Easy Hibachi Steak With Fried Rice (Printer-friendly)

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

# What You'll Need:

→ 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

# Steps:

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 other ingredients.
02 - Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add marinated steak and cook for 2–3 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 4–5 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 2–3 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 -
  • You get restaurant-quality hibachi flavor in 35 minutes without the fancy equipment or the bill.
  • Everything cooks in one pan, which means you're not standing there juggling multiple burners and fighting cleanup dishes afterward.
  • The steak stays tender because it marinates while you chop, and the fried rice gets those crispy, caramelized bits that make people ask for seconds.
02 -
  • Day-old rice is absolutely essential—I learned this the hard way by using fresh rice and ending up with a mushy mess instead of the fluffy, slightly crispy result you're after.
  • Don't overcrowd the pan when you're searing the steak; give each piece space to brown, or you'll steam them instead of creating that golden crust.
  • The key to crispy rice is high heat in the final minutes and not stirring constantly—let sections of rice sit undisturbed so they can get those golden, slightly charred edges.
03 -
  • Always taste your steak marinade before it goes on the meat—if it's too salty, you've caught the problem early instead of oversalting the entire dish.
  • Keep your ingredients prepped and within arm's reach before you start cooking; fried rice happens fast once the pan heats up, and you won't have time to chop while everything's cooking.
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