YOUR SOLIN GENERATED RECIPE
Smoky Ginger-Garlic Hibachi Steak and Shrimp
Searing tender steak and succulent shrimp with crisp zucchini and onions in a fragrant, smoky ginger-garlic sauce for a clean hibachi experience.
INGREDIENTS
4 oz Sirloin steak
3.5 oz Large shrimp
0.5 tbsp Avocado oil
1 cup Zucchini
0.5 cup White onion
1 tbsp Coconut aminos
1 tsp Fresh ginger
2 cloves Garlic
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Smoked paprika
1 tsp Toasted sesame oil
PREPARATION
Cut the sirloin steak into 1-inch cubes and pat the shrimp dry with a paper towel to ensure a proper sear.
Heat the avocado oil in a large cast-iron skillet or wok over medium-high heat until it begins to shimmer.
Add the steak cubes in a single layer and sear for 2 minutes without moving them until a golden-brown crust forms.
Toss in the shrimp, sliced zucchini, and sliced white onion, sautéing for another 3 minutes until the shrimp are pink and opaque.
Stir in the minced garlic, grated ginger, coconut aminos, sea salt, black pepper, and smoked paprika.
Cook for 1 additional minute until the aromatics are fragrant, then remove from heat and drizzle with toasted sesame oil before serving.