Easy Hibachi Steak With Fried Rice (Printable)

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

# 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

# Directions:

01 - In a mixing bowl, combine steak cubes with soy sauce, mirin, sesame oil, minced garlic, and black pepper. Allow to 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. Transfer steak to a clean plate.
03 - Add remaining 1 tablespoon oil to the same pan. 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 through.
05 - Add rice, peas, and cooked steak to the pan. Drizzle with soy sauce and toss everything together, breaking up any rice clumps.
06 - Stir in butter and half the green onions. Cook for 2 to 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 additional green onions if desired.

# Expert Advice:

01 -
  • Everything cooks in one pan, which means you'll spend more time eating and less time scrubbing.
  • The steak stays tender and juicy while the rice gets those crispy, caramelized edges you can't fake.
  • It tastes like you ordered takeout, but costs half as much and takes barely longer than delivery would.
02 -
  • Day-old rice is absolutely essential because fresh rice absorbs too much moisture and becomes gummy; if you only have fresh rice, spread it on a plate to cool completely before using it.
  • Don't overcrowd the pan when you sear the steak—if it's packed too tight, it steams instead of browning, and you'll lose that restaurant-quality crust.
  • The order matters: steak first, then vegetables, then eggs, then rice, because each ingredient needs its own moment to develop flavor.
03 -
  • Add a tablespoon of oyster sauce along with the soy sauce for deeper, more complex flavor that tastes like you've been cooking for hours.
  • If you want heat, mix a teaspoon of sriracha or chili paste into the marinade before the steak goes in, or drizzle spicy mayo on top at the end.
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