Easy Hibachi Steak With Fried Rice (Printable)

Quick one-pan steak and vegetable fried rice inspired by Japanese hibachi cooking, ready in 35 minutes.

# What Goes In:

→ 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 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 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. Taste and adjust seasoning with salt and pepper as needed.
07 - Transfer to serving plates immediately and garnish with sesame seeds and additional green onions if desired.

# Expert Tips:

01 -
  • It feels fancy enough to impress people but honest enough that you won't stress if something goes slightly sideways.
  • One skillet means less time scrubbing and more time enjoying the meal you just made.
  • The steak gets buttery and tender while the rice picks up all those savory caramelized bits—it's comfort food with a slight swagger to it.
02 -
  • Using warm or room-temperature rice will turn your fried rice into porridge—day-old refrigerated rice is essential because the cold grains fry instead of steam.
  • Don't overcrowd the pan or let your heat drop below medium-high; the steak and vegetables need that aggressive heat to develop flavor instead of just softening.
03 -
  • A squeeze of lime juice or a drizzle of spicy mayo right before serving adds a bright note that makes people ask what the secret ingredient is.
  • If you want crispy edges on the rice, resist the urge to stir constantly in those final 2–3 minutes; let it sit and develop a little golden crust on the bottom.
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