Blackstone Hibachi Steak Fried Rice (Print View)

Tender steak and vegetables in savory hibachi-style fried rice

# 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 It:

01 - Combine steak cubes, soy sauce, sesame oil, mirin, salt, and pepper in a bowl. Marinate for 10-15 minutes to allow flavors to penetrate.
02 - Preheat your Blackstone griddle to medium-high heat. Add 1 tbsp 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 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 to make room for vegetables.
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 your spatula and stir-fry with the vegetables and eggs for 3-4 minutes.
07 - Drizzle soy sauce over the rice and add butter. Mix thoroughly until everything is hot, evenly combined, and coated with sauce.
08 - Return cooked steak to the rice mixture. Add sliced green onions and toss gently to combine. Serve hot, garnished with sesame seeds and extra green onions.

# Expert Tips:

01 -
  • The combination of tender marinated steak and crisp vegetables creates that authentic hibachi taste without leaving your backyard
  • Cooking on a Blackstone gives you restaurant-quality fried rice with those coveted crispy bits and perfect texture in every bite
  • This recipe comes together in under 35 minutes, making it perfect for weeknight dinners that feel like weekend treats
02 -
  • Never use freshly cooked rice—it will turn into a mushy mess instead of the separate, slightly crispy grains you want
  • Let your griddle get properly hot before adding ingredients, or youll end up steaming everything instead of stir-frying
  • Have all your ingredients prepped and ready before you start cooking, because once you hit that griddle, everything moves fast
03 -
  • Clean your griddle between the steak and rice steps with a flat metal spatula or bench scraper—those browned bits add flavor, but you dont want burnt tastes in your rice
  • Prep all your ingredients into small bowls beforehand, because once you start cooking, you wont have time to chop or measure
  • If your rice is clumping together, break it up with your hands before adding it to the griddle for the best texture

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