Steak and Shrimp Hibachi-style Dinner

Make the sauce: In a small mixing bowl, whisk together the Mayonnaise (1/2 cup), Tomato Paste (2 tsp), melted Butter (2 tsp), Garlic Powder (1 tsp), Granulated Sugar (1 tsp), Rice Vinegar (1 tsp), Paprika (as needed), and Freshly Ground Black Pepper (as needed). Slowly drizzle in the Water (2 tsp) until the sauce is pourable. Cover and refrigerate until ready to use. The sauce can be stored in the refrigerator for up to 1 week.

Cook the rice: In a large skillet over medium high heat, melt the Unsalted Butter (2 Tbsp). Add the Yellow Onion (1/2) and Garlic (2 cloves) and cook until they begin to caramelize, about 3 minutes. Add the Frozen Peas and Carrots (1/2 cup) and cook until tender, about 2 minutes. Add the whisked Large Egg (1) and stir to scramble. Add the White Rice (2 cups), Oyster Sauce (2 Tbsp), Soy Sauce (2 Tbsp), and Sesame Oil (2 Tbsp). Stir to finish cooking the egg and crisp up the rice, about 3 minutes. Season with Freshly Ground Black Pepper (to taste). Keep the rice warm until ready to eat. Alternatively, you can cool and store in an airtight container in the refrigerator for up to 5 days.

Cook the protein and veggies: In a small mixing bowl, combine the Garlic Powder (2 tsp), Onion Powder (2 tsp), and Freshly Ground Black Pepper (2 tsp). Divide the seasoning between the New York Strip Steak (8 oz) and Shrimp (8 oz).

Heat a large skillet over medium-high heat and 1 tablespoon (14 grams) Unsalted Butter (1 Tbsp). Once melted, add the steak with 1 tablespoon (16 grams) Soy Sauce (1 Tbsp) and cook until the edges are crispy and the meat reaches an internal temperature of 135℉ (57℃), about 5 minutes. Remove the steak from the pan and set aside.

Add another tablespoon of Unsalted Butter (1 Tbsp) to the pan. Once melted, add the shrimp and cook until opaque and cooked through, about 3 minutes. Remove the shrimp from the pan and set aside.

Add the remaining tablespoon of Unsalted Butter (1 Tbsp) to the pan. Once melted, add the Zucchini (1), Yellow Onion (1/2), and remaining Soy Sauce (1 Tbsp) and cook until crispy on the outside and tender on the inside, about 5 minutes.

Serve the steak, shrimp, and veggies over the fried rice and drizzle with the sauce. Finish with sliced Scallions (to taste).