If you’re craving a restaurant-quality meal that you can whip up effortlessly at home, this Easy Hibachi Steak with Fried Rice Recipe is going to be your new best friend in the kitchen. It brings together tender, juicy NY Strip steak seared to perfection alongside vibrant fried rice loaded with savory aromatics and a touch of sweetness. The combination is pure magic on a plate, offering bold flavors, satisfying textures, and all the comfort of your favorite hibachi grill experience without ever leaving your house. Trust me, once you try this recipe, it’s going to be a go-to dinner that everyone will ask for again and again.
Ingredients You’ll Need
What’s fantastic about this dish is how simple but essential each ingredient is — every element has a purpose that helps build layers of flavor, texture, and eye-catching color on your plate.
- NY Strip Steak: Choose a well-marbled cut for juicy, tender steak with rich flavor.
- Low sodium soy sauce: Adds umami depth without overpowering saltiness; tamari works for gluten-free options.
- Sesame oil: Brings a lovely nutty aroma that’s signature to hibachi dishes.
- Garlic, minced: Provides a fragrant, savory punch to both steak and fried rice.
- Ginger paste: Offers a warm, slightly spicy undertone that brightens the dish.
- Worcestershire sauce: Adds complex, tangy depth to the steak marinade.
- Honey (optional): Balances salty and savory notes with a subtle sweetness.
- Basmati rice, cooked and cooled: The perfect fluffy grain that doesn’t clump while frying.
- Medium onion, diced: Gives sweetness and texture contrast in the fried rice.
- Eggs: Provide creaminess and body, binding the fried rice together.
- Frozen mixed vegetables, thawed: A colorful nutrient boost and crunch.
- Butter: Adds richness and helps develop a golden crust on the rice.
- Sesame seeds: Sprinkle on for a toasted nutty finish and visual appeal.
- Mayonnaise, ketchup, Sriracha (for sauce): Create a creamy, tangy, spicy sauce that pairs beautifully with the steak.
- Salt: Season to taste and enhance all the flavors.
How to Make Easy Hibachi Steak with Fried Rice Recipe
Step 1: Marinate the Steak
Begin by whisking together the low sodium soy sauce, sesame oil, minced garlic, ginger paste, Worcestershire sauce, and honey in a small bowl to create a perfectly balanced marinade. This blend ensures the steak will soak up savory, slightly sweet, and aromatic flavors. Coat your sliced NY Strip steak well, then let it rest for at least 10 minutes. This step tenderizes the meat and infuses it with the bright, bold hibachi taste that’s key to this dish.
Step 2: Prep Your Cooking Surface
Heat a griddle or two heavy-bottomed pans on high for about 4 minutes so they are super hot — this is what gives both the steak and fried rice that incredible sear and slight char that locks in flavor.
Step 3: Cook the Fried Rice
Add the sesame oil to your hot pan(s), then toss in the cooled basmati rice, diced onion, and beaten eggs. Stir and toss continuously over high heat for about 3 minutes. This technique allows the eggs to coat the rice grains perfectly while softening the onion to a sweet tenderness. Next, stir in the thawed mixed vegetables, then splash in the low sodium soy sauce along with the butter, more minced garlic, ginger paste, and a hearty sprinkle of sesame seeds. Cook everything for an additional 5 minutes or until the rice develops a beautiful golden brown crust on the bottom — that’s the hallmark of truly fantastic hibachi fried rice.
Step 4: Cook the Steak
While the rice is finishing, sear your marinated steak slices on the hot griddle or pan. Cook each side for 2 to 3 minutes depending on thickness, just until it’s browned on the outside and still juicy inside. The combination of searing on such a hot surface with the marinade caramelizing creates that signature hibachi steak flavor and texture.
How to Serve Easy Hibachi Steak with Fried Rice Recipe
Garnishes
Sprinkle toasted sesame seeds and finely chopped green onions over both the steak and fried rice for a pop of color and an extra layer of nutty, fresh aromas that enhance the eating experience.
Side Dishes
If you want to round out your meal, a crisp cucumber salad or some steamed broccoli dressed lightly with soy sauce and sesame oil complement the rich steak and fried rice perfectly. They add crunch and a refreshing balance to the plate.
Creative Ways to Present
For a little extra flair, serve your hibachi steak slices fanned out next to a molded mound of fried rice on a warm plate. A dollop of spicy mayo sauce made by blending mayonnaise, ketchup, and Sriracha on the side offers a creamy, tangy dip that guests will love customizing their bites with.
Make Ahead and Storage
Storing Leftovers
Your leftover Easy Hibachi Steak with Fried Rice Recipe can be stored in airtight containers in the refrigerator for up to 3 days without losing much of its delicious flavor or texture.
Freezing
If you want to keep this meal longer, the fried rice and cooked steak freeze well separately. Pack them in freezer-safe bags and consume within 1 to 2 months for best taste.
Reheating
When reheating, use a hot skillet or wok to bring the fried rice back to life, tossing frequently to maintain that delicate crispiness. Gently warm the steak slices separately to avoid overcooking and drying out the meat.
FAQs
Can I use a different cut of steak?
Absolutely! While NY Strip steaks work wonderfully because of their balance of tenderness and flavor, ribeye, sirloin, or even flank steak can substitute — just adjust cooking times to match the thickness.
What rice is best for fried rice?
Basmati rice is ideal for this Easy Hibachi Steak with Fried Rice Recipe because its long grains separate nicely and don’t clump. However, jasmine or medium-grain rice works too, especially if cooked and cooled properly overnight.
Do I have to use sesame oil?
Sesame oil lends a signature flavor that’s integral to hibachi dishes, but if you don’t have it on hand, olive oil is a decent stand-in. Just know the toasted nutty aroma won’t be quite the same.
Is it necessary to cool the rice before frying?
Yes! Freshly cooked rice tends to be too moist and sticky for fried rice. Cooling it — ideally overnight — dries it out just enough to achieve that perfect fried texture with a slight crust.
How spicy is the dish?
This recipe on its own is mild, but the optional Sriracha in the mayo sauce adds a nice kick. You can adjust the amount to suit your heat preference or leave it out if you prefer no spice at all.
Final Thoughts
This Easy Hibachi Steak with Fried Rice Recipe is one of those rare dishes that feels special but is surprisingly simple to make. Its blend of juicy steak, flavorful fried rice, and fresh garnishes creates a killer meal perfect for weeknights or impressing friends. Give it a try — I promise it will become a favorite in your dinner rotation faster than you can say hibachi!
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Easy Hibachi Steak with Fried Rice Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese
Description
This Easy Hibachi Steak with Fried Rice recipe combines tender, marinated NY strip steak with flavorful, crispy fried rice cooked with garlic, ginger, and vegetables. The dish captures the essence of Japanese hibachi-style cooking, perfect for a quick and delicious weeknight meal that serves four in just 30 minutes.
Ingredients
Steak Marinade
- 1½ lbs NY Strip Steak
- 2 tbs low sodium soy sauce (or tamari)
- 2 tbs sesame oil (or olive oil)
- 4 cloves garlic, minced
- 1 tbs ginger paste
- 1 tbs Worcestershire sauce
- 2 tbs honey (optional)
Fried Rice
- 6 cups cooked and cooled Basmati rice
- 2 tbs sesame oil (or olive oil)
- 1 medium onion, diced
- 3 eggs
- 12 oz bag frozen vegetables, thawed
- 1/4 cup low sodium soy sauce
- 2 tbs butter
- 3 cloves garlic, minced
- 1 tbs ginger paste
- 1 tbs sesame seeds
Optional Sauce
- 1/2 cup mayonnaise
- 1/4 cup ketchup
- 1 tbs Sriracha
- Salt to taste
Instructions
- Prepare Steak Marinade: In a small bowl, whisk together the soy sauce, sesame oil, minced garlic, ginger paste, Worcestershire sauce, and honey (if using). This mixture will help tenderize and flavor the steak.
- Marinate Steak: Place the NY Strip Steak in a shallow dish or resealable plastic bag and pour the marinade over the meat. Make sure the steak is well coated. Let it marinate while you prepare the fried rice, ideally for at least 10-15 minutes.
- Heat Cooking Surface: Preheat a griddle or two large pans over high heat for about 4 minutes to ensure a hot cooking surface for both steak and fried rice.
- Cook Fried Rice Base: Add 2 tablespoons of sesame oil to the heated griddle or pans. Add the cooked and cooled Basmati rice, diced onion, and eggs. Toss and mix continuously for about 3 minutes to allow the eggs to scramble and integrate with the rice and onions.
- Add Vegetables and Seasonings: Stir in the thawed frozen vegetables, then add the low sodium soy sauce, butter, minced garlic, ginger paste, and sesame seeds. Continue cooking and stirring for another 5 minutes until a golden brown crust forms on the rice, developing that signature hibachi flavor.
- Cook Steak: While the rice is finishing, place the marinated steak on the hot griddle or pan and cook to your desired doneness, about 3-4 minutes per side for medium-rare depending on thickness.
- Optional Sauce Preparation: In a small bowl, mix together mayonnaise, ketchup, Sriracha, and salt to taste. This sauce adds a creamy, spicy complement to the hibachi steak and fried rice.
- Serve: Slice the cooked steak against the grain and plate alongside the golden fried rice. Serve with the spicy mayo sauce on the side if desired.
Notes
- Use cooked and cooled rice to prevent sogginess and ensure a crispy fried rice texture.
- Adjust the amount of Sriracha in the optional sauce according to your spice preference.
- If you don’t have a griddle, use two large skillets or a large cast iron pan to mimic hibachi-style cooking.
- For a gluten-free option, use tamari instead of soy sauce and ensure Worcestershire sauce is gluten-free.
- Make sure to preheat your cooking surface well to achieve the characteristic hibachi sear and crust on the rice.
