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
Scale
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.
