Easy Hibachi Steak Fried Rice (Printable)

Quick one-pan hibachi-style steak with vegetable fried rice. Ready in 35 minutes with minimal cleanup.

# What You'll Need:

→ Steak & Marinade

01 - 1 pound 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:

01 - Combine steak cubes with soy sauce, mirin, sesame oil, minced garlic, and black pepper in a bowl. 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 2-3 minutes, stirring occasionally, until browned but still tender. Remove steak and set aside.
03 - Add remaining 1 tablespoon oil to the same pan. Sauté onion, carrots, zucchini, and mushrooms for 4-5 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 through.
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 2-3 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 tastes like restaurant-quality hibachi but lives entirely in one skillet with almost no cleanup afterward.
  • The textured, slightly crispy rice develops character from the high heat and butter, something that never happens when you order takeout.
  • You can have this on the table faster than delivery would arrive, and the smell alone makes weeknight cooking feel like an occasion.
02 -
  • Day-old refrigerated rice is the secret because freshly cooked rice holds too much moisture and becomes a clumpy mess no matter how hot your pan gets or how good your technique is.
  • Don't overcrowd the pan when searing the steak because the pieces need direct contact with the hot surface to develop that caramelized crust that makes the dish taste restaurant-quality.
03 -
  • Keep your pan and all ingredients prepped before you start cooking because the actual cooking time moves fast and there's no time to chop mid-sear.
  • A wok with its sloped sides makes this easier than a flat skillet, but any large pan works if that's what you have; the key is having enough surface area to keep things in a single layer.
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