Pan-Seared Shrimp and Steak Hibachi with Ginger Soy Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A flavorful hibachi-inspired dish combining tender steak and shrimp, seared to perfection and served with a ginger soy dipping sauce. This japanese-inspired seafood ready in about 20 minutes blends large shrimp, peeled and deveined, sirloin steak, thinly sliced, soy sauce into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 350 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 10 min Serves 2 Japanese cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: In a small bowl, combine 3 tbsp soy sauce, 1 tbsp grated fresh ginger, and 2 minced garlic cloves to make the ginger soy sauce. Set aside to let flavors meld.
  2. Step 2: Heat 1 tbsp vegetable oil and 1 tbsp sesame oil in a large skillet over medium-high heat until shimmering. Add 8 oz thinly sliced sirloin steak and season with 1/4 tsp black pepper. Sauté for 2-3 minutes until browned but still tender, then remove steak and set aside.
  3. Step 3: In the same skillet, add remaining 1 tbsp vegetable oil and 1 tbsp sesame oil. Add 12 large shrimp and cook for 2 minutes on each side until pink and opaque, about 4 minutes total.
  4. Step 4: Return steak to the skillet with shrimp and pour in the ginger soy sauce. Toss everything together and cook for 1 more minute until the sauce thickens slightly and coats the meat.
  5. Step 5: Remove from heat and garnish with 2 chopped green onions and 1 tsp sesame seeds before serving.

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Frequently asked questions

How long does Pan-Seared Shrimp and Steak Hibachi with Ginger Soy Sauce take to make?

Total time is about 20 minutes (10 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Pan-Seared Shrimp and Steak Hibachi with Ginger Soy Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Pan-Seared Shrimp and Steak Hibachi with Ginger Soy Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Seared Shrimp and Steak Hibachi with Ginger Soy Sauce for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pan-Seared Shrimp and Steak Hibachi with Ginger Soy Sauce?

Japanese seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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