Easy Hibachi Steak with Fried Rice

Why You’ll Love This Recipe

This recipe delivers bold, savory flavor with simple ingredients and minimal prep. The steak is seared to perfection with a rich, caramelized crust, while the fried rice is fluffy, flavorful, and perfectly seasoned. It’s quicker and more affordable than takeout, easy to customize with your favorite vegetables, and perfect for weeknight dinners or casual gatherings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the steak:
1 1/2 pounds sirloin steak, cut into bite-sized cubes
Salt and black pepper to taste
2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon butter
2 cloves garlic, minced

For the fried rice:
3 cups cooked and cooled white rice
2 tablespoons vegetable oil
2 eggs, lightly beaten
1/2 cup diced carrots
1/2 cup peas
1/4 cup chopped green onions
2 tablespoons soy sauce
1 tablespoon butter
Salt and black pepper to taste

Optional for serving:
Yum yum sauce
Extra green onions
Sesame seeds

Directions

1. Pat the steak cubes dry and season with salt and black pepper. Toss with soy sauce and set aside.
2. Heat sesame oil in a large skillet or wok over medium-high heat.
3. Add the steak in a single layer and sear for 2–3 minutes per side until browned and cooked to your desired doneness.
4. Add butter and minced garlic during the last minute of cooking, stirring to coat the steak. Remove from the skillet and set aside.
5. In the same skillet, heat vegetable oil over medium heat.
6. Pour in the beaten eggs and scramble until fully cooked. Remove and set aside.
7. Add carrots and peas to the skillet and sauté for 3–4 minutes until tender.
8. Stir in the cooked rice, breaking up any clumps. Cook for 4–5 minutes, stirring frequently.
9. Add soy sauce, butter, and scrambled eggs. Mix well until evenly combined and heated through.
10. Stir in chopped green onions and season with salt and black pepper to taste.
11. Serve the hibachi steak alongside the fried rice, garnished with extra green onions and sesame seeds if desired.

Servings and timing

Servings: 4
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes

Variations

Swap sirloin for ribeye or New York strip for a richer flavor. Add mushrooms, zucchini, or onions to the fried rice for extra vegetables. For a spicy kick, drizzle with sriracha or add red pepper flakes. You can also substitute brown rice for white rice or use cauliflower rice for a lower-carb option.

Storage/Reheating

Store leftover steak and fried rice in separate airtight containers in the refrigerator for up to 4 days. Reheat in a skillet over medium heat with a small splash of water or oil to restore moisture. You can also microwave in short intervals, stirring occasionally. This dish can be frozen for up to 2 months, though the texture of the rice may change slightly after thawing.

FAQs

What cut of steak works best for hibachi-style cooking?

Sirloin is a great choice because it’s tender and cooks quickly, but ribeye and strip steak also work well.

Why should the rice be cooled before frying?

Cold rice helps prevent clumping and creates better texture when stir-fried.

Can I make this recipe without sesame oil?

Yes, but sesame oil adds authentic flavor. You can substitute with a neutral oil if needed.

How do I avoid overcooking the steak?

Cook it quickly over high heat and remove it from the pan as soon as it reaches your desired doneness.

Can I add more vegetables to the fried rice?

Absolutely. Bell peppers, broccoli, and bean sprouts are excellent additions.

What is yum yum sauce?

It’s a creamy, slightly sweet sauce often served at hibachi restaurants, typically made with mayonnaise and seasonings.

Can I use leftover steak?

Yes, add it to the fried rice at the end just to warm through.

Is this recipe gluten-free?

It can be made gluten-free by using tamari or a certified gluten-free soy sauce.

Can I cook everything in a wok?

Yes, a wok works perfectly for both the steak and the fried rice.

How do I get that hibachi-style sear?

Use high heat, avoid overcrowding the pan, and make sure the steak is dry before searing.

Conclusion

Easy Hibachi Steak with Fried Rice brings the bold flavors of a Japanese steakhouse right to your kitchen. With juicy seared steak and perfectly seasoned fried rice, this simple yet satisfying meal is sure to become a favorite for weeknight dinners and special occasions alike.

Easy Hibachi Steak with Fried Rice

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Easy Hibachi Steak with Fried Rice is a restaurant-style meal featuring tender seared steak bites and savory fried rice with vegetables, delivering bold, satisfying flavor right at home.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: Japanese-Inspired
• Diet: Halal

Ingredients

• For the steak:
• 1 1/2 pounds sirloin steak, cut into bite-sized cubes
• Salt and black pepper to taste
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon butter
• 2 cloves garlic, minced
• For the fried rice:
• 3 cups cooked and cooled white rice
• 2 tablespoons vegetable oil
• 2 eggs, lightly beaten
• 1/2 cup diced carrots
• 1/2 cup peas
• 1/4 cup chopped green onions
• 2 tablespoons soy sauce
• 1 tablespoon butter
• Salt and black pepper to taste
• Optional for serving:
• Yum yum sauce
• Extra green onions
• Sesame seeds

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Instructions

1. Pat steak cubes dry, season with salt and black pepper, and toss with soy sauce.
2. Heat sesame oil in a large skillet or wok over medium-high heat.
3. Sear steak in a single layer for 2–3 minutes per side until browned and cooked to desired doneness.
4. Add butter and garlic during the final minute, stirring to coat. Remove steak and set aside.
5. In the same skillet, heat vegetable oil over medium heat.
6. Add beaten eggs and scramble until fully cooked. Remove and set aside.
7. Sauté carrots and peas for 3–4 minutes until tender.
8. Add cooled rice, breaking up clumps, and cook for 4–5 minutes while stirring.
9. Stir in soy sauce, butter, and scrambled eggs until evenly combined.
10. Add chopped green onions and season with salt and pepper to taste.
11. Serve steak alongside fried rice, garnished with extra green onions and sesame seeds if desired.

Notes

• Use cold, day-old rice for the best fried rice texture.
• Cook steak over high heat and avoid overcrowding for a proper sear.
• Ribeye or strip steak can be substituted for sirloin.
• Use tamari for a gluten-free option.
• Store leftovers separately for up to 4 days in the refrigerator.
• Freeze for up to 2 months, though rice texture may slightly change.

Nutrition

• Serving Size: 1 serving (steak with rice)
• Calories: 640 kcal
• Sugar: 3 g
• Sodium: 980 mg
• Fat: 32 g
• Saturated Fat: 11 g
• Unsaturated Fat: 18 g
• Trans Fat: 0.5 g
• Carbohydrates: 48 g
• Fiber: 3 g
• Protein: 42 g
• Cholesterol: 210 mg