Blackstone Hibachi Steak Fried Rice (Printable view)
Tender steak, crisp vegetables, and day-old rice come together on a hot griddle for smoky hibachi-style perfection.
# 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
# Steps:
01 - Combine steak cubes with soy sauce, sesame oil, mirin, salt, and pepper in a bowl. Let marinate for 10-15 minutes to tenderize and infuse flavor.
02 - Heat your Blackstone griddle to medium-high temperature. Add 1 tablespoon of 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 well-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 set. Push eggs to the side of the cooking surface.
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 apart any clumps with your spatula and stir-fry thoroughly with vegetables and eggs until heated through.
07 - Drizzle soy sauce evenly over the rice mixture and add butter. Toss everything together until butter is melted and all components are hot and well-coated.
08 - Return seared steak to the griddle. Add sliced green onions and toss gently to combine. Serve immediately, garnished with sesame seeds and additional green onions.
# Expert Advice:
01 -
- The marinated steak stays impossibly tender, never tough, thanks to a quick soak in soy and sesame before hitting the heat
- Everything happens on one griddle surface, meaning less cleanup and more time eating while its hot
02 -
- Freshly cooked rice contains too much moisture and will turn your hibachi into mush—plan ahead and use cold rice
- Overcrowding the griddle with steak drops the temperature instantly, so cook in batches if your griddle is small
03 -
- Chill your rice in a single layer on a baking sheet so it does not compact into a solid block in the fridge
- Keep a spray bottle of water nearby to tame sudden flare-ups when the steak hits the hot griddle