Blackstone Hibachi Steak Fried Rice (Printable Version)
Tender steak, crisp vegetables, and authentic hibachi flavors come together in this satisfying griddle-cooked rice dish.
# What You'll Need:
→ Steak & Marinade
01 - 1 lb sirloin or ribeye steak, cut into bite-sized cubes
02 - 2 tbsp soy sauce
03 - 1 tbsp sesame oil
04 - 1 tbsp mirin or dry sherry
05 - Salt and black pepper, to taste
→ Fried Rice
06 - 3 cups cooked, chilled white rice (preferably day-old)
07 - 2 tbsp vegetable oil
08 - 2 large eggs, lightly beaten
09 - 1 cup frozen peas and carrots, thawed
10 - 3 green onions, sliced
11 - 3 cloves garlic, minced
12 - 2 tbsp soy sauce
13 - 1 tbsp unsalted butter
→ Garnish
14 - Sesame seeds, for sprinkling
15 - Extra green onions, sliced
# How to Make It:
01 - Combine steak cubes, soy sauce, sesame oil, mirin, salt, and pepper in a bowl. Let marinate for 10-15 minutes to absorb flavors.
02 - Preheat Blackstone griddle to medium-high heat. Add 1 tbsp vegetable oil and spread evenly across the cooking surface.
03 - Place marinated steak pieces on the hot griddle. Sear for 2-3 minutes per side until browned and cooked to desired doneness. Remove steak and set aside on a plate.
04 - Add remaining vegetable oil to the griddle. Pour in beaten eggs and scramble until just cooked. Push eggs to the side of the griddle.
05 - Add minced garlic, peas, and carrots to the griddle. Sauté for 2-3 minutes until vegetables are heated through and fragrant.
06 - Add chilled rice to the griddle. Break up any clumps with a spatula and stir-fry with vegetables and eggs for 3-4 minutes until rice is hot and slightly crispy.
07 - Drizzle soy sauce over the rice and add butter. Mix thoroughly until everything is evenly coated and heated through.
08 - Return seared steak to the rice mixture. Add sliced green onions and toss gently to combine. Serve hot, garnished with sesame seeds and extra green onions.
# Expert Insights:
01 -
- The contrast of tender seared steak against fluffy grains makes every bite exciting
- Cooks faster than delivery and tastes infinitely better than takeout
02 -
- Fresh rice turns into mush, so never skip the chilling step
- Room temperature steak sears better than cold steak straight from the fridge
03 -
- Work in batches if your griddle seems crowded rather than overcrowding the surface
- Let the steak rest for a few minutes on the cutting board before cubing for juicier results