Save to Pinterest Experience the excitement of a Japanese steakhouse right in your own kitchen with this Easy Hibachi Steak With Fried Rice. This one-pan meal captures the savory, buttery essence of hibachi-style cooking, combining tender sirloin steak with vibrant vegetables and perfectly seasoned rice. It is designed for those busy evenings when you want a restaurant-quality dinner without the long wait or the heavy cleanup.
Save to Pinterest The secret to this dish lies in the high-heat searing of the steak and the addition of a little butter at the end, which creates that signature glossy, rich finish found at hibachi grills. By using a single large skillet or wok, you allow the flavors of the marinated steak to meld beautifully with the jasmine rice and crisp vegetables, ensuring every bite is infused with savory goodness.
Ingredients
- Steak & Marinade: 1 lb sirloin steak (cut into 1-inch cubes), 2 tbsp low-sodium soy sauce, 1 tbsp mirin, 1 tbsp sesame oil, 1 minced garlic clove, 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 diced onion, 1 cup diced carrots, 1 cup diced zucchini, 1 cup sliced mushrooms, 1 cup frozen peas, 2 large lightly beaten eggs, 2 tbsp low-sodium soy sauce, 1 tbsp unsalted butter, 2 thinly sliced green onions, salt and pepper to taste.
- Garnish: Sesame seeds, additional sliced green onions.
Instructions
- Step 1: 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.
- Step 2: Sear the Steak
- 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.
- Step 3: Cook the Vegetables
- In the same pan, add the remaining 1 tbsp oil. Sauté onion, carrots, zucchini, and mushrooms for 4–5 minutes, until just tender.
- Step 4: Scramble the Eggs
- Push vegetables to the side of the pan. Pour beaten eggs into the cleared space and scramble until just cooked.
- Step 5: Combine Rice and Protein
- Add rice, peas, and cooked steak to the pan. Drizzle with soy sauce and toss everything together, breaking up any clumps of rice.
- Step 6: The Finishing Touch
- Stir in butter and half the green onions. Cook for another 2–3 minutes, stirring frequently, until heated through and slightly crispy.
- Step 7: 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
To achieve the best texture, always use cold, day-old rice. Freshly cooked rice contains too much moisture and will become mushy when fried. If you are in a pinch, spread freshly cooked rice on a baking sheet and place it in the freezer for 15-20 minutes to dry it out. Additionally, ensure your pan is very hot before adding the steak to get a proper sear without overcooking the center.
Varianten und Anpassungen
This recipe is highly versatile; you can easily swap the sirloin steak for shrimp or bite-sized pieces of chicken breast. For a gluten-free version, replace the soy sauce with tamari or coconut aminos. If you want to increase the heat, add a teaspoon of chili garlic sauce or sriracha during the final tossing of the rice.
Serviervorschläge
Serve this hibachi steak and fried rice in wide bowls to keep all the savory juices together. For the full restaurant experience, provide a side of yum yum sauce or a drizzle of spicy mayo. A simple side of miso soup or a ginger dressed house salad rounds out the meal perfectly.
Save to Pinterest With its vibrant colors and bold flavors, this Easy Hibachi Steak With Fried Rice is sure to become a new family favorite. It delivers everything you love about a Japanese steakhouse dinner—tender meat, crisp veggies, and aromatic rice—all from the comfort of your own home. Dig in and enjoy the delicious results of your quick kitchen work!
Questions & Answers
- → What type of steak works best for hibachi?
Sirloin steak is ideal for hibachi because it's tender, flavorful, and cooks quickly. You can also use ribeye, flank steak, or New York strip steak depending on your preference and budget.
- → Why should I use day-old rice?
Cold, day-old rice has less moisture which prevents the fried rice from becoming mushy. Freshly cooked rice contains too much steam and water, resulting in a gummy texture instead of the desired fluffy, separate grains.
- → Can I make this dish gluten-free?
Yes, simply substitute regular soy sauce with gluten-free tamari or coconut aminos. Ensure all other ingredients, particularly the mirin, are certified gluten-free as well.
- → What vegetables can I substitute?
You can customize with broccoli, bell peppers, snap peas, corn, or bean sprouts. The key is to use vegetables that cook quickly and maintain some crunch when stir-fried over high heat.
- → How do I store leftovers?
Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat, adding a splash of water or soy sauce to refresh the flavors and prevent drying.
- → Can I use a protein other than steak?
Absolutely. Chicken breast, shrimp, or even tofu work beautifully with this hibachi preparation. Adjust cooking times accordingly—shrimp cooks faster than steak, while chicken may need a few extra minutes.