Ingredients:

  • 1 lb Sirloin or Filet Mignon, cut into 1-inch cubes
  • 1 lb Large shrimp, peeled and deveined
  • 2 tbsp Avocado oil
  • 3 tbsp Low-sodium soy sauce
  • 0.5 Fresh lemon, juiced
  • 3 cups Cooked Jasmine rice, chilled overnight
  • 0.5 cup Frozen peas and carrots, thawed
  • 2 Large eggs, lightly beaten
  • 3 Green onions, sliced
  • 4 tbsp Unsalted grass-fed butter, softened
  • 4 cloves Garlic, minced
  • 1 tsp Freshly grated ginger
  • 0.5 cup Plain Greek yogurt
  • 0.25 cup Avocado oil mayonnaise
  • 1 tbsp Tomato paste
  • 1 tsp Smoked paprika
  • 1 tsp Garlic powder
  • 1 tbsp Honey

Instructions:

  1. Preheat your Blackstone griddle. Set the left two burners to Medium-High (approx. 400°F) for searing and the right burners to Medium for the rice and vegetables.
  2. In a small bowl, combine softened butter, minced garlic, and grated ginger to create the Hibachi Garlic Butter.
  3. Whisk together Greek yogurt, avocado oil mayo, tomato paste, paprika, garlic powder, and honey to create the Lightened-Up Yum Yum sauce. Set aside.
  4. Apply avocado oil to the hot zone. Place steak cubes and shrimp on the griddle. Sear the steak until a mahogany crust forms (approx. 2-3 minutes per side). Flash-sear the shrimp until pink and opaque (approx. 1-2 minutes per side).
  5. Move proteins to the cooler zone. Add a portion of garlic butter and lemon juice to the shrimp, and garlic butter with soy sauce to the steak.
  6. On the other side of the griddle, scramble the eggs, then add the cold Jasmine rice, peas, carrots, and white parts of the green onions. Toss with the remaining soy sauce and garlic butter until the rice is crispy and separate.
  7. Combine all components or serve side-by-side, garnished with green onion tops and served with Yum Yum sauce.