Sautéed Shrimp and Steak Hibachi with Ginger Soy Sauce

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

Tender shrimp and thinly sliced steak stir-fried with fresh vegetables, finished with a fragrant ginger soy sauce for a quick hibachi-inspired meal. This japanese-inspired beef ready in about 30 minutes blends large shrimp, peeled and deveined, sirloin steak, thinly sliced, medium carrot, julienned 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 3, 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: 15 min Cook: 15 min Serves 3 Japanese cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering. Add 12 oz large shrimp and sauté for 2 minutes per side until pink and opaque; remove shrimp and set aside.
  2. Step 2: In the same skillet, add 8 oz thinly sliced sirloin steak and cook for 3-4 minutes, stirring occasionally, until browned but still tender; remove and set aside with shrimp.
  3. Step 3: Reduce heat to medium and add 1 small sliced yellow onion, 1 medium julienned carrot, and 1 medium zucchini sliced into half-moons. Sauté for 5 minutes until vegetables are tender-crisp.
  4. Step 4: Add 3 minced garlic cloves and 1 tbsp grated fresh ginger to the vegetables, cooking for 1 minute until fragrant.
  5. Step 5: Return shrimp and steak to the skillet. Pour in 3 tbsp soy sauce and 2 tsp sesame oil, stirring to combine and cook for another 2 minutes until sauce thickens slightly and coats all ingredients.
  6. Step 6: Garnish with 2 chopped green onions and 1 tsp sesame seeds before serving hot.

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Frequently asked questions

How long does Sautéed Shrimp and Steak Hibachi with Ginger Soy Sauce take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Sautéed 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 Sautéed 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 Sautéed Shrimp and Steak Hibachi with Ginger Soy Sauce for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Sautéed Shrimp and Steak Hibachi with Ginger Soy Sauce?

Japanese beef 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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