Blackstone Hibachi Steak Fried Rice (Printable)
Tender steak and crisp vegetables in hibachi-style fried rice, cooked on a Blackstone griddle for authentic Japanese-American flavors.
# What goes in:
→ 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
# Directions:
01 - Combine steak cubes with 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 tablespoon vegetable oil and spread evenly across the 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 set. Push cooked eggs to the side.
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 heated through.
07 - Drizzle soy sauce over the rice and add butter. Mix thoroughly until everything is hot, evenly coated, and well combined.
08 - Return seared steak to the rice mixture. Add sliced green onions and toss gently to incorporate. Serve hot, garnished with sesame seeds and additional green onions.
# Expert Advice:
01 -
- The combination of tender seared steak and perfectly seasoned rice hits every craving spot
- It comes together faster than delivery and tastes infinitely better than takeout
02 -
- Cold rice from the refrigerator is the difference between perfect fried rice and a disappointing mushy mess
- Getting the griddle properly hot before adding ingredients creates those coveted crispy edges
03 -
- Pat the steak dry before marinating to get better sear marks
- Work in batches if your griddle gets crowded to maintain high heat