Go Back

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
Cook Time 15 minutes
Total Time 25 minutes
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.