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

with Bok Choy, Snow Peas & Marinated Cucumbers

Group Created with Sketch. 45 min
$18.99/SERVING
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 900 Cals/serving
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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.

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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
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
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! 

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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: