Blackstone Hibachi Steak Fried Rice (Printable)
Sizzling griddle-cooked rice with marinated steak, vegetables, and savory hibachi flavors, ready in 35 minutes.
# What You’ll 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
# Directions:
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 your 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 your spatula and stir-fry with the vegetables and eggs for 3-4 minutes.
07 - Drizzle soy sauce over the rice 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 immediately, garnished with sesame seeds and additional green onions.
# Expert Advice:
01 -
- Everything cooks on one surface so cleanup is practically nonexistent
- The steak stays tender while getting those gorgeous crispy edges we all fight over
02 -
- Cold rice is non-negotiable here—I tried fresh rice once and ended up with fried porridge
- Don't overcrowd the griddle or you'll steam everything instead of getting that crucial sear
03 -
- Prep every single ingredient before you turn on the griddle—once cooking starts, things move fast
- Clean your griddle while it's still warm with a little water and a scraper