Japanese BBQ Steak and Shrimp Fried Rice

Another take on "Surf and Turf" 🥩🦐

INGREDIENTS

For the Steak

• 1 NY strip steak

• Olive oil

• 2 tbsp butter

• Salt

• Pepper

• 4 garlic cloves, smashed

For the Shrimp

• 8–10 pieces frozen or fresh shrimp

• 2 tbsp butter

• Salt

For the Fried Rice

• 2 cups cooked white rice

• Sesame oil

• Salt

• 2 carrots, diced

• 8–10 Brussels sprouts, roughly chopped

• 8–10 stalks green onions, diced

• Rice wine vinegar

• 3 eggs

• Soy sauce

• Bachan’s Japanese BBQ sauce

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INSTRUCTIONS

Prepare the Rice (~25 min)

1. Heat a saucepan over medium heat for 4 minutes until hot.

2. Add sesame oil, enough to coat the bottom, then stir in the uncooked rice.

3. Toast the rice for about 2 minutes, stirring occasionally to prevent burning. Lightly season with salt.

4. Add water to cover the rice with about an inch of water above it.

5. Bring to a simmer, reduce heat to low, cover, and cook for 20 minutes.

6. Once done, remove from heat and let the rice cool for 5 minutes. Transfer to the freezer to reduce moisture and continue cooling.

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Cook the Steak (~12 min)

1. Heat a large skillet over medium heat for 4 minutes until hot. Add olive oil to coat the pan, followed by 2 tbsp of butter.

2. Add the steak and let it cook undisturbed for 3–4 minutes to achieve a good sear.

3. Flip the steak and cook for another 3–4 minutes.

4. Remove from the pan and let it rest. The steak will continue cooking as it cools. If you prefer your steak well-done, continue cooking on the pan for another 2–3 minutes.

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Cook the Shrimp (~4 min)

1. Using the same skillet, add 2 tbsp of butter and spread evenly over medium heat.

2. Add the shrimp and sprinkle lightly with salt. Cook for 4 minutes, flipping halfway through.

3. Remove from the skillet and set aside. Once cooled, chop the shrimp into smaller pieces to mix into the fried rice later.

4. Rinse the skillet quickly to prepare for the rice.

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Make the Fried Rice (~25 min)

1. Heat the large skillet over medium heat for 2 minutes until hot. Add the diced carrots and sauté for 2–3 minutes.

2. Add the chopped Brussels sprouts and cook for 3 minutes. Season with salt and pepper.

3. Stir in the green onions and cook for another 2 minutes.

4. Add a splash of rice wine vinegar to the vegetables. Taste and adjust seasoning if needed with salt and pepper.

5. Move the veggies to one side of the pan. Add 1 tbsp of butter to the empty side and crack the eggs into the pan. Cook for 1–2 minutes, then scramble with a spatula.

6. Combine the scrambled eggs with the veggies.

Fry the Rice

7. Remove the cooled rice from the freezer. Add 2 tbsp butter to the pan, followed by the rice. Cook for 3 minutes, stirring occasionally.

8. Drizzle soy sauce over the rice and stir until evenly coated. Combine the rice with the veggie-egg mixture.

9. Stir in the chopped shrimp and drizzle Bachan’s Japanese BBQ sauce over the mixture. Mix well.

10. Let the rice cook undisturbed for 3 minutes to crisp the bottom. Stir and repeat this step two more times. The rice should develop a slightly crunchy texture without burning.

Taste and Adjust

11. Taste the rice, aiming for a balance of savory and sweet. Adjust by adding more Bachan’s for sweetness or soy sauce to balance.

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Slice the Steak and Serve (~5 min)

1. Slice the steak evenly against the grain. If needed, warm the slices in the skillet with the rice for a minute or two.

2. Drizzle additional Bachan’s BBQ sauce over the steak and garnish with diced green onion.

3. Serve the fried rice in bowls, topped with steak slices and garnished with green onion.

Enjoy! 🥂

La Crema Pinot Grigio