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Hibachi Surf & Turf Plate with Fried Rice

Hibachi Surf & Turf Plate

Enjoy a Japanese-American surf and turf meal with seared filet mignon, tender shrimp, and classic hibachi-style fried rice, perfectly seasoned for a restaurant-quality dish at home.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course, stir fry
Cuisine Japanese
Servings 4 people
Calories 444 kcal

Equipment

  • 1 skillet medium-high heat

Ingredients
  

  • 2 to 3 cups cubed filet mignon
  • 1 pound deveined and de-tailed shrimp
  • 3 cups day-old cooked white rice
  • 2 to 3 fresh eggs
  • 2 tablespoons soy sauce for steak
  • 2 tablespoons soy sauce for shrimp
  • 3 tablespoons soy sauce for fried rice
  • 1.5 tablespoons minced garlic for steak
  • 1.5 tablespoons minced garlic for shrimp
  • 2 tablespoons minced garlic for fried rice
  • 1.5 tablespoons unsalted butter for steak
  • 1.5 tablespoons unsalted butter for shrimp
  • 1 tablespoon ginger paste for steak
  • 1 tablespoon ginger paste for shrimp
  • 2 tablespoons chopped white part scallions
  • 1 teaspoon sesame oil
  • Neutral oil canola or avocado as needed for cooking
  • Sriracha or Japanese hot sauce to taste
  • Yum yum sauce to taste
  • Chopped green scallions for garnish
  • Toasted sesame seeds for garnish
  • Seasoning to taste plus seasoning for steak and shrimp

Instructions
 

  • Preheat skillet over medium-high heat to about 350°F for optimal searing.
  • Cube filet mignon and pat dry. Heat 1 tablespoon neutral oil and cook steak 1-2 minutes per side until crust forms.
  • Add soy sauce, seasoning, butter, garlic, and ginger paste to steak. Cook until internal temperature reaches about 120°F, then set aside to keep warm.
  • Cook shrimp in same skillet with 1-2 minutes per side until curled into a C shape.
  • Add soy sauce, seasoning, butter, garlic, and ginger paste to shrimp. Keep shrimp warm alongside steak.
  • Scramble 2 to 3 eggs in the skillet with oil until fluffy, then set aside.
  • Add more oil to skillet; sauté minced garlic and white scallion parts for 3-4 minutes.
  • Add day-old cooked rice and stir-fry for 2-3 minutes until heated through.
  • Drizzle soy sauce and sesame oil over rice; mix in scrambled eggs thoroughly.
  • Return steak and shrimp to the skillet; toss everything to evenly heat through.
  • Serve fried rice topped with steak and shrimp, garnished with chopped green scallions, Sriracha, yum yum sauce, and toasted sesame seeds.

Notes

  • Use day-old rice refrigerated within two hours for best texture and safety.
  • Use canola or avocado oil to withstand high heat without burning.
  • Filet mignon can be substituted with New York strip steak or cubed chicken breast.