Blackstone Hibachi Steak Fried Rice (Printable)
Savory fried rice with tender steak, crisp vegetables, and hibachi flavors cooked on a Blackstone griddle.
# What You 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:
01 - Combine steak cubes, soy sauce, sesame oil, mirin, salt, and pepper in a bowl. Let marinate for 10-15 minutes to infuse 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 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 up any clumps with a spatula and stir-fry with the vegetables and eggs for 3-4 minutes.
07 - Drizzle soy sauce over the rice mixture and add butter. Toss everything together until well combined, hot, and evenly coated.
08 - Return the 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 Hints:
01 -
- Restaurant quality hibachi flavors right in your backyard without the wait or the bill
- Works beautifully with whatever vegetables you have lurking in your freezer
02 -
- Cold rice is the difference between restaurant worthy fried rice and a disappointing gloppy mess, plan ahead or cook rice the night before
- Do not overcrowd the griddle when searing the steak or you will end up boiling the meat instead of developing that caramelized crust
03 -
- Preheat your griddle for at least 10 minutes before starting, a properly hot surface is nonnegotiable for good hibachi
- Keep a spray bottle of water handy to deglaze any stubborn bits while cooking