Deliciously Easy Steak and Scallop Hibachi Recipe

There’s something special about the sizzling sounds and mouthwatering aromas that fill the air when you think of hibachi cooking. It brings me back to those cozy nights spent with friends and family around the grill, sharing laughter and delicious meals. Today, I’m excited to share a recipe that captures that magic right in your kitchen: Steak and Scallop Hibachi. This dish is quick, easy, and oh-so-memorable!

Why You’ll Love Steak and Scallop Hibachi Recipe

• Fast
• Easy
• Giftable
• Crowd-pleasing

Ingredients

• 1 lb sirloin steak, cut into bite-sized pieces: Tender and flavorful, this cut is perfect for hibachi.
• 1 lb sea scallops, cleaned and patted dry: Sweet and succulent, these beauties elevate the dish.
• 3 tablespoons vegetable oil: Essential for that perfect sear.
• 2 tablespoons soy sauce: Adds that savory umami flavor.
• 2 tablespoons garlic, minced: Because everything is better with garlic.
• 1 tablespoon ginger, minced: A zingy kick that complements the seafood.
• 1 tablespoon sesame oil: For a rich, nutty flavor.
• 1 tablespoon butter: To finish with a creamy touch.
• Salt and pepper, to taste: Simple seasonings that make a big difference.
• Cooked rice, for serving: A perfect base for your hibachi feast.
• 2 green onions, sliced (for garnish): A fresh, crunchy finish.
• Lemon wedges (for serving): A bright touch to brighten up the dish.

How to Make Steak and Scallop Hibachi Recipe

1. Start by heating a large skillet or hibachi grill over medium-high heat. Add 2 tablespoons of vegetable oil to the pan.
2. Season the steak pieces generously with salt and pepper. Once the oil is hot, add the steak to the skillet. Cook for about 3-4 minutes until browned. Remove the steak from the skillet and set aside.
3. In the same skillet, add the remaining tablespoon of vegetable oil. Toss in the scallops and cook for 2-3 minutes on each side until they turn golden brown and opaque. Remove the scallops from the skillet and set aside.
4. Now, let’s infuse the pan with flavor. Add the minced garlic and ginger to the skillet, sautéing for about 30 seconds until fragrant.
5. Return the cooked steak and scallops back to the skillet. Pour in the soy sauce and sesame oil, tossing everything to combine beautifully. Cook for an additional 1-2 minutes to heat through.
6. Finally, stir in the butter until it melts and mixes in seamlessly.
7. Serve the steak and scallops over a bed of warm cooked rice, garnished with sliced green onions and lemon wedges on the side. Enjoy your hibachi feast!

Substitutions & Additions

• Swap the sirloin steak for chicken or shrimp if you prefer.
• Add vegetables like bell peppers, zucchini, or mushrooms for extra color and crunch.
• Try using teriyaki sauce instead of soy sauce for a sweeter flavor.

Tips for Success

• Make sure your skillet is really hot before adding the meat to get a good sear.
• Don’t overcrowd the pan; cook in batches if necessary.
• If you want to prep ahead, marinate the steak in soy sauce and garlic for a few hours before cooking.

How to Store Steak and Scallop Hibachi Recipe

If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm them up in a skillet over medium heat until heated through. Avoid microwaving if you can, as it can make the scallops rubbery.

FAQs

• Can I use frozen scallops? Yes, just make sure to thaw them completely and pat them dry before cooking.
• Is this recipe suitable for meal prep? Absolutely! Just store the components separately and combine when ready to eat.
• What can I serve with this dish? A simple salad or steamed vegetables pair beautifully!

I hope you enjoy making and sharing this scrumptious Steak and Scallop Hibachi Recipe! It’s sure to become a favorite in your home. And don’t forget to follow our Pinterest for more delicious recipes and cooking inspiration!

Steak and Scallop Hibachi

There's something special about the sizzling sounds and mouthwatering aromas that fill the air when you think of hibachi cooking. It brings me back to those cozy nights spent with friends and family around the grill, sharing laughter and delicious meals. Today, I'm excited to share a recipe that captures that magic right in your kitchen: Steak and Scallop Hibachi. This dish is quick, easy, and oh-so-memorable!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Hibachi, Japanese

Ingredients Equipment Method Notes

Ingredients

  

For the Steak and Scallops

• 1 lb sirloin steak cut into bite-sized pieces
• 1 lb sea scallops cleaned and patted dry
• 3 tbsp vegetable oil
• 2 tbsp soy sauce
• 2 tbsp garlic minced
• 1 tbsp ginger minced
• 1 tbsp sesame oil
• 1 tbsp butter

For Serving

• Cooked rice
• 2 stalks green onions sliced for garnish
• Lemon wedges

Equipment

• Large Skillet
• Hibachi Grill

Method

 

1. Step 1: Start by heating a large skillet or hibachi grill over medium-high heat. Add 2 tablespoons of vegetable oil to the pan.
2. Step 2: Season the steak pieces generously with salt and pepper. Once the oil is hot, add the steak to the skillet. Cook for about 3-4 minutes until browned. Remove the steak from the skillet and set aside.
3. Step 3: In the same skillet, add the remaining tablespoon of vegetable oil. Toss in the scallops and cook for 2-3 minutes on each side until they turn golden brown and opaque. Remove the scallops from the skillet and set aside.
4. Step 4: Now, let’s infuse the pan with flavor. Add the minced garlic and ginger to the skillet, sautéing for about 30 seconds until fragrant.
5. Step 5: Return the cooked steak and scallops back to the skillet. Pour in the soy sauce and sesame oil, tossing everything to combine beautifully. Cook for an additional 1-2 minutes to heat through.
6. Step 6: Finally, stir in the butter until it melts and mixes in seamlessly.
7. Step 7: Serve the steak and scallops over a bed of warm cooked rice, garnished with sliced green onions and lemon wedges on the side. Enjoy your hibachi feast!

Notes

If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm them up in a skillet over medium heat until heated through. Avoid microwaving if you can, as it can make the scallops rubbery.