Hibachi-Style Steak & Shrimp with Bok Choy, Snow Peas & Marinated Cucumbers
Premium

Hibachi-Style Steak & Shrimp

with Bok Choy, Snow Peas & Marinated Cucumbers

45 MIN
+$7.00/serving 2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

ORIGIN
Hibachi, or “fire bowl,” is a traditional household item in Japan used to contain burning charcoal. It has since evolved into restaurants, becoming a globally celebrated style of cooking and dining with theatrical flair.

INGREDIENT IN FOCUS
Togarashi is a favorite Japanese seasoning that features dried orange peel and two types of paprika.

Get Plans
  • Nutrition
    PER SERVING
  • Calories
    900 Cals (est.)
View Full Nutrition
Nutrition Label
Download

Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

fresh
ingredients
Hibachi-Style Steak & Shrimp with Bok Choy, Snow Peas & Marinated Cucumbers
Title
  • 12 oz New York Strip Steak
  • 10 oz Tail-On Shrimp (Peeled & Deveined)
  • ½ cup Jasmine Rice
  • 10 oz Baby Bok Choy
  • 2 Persian Cucumbers
  • 4 oz Snow Peas
  • 4 Scallions
  • 1 1-Inch Piece Ginger
  • 1 tsp Black & White Sesame Seeds
  • 1 Tbsp Togarashi Seasoning (Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy Seeds, White Sesame Seeds & Black Sesame Seeds)
  • ¼ cup Mayonnaise
  • 1 Tbsp Rice Vinegar
  • 1 Tbsp Vegetarian Ponzu Sauce
  • 2 tsps Gochujang
time-saving
tips & techniques
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients & make the sauce:
1 Prepare the ingredients & make the sauce:

Wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and green tops. Medium dice the cucumbers; place in a bowl. Add the vinegar and half the white bottoms of the scallions; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Peel and finely chop the ginger. Cut off and discard the root ends of the bok choy; roughly chop. In a bowl, combine the mayonnaise, ponzu sauce, and as much of the gochujang as you’d like, depending on how spicy you’d like the sauce to be. 

Cook the rice:
2 Cook the rice:

In a small pot, heat 1 teaspoon of olive oil on medium-high until hot. Add the chopped ginger and remaining white bottoms of the scallions. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the rice and 1 cup of water (carefully, as the liquid may splatter). Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

Cook & finish the vegetables:
3 Cook & finish the vegetables:

Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chopped bok choy and snow peas. Cook, stirring occasionally, 4 to 5 minutes, or until softened. Transfer to a bowl; stir in the sesame seeds. Taste, then season with salt and pepper, if desired. Cover with foil to keep warm. Wipe out the pan. 

Cook the steak:
4 Cook the steak:

Pat the steak dry with paper towels; season on both sides with salt, pepper, and half the togarashi. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned steak. Cook 5 to 7 minutes per side for medium-rare, or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board; let rest at least 5 minutes. Wipe out the pan.

*An instant-read thermometer should register 145°F.

Cook the shrimp:
5 Cook the shrimp:

Pat the shrimp dry with paper towels; place in a large bowl. Season with salt, pepper, and the remaining togarashi; stir to coat. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 4 to 5 minutes, or until opaque and cooked through. Turn off the heat.

Slice the steak & serve your dish:
6 Slice the steak & serve your dish:

Find the lines of muscle (or grain) on the rested steak; thinly slice crosswise against the grain. Serve the sliced steak and cooked shrimp with the cooked rice, finished vegetables, marinated cucumbers, and sauce on the side. Garnish with the sliced green tops of the scallions. Enjoy! 

Tips from Home Chefs

Get Plans

Hibachi-Style Steak & Shrimp

Prepare the ingredients & make the sauce:
1 Prepare the ingredients & make the sauce:

Wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and green tops. Medium dice the cucumbers; place in a bowl. Add the vinegar and half the white bottoms of the scallions; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Peel and finely chop the ginger. Cut off and discard the root ends of the bok choy; roughly chop. In a bowl, combine the mayonnaise, ponzu sauce, and as much of the gochujang as you’d like, depending on how spicy you’d like the sauce to be. 

2 Cook the rice:

In a small pot, heat 1 teaspoon of olive oil on medium-high until hot. Add the chopped ginger and remaining white bottoms of the scallions. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the rice and 1 cup of water (carefully, as the liquid may splatter). Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

Cook the rice:
Cook & finish the vegetables:
3 Cook & finish the vegetables:

Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chopped bok choy and snow peas. Cook, stirring occasionally, 4 to 5 minutes, or until softened. Transfer to a bowl; stir in the sesame seeds. Taste, then season with salt and pepper, if desired. Cover with foil to keep warm. Wipe out the pan. 

4 Cook the steak:

Pat the steak dry with paper towels; season on both sides with salt, pepper, and half the togarashi. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned steak. Cook 5 to 7 minutes per side for medium-rare, or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board; let rest at least 5 minutes. Wipe out the pan.

*An instant-read thermometer should register 145°F.

Cook the steak:
Cook the shrimp:
5 Cook the shrimp:

Pat the shrimp dry with paper towels; place in a large bowl. Season with salt, pepper, and the remaining togarashi; stir to coat. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 4 to 5 minutes, or until opaque and cooked through. Turn off the heat.

6 Slice the steak & serve your dish:

Find the lines of muscle (or grain) on the rested steak; thinly slice crosswise against the grain. Serve the sliced steak and cooked shrimp with the cooked rice, finished vegetables, marinated cucumbers, and sauce on the side. Garnish with the sliced green tops of the scallions. Enjoy! 

Slice the steak & serve your dish:
Browse Steps
1 of 6