Hibachi Steak With Fried Rice (Print Version)

Quick one-pan hibachi steak with fried rice. Tender sirloin, crispy rice, fresh vegetables. Ready in 35 minutes.

# What You’ll Need:

→ Steak & Marinade

01 - 1 lb sirloin steak, cut into 1-inch cubes
02 - 2 tablespoons low-sodium soy sauce
03 - 1 tablespoon mirin or dry sherry
04 - 1 tablespoon sesame oil
05 - 1 garlic clove, minced
06 - 1/2 teaspoon ground black pepper

→ Fried Rice

07 - 3 cups cooked and cooled jasmine rice, preferably day-old
08 - 2 tablespoons vegetable oil, divided
09 - 1 small onion, diced
10 - 1 cup carrots, diced
11 - 1 cup zucchini, diced
12 - 1 cup mushrooms, sliced
13 - 1 cup frozen peas
14 - 2 large eggs, lightly beaten
15 - 2 tablespoons low-sodium soy sauce
16 - 1 tablespoon unsalted butter
17 - 2 green onions, thinly sliced
18 - Salt and pepper to taste

→ Garnish

19 - Sesame seeds
20 - Additional sliced green onions

# How to Make It:

01 - In a mixing bowl, combine steak cubes with soy sauce, mirin, sesame oil, minced garlic, and black pepper. Allow to marinate for at least 10 minutes while preparing remaining ingredients.
02 - Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add marinated steak and cook for 2-3 minutes, stirring occasionally, until browned on exterior but tender inside. Transfer cooked steak to a clean plate and set aside.
03 - Add remaining 1 tablespoon oil to the same pan. Sauté onion, carrots, zucchini, and mushrooms for 4-5 minutes, stirring frequently, until vegetables reach desired tenderness.
04 - Push cooked vegetables to the side of the pan, creating a clear space. Pour beaten eggs into the cleared area and scramble until fully cooked, breaking into small curds.
05 - Add cooled rice, frozen peas, and cooked steak to the pan with vegetables and eggs. Drizzle with soy sauce and toss all ingredients together, using spatula to break up any rice clumps.
06 - Stir in butter and half of the sliced green onions. Cook for 2-3 minutes over medium-high heat, stirring frequently, until all components are heated through and rice develops light crispy edges. Taste and adjust seasoning with salt and pepper as needed.
07 - Transfer to serving dishes immediately. Garnish with sesame seeds and remaining green onions. Serve hot.

# Additional Tips::

01 -
  • Everything cooks in one pan, so you get big flavor with almost no cleanup.
  • The steak stays tender and caramelized without any fancy technique.
  • Day-old rice turns into crispy, golden bits that taste just like the hibachi grill.
  • You can swap the protein or vegetables based on what's in your fridge.
02 -
  • Cold rice is the secret to avoiding mushy fried rice; if you only have fresh rice, spread it on a baking sheet and refrigerate it for 30 minutes.
  • Don't crowd the steak in the pan or it will steam instead of sear; cook in batches if your skillet isn't big enough.
  • Taste before serving because the soy sauce and butter add salt; you might not need any extra.
03 -
  • Use the highest heat your stove and pan can handle without smoking; that's how you get the crispy, charred bits that make fried rice taste like it came from a restaurant.
  • Keep everything prepped and within reach before you start cooking; once the pan is hot, this recipe moves fast and you won't have time to chop mid-stir.
  • Stir in the butter at the very end off the heat so it melts into the rice without separating or burning.
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