hibachi sauce.
- Cook the Steak, Shrimp, and Mushrooms Cube the steak into bite-sized pieces and season with a sprinkle of salt and black pepper.
- Place the steak on the preheated griddle with a drizzle of olive oil. Cook for around 3-4 minutes per side, or until they reach an internal temperature of 125-130°F for medium-rare doneness. Flip occasionally, until the steak reaches your desired level of doneness.
- While the steaks cook, add butter to a separate part of the griddle and let it melt.
- On one side of the griddle, add the sliced mushrooms and season with salt and pepper. Stir fry with onion and bell pepper until they become tender and slightly charred.
- On the other side, add the peeled and deveined shrimp to the melted butter, season with salt and black pepper, and cook for about 2-3 minutes per side, or until they turn pink and opaque. Cook until the mushrooms are tender and the shrimp turn pink and opaque.
- Drizzle Soy Sauce for Flavor. Drizzle a generous amount of soy sauce over the steak, mushrooms, and shrimp for enhanced flavor. Mix and cook for one minute more.
- Pour the prepared Hibachi sauce over the cooked steak, mushrooms, and shrimp mixture and toss to coat evenly.
- Garnish with sliced green onions and sesame seeds. Serve the Hibachi Steak and Shrimp over steamed rice or noodles.
Notes
Embrace the sizzle! When cooking on a hot griddle or skillet, don't be afraid of the sizzling sounds and the aromatic flavors that fill the air.
The sizzle indicates that your steak and shrimp are searing and developing a delicious crust.
Avoid overcooking the shrimp to preserve their tenderness.