Easy Hibachi Steak With Fried Rice (Printable Version)

Tender steak cubes with crisp vegetables and fried rice in a savory hibachi-style skillet.

# 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 bowl, combine steak cubes with soy sauce, mirin, sesame oil, minced garlic, and black pepper. Marinate for at least 10 minutes while preparing other ingredients.
02 - Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add marinated steak and cook for 2 to 3 minutes, stirring occasionally, until browned but still tender. Remove steak from pan and set aside.
03 - In the same pan, add the remaining 1 tablespoon oil. Sauté onion, carrots, zucchini, and mushrooms for 4 to 5 minutes, until just tender.
04 - Push vegetables to the side of the pan. Pour beaten eggs into the cleared space and scramble until just cooked.
05 - Add rice, peas, and cooked steak to the pan. Drizzle with soy sauce and toss everything together, breaking up any clumps of rice.
06 - Stir in butter and half the green onions. Cook for another 2 to 3 minutes, stirring frequently, until heated through and slightly crispy.
07 - Taste and adjust seasoning with salt and pepper as needed. Serve immediately, garnished with sesame seeds and extra green onions if desired.

# Expert Advice:

01 -
  • It's a complete meal in one pan, which means less washing up and more time actually enjoying your food.
  • The steak stays tender because you're cutting it small and cooking it fast, giving you those caramelized edges without the chew.
  • Day-old rice is your secret weapon here—it actually prevents the mushiness that ruins most homemade fried rice.
02 -
  • Day-old rice is absolutely essential—if you use fresh rice, it will absorb all the liquid and become gluey instead of staying separated and slightly crispy like real hibachi fried rice.
  • Don't overcrowd the pan or the steak will steam instead of sear; if your pan is small, cook the steak in two batches so each piece gets golden edges.
  • The green onions must go in at the very end, raw and fresh, or they'll wilt and lose their crisp bite that makes the whole dish feel alive.
03 -
  • If your rice is fresh and you're in a bind, spread it on a baking sheet and refrigerate it for a few hours to dry it out—it's not perfect, but it helps prevent mushiness.
  • Cook your steak in batches if needed rather than crowding the pan; overcrowding drops the temperature and you'll steam meat instead of sear it.
  • The butter should be added in the last moment possible so it melts into the warm rice and coats everything with a subtle shine and flavor.
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