Hibachi Surf & Turf Plate

By Tyla | Last modified on Feb 15, 2026

Featured in: Dinner

Hibachi Surf & Turf Plate with Fried Rice

Experience the vibrant flavors of a hibachi grill right in your own kitchen with this Surf & Turf Plate. Featuring perfectly seared filet mignon and tender shrimp, each bite bursts with savory seasoning and rich umami notes, transporting you to a classic Japanese steakhouse.

Accompanied by a masterful Japanese-style fried rice, this dish balances land and sea with fluffy eggs, fragrant garlic, and scallions, making it a complete and satisfying meal that will impress family and guests alike.

Why You’ll Love This Recipe

Brings restaurant-quality hibachi flavors conveniently to your home kitchen.
Combines both steak and shrimp for a satisfying surf and turf experience.
Utilizes day-old rice for authentic fried rice texture and taste.
Quick cooking time with foolproof searing techniques for perfect results.

Ingredients

Filet Mignon Cubes: Tender and premium beef cubes that sear beautifully to a juicy medium-rare finish.
Soy Sauce: Adds salty, umami depth to both steak, shrimp, and fried rice components.
Minced Garlic: Fresh garlic minced finely to infuse intense aroma and flavor throughout the dish.
Unsalted Butter: Provides richness and a luscious coating for the steak and shrimp while cooking.
Ginger Paste: Adds a subtle spicy warmth that complements the savory profile perfectly.
Shrimp (Deveined and De-tailed): Tender seafood protein that cooks quickly and pairs beautifully with the steak.
Day-Old Cooked White Rice: Chilled rice essential for fluffy, non-mushy fried rice texture.
Fresh Eggs: Lightly scrambled for softness and incorporated into the fried rice for extra richness.
White Part Scallions: Mild onion flavor sautéed to add freshness and crunch.
Sesame Oil: A fragrant finishing oil that lends a subtle nutty aroma.
Neutral Cooking Oil (Canola or Avocado): For high-heat searing and stir-frying without burning.
Sriracha or Japanese Hot Sauce: Optional spice to personalize heat level when serving.
Yum Yum Sauce: Creamy, tangy dipping sauce often served alongside hibachi dishes.
Chopped Green Scallions: Fresh garnish providing color and sharp onion notes.
Toasted Sesame Seeds: Add nutty flavor and crunchy texture as a finishing touch.

Instructions

Prepare and Heat Your Skillet: Preheat a large skillet over medium-high heat until it reaches roughly 350°F. This temperature ensures you get the perfect sear on the meat and shrimp, locking in flavor while creating the iconic hibachi crust.
Cook the Filet Mignon Cubes: Pat the beef dry to promote browning. Heat 1 tablespoon of neutral oil, then add the cubes, cooking 1-2 minutes per side to develop a caramelized crust. Add soy sauce, seasoning, butter, garlic, and ginger paste and cook until internal temperature reaches about 120°F for medium-rare. Set aside and keep warm.
Sear the Shrimp: Using the same pan, cook the shrimp for 1-2 minutes per side until they curl and become opaque. Add the same seasoning mix from the steak step for harmony in flavors. Keep warm with the steak on a plate.
Scramble the Eggs: Wipe the pan if needed and add more oil. Quickly scramble 2-3 eggs until fluffy and just set. Remove from pan and keep aside for mixing into the fried rice.
Sauté Garlic and Scallions: Add more oil and sauté minced garlic with the white parts of scallions for 3-4 minutes until fragrant and softened, building the aromatic base for the fried rice.
Stir-Fry the Rice: Add the day-old cooked rice to the pan, breaking up clumps and stirring thoroughly for 2-3 minutes to heat through evenly. Drizzle soy sauce and sesame oil for that authentic flavor and color.
Combine the Eggs and Proteins: Mix the scrambled eggs back into the rice, then return the steak and shrimp to the pan. Toss everything gently, allowing flavors to meld and the dish to warm evenly before serving.
Serve with Garnishes: Plate the fried rice and top with the hibachi steak and shrimp. Garnish with chopped green scallions, toasted sesame seeds, and serve alongside Sriracha and yum yum sauce for extra zest.

You Must Know

Use day-old rice that has been chilled to prevent soggy fried rice.
Opt for neutral high-smoke point oils like canola or avocado for clean searing.
Ensure proteins are patted dry to achieve a proper sear rather than steaming.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium heat to maintain the texture of the fried rice and retain the juiciness of steak and shrimp.

Serving Suggestions

This hibachi surf and turf pairs wonderfully with a simple cucumber salad or steamed vegetables to add freshness. Serve with a cold Japanese beer or crisp green tea to complete the authentic experience.

Professional Tips

Allow steak slices to rest after cooking to redistribute juices for maximum tenderness.
Use a well-seasoned cast iron or carbon steel pan for the best sear and flavor layering.
Day-old rice should be refrigerated within two hours post-cooking to ensure safety and optimal texture.

FAQs

Can I substitute the filet mignon?: Yes, New York strip steak or cubed chicken breast can be used as alternatives while maintaining similar cooking times.
Why use day-old rice?: Day-old rice is drier, which prevents it from becoming mushy when stir-fried, allowing each grain to separate.
Can I make this gluten-free?: Substitute soy sauce with tamari or a gluten-free soy sauce to make this dish gluten-free without losing flavor.
What if I don’t have ginger paste?: Fresh grated ginger or ground ginger powder can be used as alternatives, though fresh paste offers a more intense flavor.
Should shrimp be overcooked?: No, shrimp cook quickly and should be removed as soon as they turn opaque and curl into a C shape to remain tender.
Is yum yum sauce necessary?: Yum yum sauce adds creamy tanginess that balances smoky flavors but can be omitted or replaced with other dips if preferred.
What oil is best for hibachi cooking?: Oils with high smoke points like canola or avocado oil work best for achieving the high heat needed without burning.