Save Bring the sizzle of a Japanese steakhouse to your dining table with this Easy Hibachi Steak with Fried Rice. This Japanese-American main dish serves 4 and combines tender sirloin steak with a vibrant medley of vegetables and buttery rice. Perfect for a quick weeknight meal, it offers all the bold flavors of hibachi cooking in a simple one-pan format that minimizes cleanup. Please note that this recipe contains meat and dairy.
Save The key to this dish is the balance of textures—the juicy, seared steak cubes paired with the slight crunch of sautéed carrots, zucchini, and mushrooms. By marinating the steak even briefly, you ensure every bite is packed with savory umami flavor.
Ingredients
- Steak & Marinade:
- 1 lb (450 g) sirloin steak, cut into 1-inch cubes
- 2 tbsp low-sodium soy sauce
- 1 tbsp mirin (or dry sherry)
- 1 tbsp sesame oil
- 1 garlic clove, minced
- 1/2 tsp ground black pepper
- Fried Rice:
- 3 cups cooked and cooled jasmine rice (preferably day-old)
- 2 tbsp vegetable oil, divided
- 1 small onion, diced
- 1 cup carrots, diced
- 1 cup zucchini, diced
- 1 cup mushrooms, sliced
- 1 cup frozen peas
- 2 large eggs, lightly beaten
- 2 tbsp low-sodium soy sauce
- 1 tbsp unsalted butter
- 2 green onions, thinly sliced
- Salt and pepper to taste
- Garnish (optional):
- Sesame seeds
- Additional sliced green onions
Instructions
- Marinate the Steak
- In a bowl, combine steak cubes with soy sauce, mirin, sesame oil, minced garlic, and black pepper. Marinate for at least 10 minutes while you prep other ingredients.
- Sear the Meat
- Heat 1 tbsp 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 but still tender. Remove steak from pan and set aside.
- Sauté Vegetables
- In the same pan, add the remaining 1 tbsp oil. Sauté onion, carrots, zucchini, and mushrooms for 4–5 minutes, until just tender.
- Scramble Eggs
- Push vegetables to the side of the pan. Pour beaten eggs into the cleared space and scramble until just cooked.
- Combine Ingredients
- Add rice, peas, and cooked steak to the pan. Drizzle with soy sauce and toss everything together, breaking up any clumps of rice.
- Final Fry
- Stir in butter and half the green onions. Cook for another 2–3 minutes, stirring frequently, until heated through and slightly crispy.
- Season and Serve
- Taste and adjust seasoning with salt and pepper as needed. Serve immediately, garnished with sesame seeds and extra green onions if desired.
Zusatztipps für die Zubereitung
For the best results, use cold, day-old jasmine rice. Fresh rice has too much moisture and can become mushy, whereas cold rice grains stay separate and achieve a better texture when fried.
Varianten und Anpassungen
Feel free to swap in shrimp or chicken instead of steak for a different protein option. For a more intense flavor, add a drizzle of yum yum sauce or spicy mayo over the top before serving.
Serviervorschläge
Serve the hibachi steak and rice immediately while it is piping hot. Garnish with sesame seeds and the remaining sliced green onions for a fresh, crunchy finish.
Save This easy hibachi steak and fried rice is a versatile dish that proves you don't need a professional griddle to enjoy restaurant-quality Japanese-American cuisine at home. Quick, hearty, and full of flavor, it is sure to become a favorite in your dinner rotation.
Questions & Answers
- → Why use day-old rice for hibachi fried rice?
Cold, day-old rice has less moisture content which prevents the dish from becoming mushy during cooking. The grains firm up overnight, allowing them to separate easily and develop that signature slightly crispy texture when stir-fried over high heat.
- → What cut of steak works best for hibachi?
Sirloin is an excellent choice for hibachi because it's tender, flavorful, and reasonably priced. The cubes cook quickly while remaining juicy. You can also use ribeye, flank steak, or New York strip if you prefer a more premium cut.
- → Can I make this dish ahead of time?
While hibachi is best enjoyed fresh, you can prep components in advance. Cut and marinate the steak up to 24 hours ahead, chop vegetables the night before, and have your rice cooked and cooled. The actual stir-frying should happen just before serving for optimal texture and flavor.
- → How do I get restaurant-style sear at home?
Use a heavy skillet or wok and preheat it thoroughly over medium-high heat. Avoid overcrowding the pan, which drops the temperature and causes steaming instead of searing. Cook ingredients in batches if needed, and let the steak develop a brown crust before stirring.
- → What vegetables work well in hibachi fried rice?
Classic hibachi vegetables include onions, carrots, zucchini, and mushrooms. You can also add bean sprouts, cabbage, bell peppers, or broccoli. The key is cutting vegetables into uniform, bite-sized pieces so they cook evenly alongside the rice and steak.
- → Is there a gluten-free option for this dish?
Yes, simply substitute regular soy sauce with tamari or certified gluten-free soy sauce. All other ingredients naturally fit a gluten-free diet. The marinade and seasoning will work just as well with the alternative sauce.