Low Carb Hibachi Steak Appetizer with Shrimp and Vegetables

Looking for a low carb appetizer to take to a football party this weekend? Try this low carb hibachi steak appetizer with shrimp and vegetables. There are also two delicious dipping sauces that go with it! This post is sponsored by the Certified Angus Beef ® brand in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.

Check out this low carb buffalo chicken stuffed mushrooms appetizer.

Lately I’ve been craving hibachi steak and shrimp. We were even on our way to the restaurant when my son vetoed therefore we went elsewhere. However with the big game coming up on Sunday I decide to make this low carb hibachi steak appetizer with the classic ginger and yum yum sauces. I also added some vegetables and shrimp because they were low carb and make for a big appetizer platter. It was YUMMY and satisfied my craving!

Hibachi Ginger and Yum Yum Sauces

These sauces are easy to make and when you use Swerve sweetener, they are low carb too. I personally liked the yum yum sauce better but husband preferred the ginger sauce. (side note: I’ve been eating the yum yum sauce with steamed asparagus, broccoli and brussels sprouts and it’s delicious!)

The ginger sauce is made from fresh grated ginger, soy, onion, vinegar, lemon juice, garlic, Swerve brown sugar and sesame oil. The yum yum sauce ingredients are mayo, tomato paste, Swerve sweetener, garlic, paprika, butter and cayenne powder.

What Type Of Beef To Use

I wasn’t sure what kind of beef to use so I ask the very helpful butcher at Giant Eagle. I knew I wanted Certified Angus Beef® because the steak was going to be the star of this dish and I wanted it to be tender and delicious. The butcher suggested I use sirloin steak and so that was what I used. It was delicious ! I will definitely be making this for dinner again real soon.

How To Cook The Steak

I like to use a cast iron skillet to cook my steaks and burgers to get that nice brown sear.  First cut the steak in equal bite sized pieces and liberally sprinkle salt and pepper. Add some butter to a hot pan and cook the meat for about 3 minutes. Don’t mix them, let them sear. Then flip them and cook another 3 minutes. That’s all I did but in case you made bigger chuck, cut one open to see if it’s cooked.

Hibachi Steak Appetizer Recipe

When the steak is cooking microwave your vegetables for 3 minutes. After you cook the steak, take it out and let it rest. Add a bit more butter in the pan along with the vegetables and cook for 3 more minutes. Add in the shrimp and cook for 5 minutes, stirring frequently. Lastly add back the beef and sprinkle the sesame oil all over. Mix well and cook for a minute to infuse with the sesame oil.

You can make the sauces a day ahead of time if you wish as well as cut up the meat and vegetables then too. That way you only have to do a quick stir fry to make this low carb appetizer!

5 from 1 vote

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Low Carb Hibachi Steak Appetizer

Looking for a low carb appetizer to take to a football party this weekend? Try this low carb hibachi steak appetizer with shrimp and vegetables. There are also two delicious dipping sauces that go with it! 

Course Appetizer

Cuisine Japanese

Keyword ginger sauce, hibachi steak, yum yum sauce

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 10

Calories 284 kcal

Author Denise

Ingredients

• 1 cup peppers, chopped
• 1 cup zucchini, chopped
• 8 oz mushrooms, halved
• 2 lbs sirloin steak, cut into pieces
• 6 oz shrimp, raw peeled
• 1 tablespoon sesame oil
• 2 tablespoons butter

Soy Ginger Sauce

• ½ cup soy sauce
• ½ cup chopped onion
• 1 tablespoon grated fresh ginger
• 2 tablespoons lemon juice
• 2 tablespoons rice wine vinegar
• 1 clove garlic
• 2 tablespoons Swerve Brown Sugar
• 1 teaspoon sesame oil

Creamy Yum Yum Sauce

• 1 cup mayo
• 1 clove garlic
• ½ teaspoon paprika
• 1 tablespoons butter, melted
• ¼ teaspoon cayenne powder
• 1 teaspoon Swerve sweetener
• 1 tablespoon tomato paste
• 1 tablespoon water

Instructions

To make steak, shrimp and vegetables

1. First cut the steak in small but equal sized pieces and liberally sprinkle salt and pepper. 

2. Add some butter to a hot pan and cook the meat for about 3 minutes. Don’t mix them, let them sear. Then flip and cook another 3 minutes.   Cut one open to see if it’s cooked.  After you cook the steak, take it out and let it rest.

3. While the steak is cooking microwave your vegetables for 3 minutes.

4. Add a bit more butter in the pan along with the vegetables and cook for 3 more minutes.

5. Add in the shrimp and cook for 5 minutes, stirring frequently. Lastly add back the beef and sprinkle the sesame oil all over. Mix well and cook for a minute to infuse everything.

To make the Yum Yum Sauce

1. Add the garlic to a food processor and pulse until well chopped. Add in the rest of the ingredients and process to mix well. Store in refrigerator until ready to use. Can make this ahead of time.

To make the Brown Ginger Sauce

1. Add the onion and garlic to a food processor and pulse until well chopped. Add everything else to the bowl and mix to combine. Can also just do this by hand with out the food processor.  Store in refrigerator until ready to use. Can make this ahead of time.

2. 1 serving of steak, shrimp and vegetables (10 servings)

   284 cals / 18.2g fat / 2.1g carbs / 0.7g fiber / 26.7g protein = 1.4g net carbs

   Yum Yum Sauce (1 tablespoon, makes 18 servings)

   93 cals / 10.2g fat / 0.3g carbs / 0.1g fiber / 0.1g protein = 0.2g net carbs

   Ginger Sauce (1 tablespoon, makes 16 servings)

   11 cals / 0.3g fat / 0.7g carbs / 0.1g fiber / 1.1g protein = 0.6g net carbs

By the way I recently joined this  Certified Angus Beef® Kitchen Facebook group and have been learning great beef tips. It really helped me to make my first prime rib! For more information about Certified Angus Beef ® brand follow them on their Social Media Platforms: Facebook | Pinterest | Instagram | YouTube | Twitter