Go Back
Print
White platter with hibachi steak and shrimp with veggies and dipping sauces.

Hibachi Steak and Shrimp Recipe (keto)

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

Course Appetizer
Cuisine Japanese
Keyword ginger sauce, hibachi steak, high protein, keto, low carb appetizer, yum yum sauce
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 10
Calories 284 kcal
Author Denise Wright

Ingredients

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

Soy Ginger Sauce

  • ½ cup soy sauce
  • ½ cup minced onion
  • 1 tablespoon grated fresh ginger root or ginger paste
  • 2 tablespoons lemon juice
  • 2 tablespoons rice wine vinegar
  • 1 clove garlic, crushed
  • 2 tablespoons Swerve Brown Sugar or regular brown sugar
  • 1 teaspoon sesame oil

Creamy Yum Yum Sauce

  • 1 cup mayonnaise
  • 1 clove garlic, crushed
  • ½ teaspoon paprika
  • 1 tablespoon butter, melted
  • ¼ teaspoon cayenne powder
  • 1 teaspoon Swerve sweetener or white sugar
  • 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 1 tablespoon of 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 set aside to let it rest.

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

  4. Add the other tablespoon of butter to the same pan used for the meat along with the vegetables and cook for 3 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, ginger root and garlic to a food processor and pulse until well chopped. I often use ginger paste as it keeps for a long time and easier to use. 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.

To make in the Air Fryer

  1. Create the sauces the same as above and chop the vegetables and meat in the same way. The only difference is that I used 1 extra tablespoon of butter.

    Preheat the air fryer for 5 minutes minutes. In a large bowl mix together the vegetables and meat cubes with 2 tablespoons of melted butter. Place in the basket of the air fryer and spread out in an even layer. Air fry for 12 minutes at 400°F.

  2. Next add in the shrimp and 1 more tablespoon of melted butter. Mix well and spread out as best you can and cook for 3-5 minutes until the shrimp is cooked through. Take out and mix in the sesame oil and spoon onto a platter and serve.

Recipe Notes

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