Blackstone Hibachi Steak Fried Rice (Printable)

Savory hibachi-style fried rice with tender steak and crisp vegetables, perfectly seared on a Blackstone griddle for authentic Japanese-American flavors.

# What You Need:

→ Steak & Marinade

01 - 1 lb sirloin or ribeye steak, cut into bite-sized cubes
02 - 2 tbsp soy sauce
03 - 1 tbsp sesame oil
04 - 1 tbsp mirin or dry sherry
05 - Salt and black pepper, to taste

→ Fried Rice

06 - 3 cups cooked, chilled white rice, preferably day-old
07 - 2 tbsp vegetable oil
08 - 2 large eggs, lightly beaten
09 - 1 cup frozen peas and carrots, thawed
10 - 3 green onions, sliced
11 - 3 cloves garlic, minced
12 - 2 tbsp soy sauce
13 - 1 tbsp unsalted butter

→ Garnish

14 - Sesame seeds, for sprinkling
15 - Extra green onions, sliced

# How To Make It:

01 - Combine steak cubes, soy sauce, sesame oil, mirin, salt, and pepper in a bowl. Let marinate for 10-15 minutes to tenderize and infuse flavor.
02 - Preheat your Blackstone griddle to medium-high heat. Add 1 tbsp vegetable oil and spread evenly across the cooking surface.
03 - Place marinated steak pieces on the hot griddle. Sear for 2-3 minutes per side until browned and cooked to desired doneness. Remove steak and set aside on a plate.
04 - Add remaining vegetable oil to the griddle. Pour in beaten eggs and scramble quickly until just set. Push eggs to the side to make room for vegetables.
05 - Add minced garlic, peas, and carrots to the griddle. Sauté for 2-3 minutes, stirring frequently until vegetables are heated through and fragrant.
06 - Add chilled rice to the griddle. Break up any clumps with your spatula and stir-fry with the vegetables and eggs for 3-4 minutes until rice is heated through and slightly crispy.
07 - Drizzle soy sauce evenly over the rice and add butter. Toss everything together vigorously until butter is melted and all ingredients are well combined and hot.
08 - Return seared steak to the rice mixture. Add sliced green onions and toss gently to incorporate. Serve immediately while hot, garnished with sesame seeds and extra green onions.

# Expert Suggestions:

01 -
  • The steak stays impossibly tender while getting that gorgeous charred crust
  • Everything cooks on one surface so cleanup is practically nonexistent
  • It comes together faster than ordering takeout and tastes infinitely better
02 -
  • Freshly cooked rice will ruin this dish—use rice that has spent at least overnight in the refrigerator
  • Crowding the griddle lowers the temperature and creates steam instead of that coveted sear
  • Let the steak rest off the heat while you cook the rice so it stays juicy
03 -
  • Butter at the end is what makes restaurant hibachi taste so luxurious
  • A splash of water can help steam the rice if it is not fully warmed through

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