@user5694695006595: Recipe Name Garlic Butter Steak and Shrimp Hibachi Rice Bowl Ingredients 1. Sirloin Steak – 1 lb, cut into bite-sized cubes 2. Large Shrimp – 1 lb, peeled and deveined 3. Long-Grain Rice – 2 cups 4. Chicken Broth – 3½ cups 5. Olive Oil – 2 tbsp 6. Unsalted Butter – 6 tbsp 7. Garlic – 6 cloves, minced 8. Yellow Onion – 1 large, cut into chunks 9. Green Bell Pepper – 1 medium, chopped 10. Yellow Bell Pepper – 1 medium, chopped 11. Red Bell Pepper – 1 medium, chopped 12. Mushrooms – 8 oz, sliced 13. Soy Sauce – 4 tbsp 14. Worcestershire Sauce – 1 tbsp 15. Paprika – 1 tsp 16. Turmeric – ½ tsp 17. Garlic Powder – 1 tsp 18. Onion Powder – ½ tsp 19. Black Pepper – 1 tsp 20. Salt – 1 tsp 21. Red Pepper Flakes – ½ tsp 22. Fresh Lemon Juice – 1 tbsp 23. Fresh Parsley – 2 tbsp, chopped 24. Fresh Thyme – ½ tsp 25. Vegetable Oil – 1 tbsp Recipe 1. Rinse the rice under cold running water until the water becomes mostly clear. Drain thoroughly and set aside. Cut the steak into evenly sized cubes and prepare the shrimp by peeling, deveining, and patting them dry. 2. Season the steak cubes with paprika, garlic powder, onion powder, half of the black pepper, and half of the salt. Toss thoroughly to coat every piece. 3. Season the shrimp separately with the remaining salt, black pepper, and red pepper flakes. Set aside while preparing the rice and vegetables. 4. Heat vegetable oil in a large saucepan over medium heat. Add the rice and turmeric, stirring for approximately 2 minutes until the grains are lightly toasted and coated with the seasoning. 5. Pour in the chicken broth and bring to a gentle boil. Reduce the heat to low, cover, and cook for approximately 15–18 minutes until the rice is tender and the liquid is absorbed. Remove from heat and let it rest covered for 5 minutes. 6. Heat olive oil and 2 tablespoons of butter in a large skillet or flat griddle over medium-high heat. Add the steak cubes in a single layer, allowing them to develop a deep golden-brown crust. 7. Cook the steak for approximately 2–4 minutes per side, depending on the size of the cubes and desired doneness. Add 2 minced garlic cloves and 1 tablespoon of soy sauce during the final minute. Toss to coat, then transfer the steak to a plate. 8. In the same skillet, melt another tablespoon of butter. Add the shrimp in a single layer and cook for approximately 2 minutes per side until pink, opaque, and cooked through. 9. Add 2 minced garlic cloves, 1 tablespoon of soy sauce, lemon juice, and a little parsley to the shrimp. Toss gently until glossy and fragrant. Transfer the shrimp to a separate plate. 10. Add the remaining olive oil and 1 tablespoon of butter to the skillet. Add the chopped onion, green bell pepper, red bell pepper, yellow bell pepper, and sliced mushrooms. 11. Cook the vegetables over medium-high heat for approximately 5–7 minutes, stirring occasionally until tender-crisp with lightly browned edges. 12. Add the remaining minced garlic, soy sauce, Worcestershire sauce, and fresh thyme. Stir everything together and cook for another minute until the vegetables are coated in the savory garlic sauce. 13. Add the cooked steak back into the skillet along with the shrimp. Add the remaining butter and gently toss everything together until the meat and seafood are coated in the flavorful sauce. 14. Spread the turmeric-seasoned rice across a large serving platter. Arrange the garlic butter steak, shrimp, mushrooms, onions, and colorful bell peppers generously over the rice. Spoon the remaining skillet sauce over the entire dish. 15. Finish with freshly chopped parsley and a sprinkle of red pepper flakes. Serve immediately with lemon wedges and your favorite creamy garlic or hibachi dipping sauce. Follow for more delicious recipes and amazing homemade food ideas!

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Tuesday 10 November 2026 11:59:10 GMT