Steak and Shrimp Hibachi

Boil the rice according to the package instructions, then set aside.

Prepare the Shrimp:

Season the shrimp with salt, pepper, garlic powder, and onion powder.

Heat 2 teaspoons of oil in a skillet over medium heat. Add the shrimp and cook for 2-3 minutes on each side until pink and fully cooked. Remove from the skillet and set aside.

Cook the Steak:

Season the steak with salt, pepper, garlic powder, and onion powder. Add 2 teaspoons of oil to the skillet and cook the steak for 5-6 minutes on each side or until desired doneness. Remove the steak from the skillet, slice into bite-sized pieces, and set aside.

Cook the Vegetables:

Add the remaining 2 teaspoons of oil to the skillet. Add the sliced onion and cook for 1-2 minutes until soft. Then, add the zucchini and cook for an additional 7-10 minutes, stirring occasionally, until the zucchini is golden and tender. Season with salt and pepper to taste.

Make the Fried Rice:

In the same skillet, heat 1 teaspoon of oil and crack the eggs into the pan. Scramble the eggs until fully cooked, then add the frozen peas and carrots (if using) and cook for 2-3 minutes. Add the cooked rice to the skillet, stirring to mix all ingredients. Drizzle in the soy sauce and stir again to combine.

Assemble the Dish:

Add the cooked shrimp to the rice and mix well. Plate the rice, then top with the sautéed veggies and steak pieces. Serve with a drizzle of the optional sauce.

Serving and Storage Tips