Teppanyaki Surf & Turf Rice Box

Ingredients

For the Protein

• 200 g sirloin or ribeye steak, cubed
• 150 g large shrimp, peeled and deveined
• Salt and black pepper, to taste
• 1 tbsp vegetable oil

Teppanyaki Glaze

• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tbsp honey or brown sugar
• 1 tsp sesame oil
• 1 garlic clove, minced
• 1/2 tsp grated ginger

For the Fried Rice

• 2 cups cooked rice (day-old preferred)
• 1 egg, scrambled
• 1/2 cup diced onion
• 1/2 cup frozen mixed vegetables (corn, carrots, peas)
• 1 tbsp soy sauce
• 1 tbsp butter

For the Vegetables

• 1/2 cup zucchini, sliced
• 1/2 cup broccoli florets
• 1/4 cup chopped onion

Instructions

1. Prepare the Teppanyaki Glaze

In a small bowl, whisk together soy sauce, oyster sauce, honey (or brown sugar), sesame oil, garlic, and ginger. Set aside.

2. Make the Fried Rice

1. In a large skillet or wok, melt the butter over medium heat.
2. Add the scrambled egg.
3. Stir in the onion and mixed vegetables; cook for 2–3 minutes until softened.
4. Add the rice and soy sauce, stirring well to combine.
5. Fry for another 3–5 minutes until everything is heated through. Transfer to a plate and set aside.

3. Sear the Steak

1. Heat vegetable oil in a pan over medium-high heat.
2. Season the steak cubes with salt and pepper.
3. Sear for 2–3 minutes until browned on the outside and still juicy inside.
4. Add a splash of the teppanyaki glaze to coat the steak.
5. Remove from the pan and set aside.

4. Cook the Shrimp

1. In the same pan, add the shrimp.
2. Cook for 1–2 minutes per side until pink and fully cooked.
3. Pour in the remaining glaze to coat well.
4. Remove from heat.

5. Stir-Fry the Vegetables

Lightly sauté the zucchini, broccoli, and onions until just tender. Add a little glaze if desired.

6. Assemble the Rice Box

Add a generous portion of fried rice to your bowl or meal container. Top with glazed steak bites, shrimp, and stir-fried vegetables.