Description

Ingredients

For the proteins:

1 lb bavette steak, cut into 1-inch bite-sized pieces
¾ lb large shrimp, peeled and deveined
Salt and black pepper to taste

For the sweet soy marinade/sauce:

¼ cup soy sauce
3 tbsp mirin
2 tbsp honey
1 tbsp brown sugar
2 tsp rice vinegar
1 tsp sesame oil

For cooking:

2 tbsp vegetable oil, divided
3 tbsp butter, divided
4 cloves garlic, minced
1 tsp fresh ginger, minced
2 green onions, sliced for garnish
1 tbsp sesame seeds for garnish

Instructions

Prepare the sweet soy sauce:

Whisk together soy sauce, mirin, honey, brown sugar, rice vinegar, and sesame oil in a bowl until well combined. Set aside.

Prepare the proteins:
2. Cut bavette steak into uniform 1-inch pieces, removing any excess fat. Pat dry with paper towels.
3. Season steak and shrimp with salt and pepper on all sides.

Cook the bavette steak:
4. Heat a large cast-iron skillet or wok over medium-high to high heat until very hot.
5. Add 1 tbsp vegetable oil and swirl to coat the pan.
6. Add steak pieces in a single layer, ensuring they don’t touch. Cook undisturbed for 2 minutes to develop a good sear.
7. Flip and sear for another 1-2 minutes until browned on all sides.
8. Add half the minced garlic and 1 tbsp butter, tossing to combine.
9. Remove steak to a plate and tent with foil to keep warm.

Cook the shrimp:
10. Add remaining oil to the same hot pan. Add shrimp in a single layer and cook 1-2 minutes per side until pink and cooked through.
11. Add remaining garlic, ginger, and 1 tbsp butter, stirring until fragrant, about 30 seconds.

Finish the dish:
12. Return steak to the pan with the shrimp and pour the sweet soy sauce over everything.
13. Stir-fry for 1-2 minutes until the sauce thickens and coats both the steak and shrimp with a glossy glaze.
14. Add remaining butter and toss to create a rich finish.

Serve:
15. Transfer to serving plates and garnish with sliced green onions and sesame seeds.
16. Serve immediately while sizzling hot with hibachi fried rice and vegetables.