Pan-Seared Shrimp and Steak Hibachi with Sesame Soy Sauce

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

A sizzling hibachi-style dish featuring tender shrimp and steak, seared to perfection and glazed with a savory sesame soy sauce. This japanese-inspired seafood ready in about 22 minutes blends large, peeled and deveined shrimp, sliced into 1-inch strips sirloin steak, 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: 12 min Serves 2 Japanese cuisine 350 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering. Add 12 large shrimp and cook for 2 minutes on each side until pink and opaque, then transfer to a plate.
  2. Step 2: In the same skillet, add 8 oz sliced sirloin steak strips and sear for 3-4 minutes, stirring occasionally until browned but still juicy.
  3. Step 3: Reduce heat to medium and add 3 tbsp soy sauce, 2 tbsp sesame oil, 3 minced garlic cloves, and 1 tbsp grated ginger root to the skillet. Stir continuously for 1-2 minutes until fragrant and the sauce thickens slightly.
  4. Step 4: Return the shrimp to the skillet, add 2 thinly sliced green onions and 1 tsp sesame seeds, tossing everything together for 1 minute to warm through and coat evenly.
  5. Step 5: Remove from heat and drizzle with 1 tbsp fresh lemon juice before serving.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

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

Total time is about 22 minutes (10 min prep + 12 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 Sesame 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 Sesame 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 Sesame 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 Sesame 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.

Related recipes