Hibachi Steak and Fried Rice Bowls

Our Hibachi Steak and Fried Rice Bowls recipe will allow you to experience the sizzle and savory flavors of hibachi right in your own kitchen! Tender steak is seared to perfection alongside fragrant fried rice bursting with colorful wonderfully seasoned vegetables. This easy meal brings the excitement and is wonderful for weeknight dinners or entertaining guests with an unforgettable meal.

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Why You Will Love This Recipe

• Flavorful and Delicious: Hibachi steak and fried rice are known for their bold and savory flavors. The steak is seasoned and cooked to perfection, resulting in juicy and tender meat with a caramelized exterior. The fried rice is seasoned with soy sauce, garlic, and sesame oil for the ultimate experience.
• Restaurant-Quality Experience at Home: Making this dish at home allows you to recreate the experience of dining in the comfort of your own kitchen.
• Cost-Effective: Dining out for hibachi can also be expensive. This dish is more cost effective without the hefty price tag.
• You Control the Ingredients: When cooking at home, you have control over the quality and freshness of the ingredients used in their dishes. You can choose high-quality cuts of steak, fresh vegetables, and whole grains for the fried rice, if desired.
• Customization: You can adjust the seasoning, spice level, and choice of ingredients to suit your tastes.

Key Ingredients

• Rice
• Steak
• Butter
• Garlic
• Vegetables
• Soy Sauce
• Rice Wine Vinegar
• Sesame Oil

What is Hibachi

Hibachi refers to a traditional Japanese style of cooking that involves grilling meat, seafood, and vegetables on a high-heat, flat-top iron griddle, often called a hibachi grill. The term “hibachi” itself translates to “fire bowl” in Japanese, originally referring to a portable charcoal grill used for heating purposes.

Butter

You know the secret to why it tastes so good? Butter! Butter, high heat, and spices contribute to the flavor, but it definitely starts here. Butter is almost always used in hibachi-style cooking to enhance flavor and add richness to the dishes. Hibachi chefs often use butter generously while cooking meat, vegetables, and fried rice on the flat-top iron griddle or skillet.

The butter contributes to the delicious caramelization and sear on the ingredients, as well as adding a buttery aroma and flavor to the finished dishes.

I promise this will be the best fried rice you have ever made at home, simply because of the butter.

What Type of Meat to Use

You should aim for tender cuts of beef that have good marbling for ultimate flavor. Marbling is the fat that is dispersed throughout a cut of meat, creating small, white streaks or flecks within the muscle fibers. These pockets of fat contribute to the flavor, juiciness, and tenderness of the meat. I usually use ribeyes. Here are some options to consider:

• Ribeye: Ribeye steak is prized for its rich flavor and excellent marbling, which makes it incredibly juicy and flavorful when grilled. It has a good balance of tenderness and beefy flavor, making it a popular choice for hibachi-style cooking.
• New York Strip: Also known as a strip steak or sirloin steak, the New York strip is flavorful and tender with a good amount of marbling. It’s a versatile cut that grills well and has a robust beefy flavor.
• Sirloin: Sirloin steak is a budget-friendly option that still offers good flavor and tenderness. It’s leaner than cuts like ribeye or New York strip but can still be delicious when cooked properly.
• Filet Mignon: Known for its tenderness and buttery texture, filet mignon is a prime choice. It’s a lean cut from the tenderloin and is often considered one of the most tender cuts of beef.

You can also substitute and use chicken, pork, shrimp, crab, or whatever you like.

Cold Rice

When preparing fried rice you should always use cold rice. I cook my rice the night before and store it in the fridge.

• Reduced Moisture Content: Cold rice has had time to cool and firm up, which helps reduce its moisture content. Moisture causes the rice grains to stick together and become mushy when fried. Cold rice will retain its individual grains better during the cooking process, making it light and fluffy.
• Prevents Sogginess: When hot or freshly cooked rice is used for fried rice, it releases steam during the frying process, which will make the texture soggy. Cold rice, having already released most of its moisture during cooling.
• Improved Texture: The firmness of cold rice allows it to withstand the heat of the pan without breaking apart or turning mushy.
• Better Absorption of Flavors: Cold rice will absorb sauces and seasonings more effectively during frying. That butter will really penetrate, along with other flavors like soy sauce and sesame oil!

Vegetables to Add

I love to use the Trader Joe’s Asian Vegetable Stir Fry. Here is a list of veggies that will work great.

• Onions
• Bell Peppers
• Zucchini
• Mushrooms
• Carrots
• Broccoli
• Snap Peas
• Bean Sprouts
• Green Onions/Scallions

How to Make Hibachi Steak and Fried Rice Bowls

Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.

1. Combine butter and minced garlic in a small bowl to create garlic butter.
2. Heat a skillet or flat-top iron griddle over medium-high heat. Add the garlic butter.
3. Once the butter is melted, add steak slices in a single layer. Season and cook. Transfer the cooked steak to a plate.
4. Add the cooked and cold rice to the same skillet. Stir and fry the rice.
5. Add in the vegetables, soy sauce, sesame oil, rice, and wine vinegar. Stir and cook until the vegetables are soft.
6. Serve the fried rice and vegetables with the cooked steak.

Adding Eggs

If you like eggs in your fried rice you can add them in and fry them alongside the rice.

What Type of Pan to Use

You’ll want to use a heavy-duty, flat-top iron griddle or a large, heavy-bottomed skillet. Here are some options:

• Cast Iron Skillet: A large cast iron skillet is an excellent alternative to a flat-top griddle for cooking hibachi steak. Cast iron heats evenly and retains heat effectively, making it ideal for achieving a good sear on the steak. Make sure your skillet is large enough to accommodate the steak without overcrowding, as this can prevent proper browning.
• Flat-Top Iron Griddle: A flat-top iron griddle is the traditional cooking surface used in hibachi-style cooking. It provides a large, flat cooking surface that heats evenly and retains heat well. Look for a griddle that is made of cast iron or stainless steel, as these materials are durable and conduct heat efficiently.
• Stainless Steel Skillet: A heavy-bottomed stainless steel skillet will also work well. Look for a skillet with a thick bottom to ensure even heat distribution and prevent hot spots. Stainless steel is durable and easy to clean, making it a practical choice for home cooking.
• Electric Griddle: If you don’t have access to a stovetop griddle or skillet, an electric griddle can be a convenient alternative. Electric griddles typically have a large, flat cooking surface that heats evenly.

How to Store

You can store leftovers tightly covered and sealed for 3-4 days.

How to Reheat

The best way to reheat it is on the stove. That will help prevent the meat from drying out and will also give the rice the perfect texture. If you use the microwave, do so in small increments. The microwave puts the meat at risk for overheating and drying out, it will also soften the rice, so it won’t have the same texture as freshly fried.

You can also use the oven or air fryer at 350 degrees until the dish is warm. Be careful about overheating and overcooking.

Freezer Tips

The dish can be stored in the freezer for up to 2-3 months (tightly covered and sealed) without significant loss of quality. For the best taste and texture, it’s ideal to consume it within 1-2 months.