Description
This Easy Hibachi Steak with Fried Rice recipe brings the authentic flavors of hibachi-style cooking right to your home kitchen. Tender NY Strip steak marinated in savory soy, garlic, and ginger pairs perfectly with a flavorful fried rice loaded with vegetables and eggs. Ready in just 30 minutes, this dish is perfect for a quick yet impressive dinner.
Ingredients
Scale
Steak Marinade
- 1½ lbs NY Strip Steak
- 2 tbsp low sodium soy sauce (or tamari)
- 2 tbsp sesame oil (or olive oil)
- 4 cloves garlic, minced
- 1 tbsp ginger paste
- 1 tbsp Worcestershire sauce
- 2 tbsp honey (optional)
Fried Rice
- 6 cups cooked and cooled Basmati rice
- 2 tbsp sesame oil (or olive oil)
- 1 medium onion, diced
- 3 eggs
- 12 oz bag frozen vegetables, thawed
- 1/4 cup low sodium soy sauce
- 2 tbsp butter
- 3 cloves garlic, minced
- 1 tbsp ginger paste
- 1 tbsp sesame seeds
Hibachi Sauce
- 1/2 cup mayonnaise
- 1/4 cup ketchup
- 1 tbsp Sriracha
- Salt to taste
Instructions
- Prepare the Steak Marinade: In a small bowl, whisk together the low sodium soy sauce, sesame oil, minced garlic, ginger paste, Worcestershire sauce, and honey if using. This marinade will infuse the steak with the classic hibachi flavors.
- Marinate the Steak: Place the NY Strip Steak in a shallow dish or zip-top bag and pour the marinade over it. Let it sit for at least 15 minutes to absorb the flavors while preparing the fried rice. For best results, marinate up to 30 minutes if time allows.
- Cook the Steak: Heat a grill, grill pan, or skillet over medium-high heat. Remove steak from marinade and cook for about 4-5 minutes per side for medium-rare, or until desired doneness is reached. Transfer to a cutting board and let rest for a few minutes before slicing.
- Prepare the Fried Rice: Heat a griddle or two large pans on HIGH heat for about 4 minutes. Add sesame oil, then add the cooked and cooled Basmati rice along with diced onion and eggs. Toss and stir continuously to scramble the eggs and evenly mix with the rice for about 3 minutes.
- Add Vegetables and Flavorings: Stir in the thawed frozen vegetables, followed by the low sodium soy sauce, butter, minced garlic, ginger paste, and sesame seeds. Continue to cook and toss for an additional 5 minutes until the fried rice is heated through and has a golden brown color.
- Mix the Hibachi Sauce: While the fried rice finishes cooking, in a small bowl, combine mayonnaise, ketchup, Sriracha, and salt to taste. Mix thoroughly to create a spicy and tangy hibachi dipping sauce.
- Serve: Slice the rested steak against the grain. Plate the steak alongside generous servings of the vegetable fried rice. Offer the hibachi sauce on the side for dipping or drizzling over the steak and rice.
Notes
- Use day-old rice chilled in the refrigerator for the best texture in fried rice to prevent clumping.
- Adjust the amount of Sriracha in the hibachi sauce to control the spice level to your preference.
- If you prefer a gluten-free option, substitute tamari for soy sauce and ensure Worcestershire sauce is gluten-free.
- Marinate the steak longer for a more intense flavor infusion.
- If a griddle is unavailable, you can use a large non-stick skillet for the fried rice.
- Let the steak rest after cooking to retain its juices and enhance tenderness.