Save Pin The sizzling sound of steak hitting a hot skillet still takes me back to my first hibachi dinner, where I watched in awe as the chef flipped shrimp into his hat and made onions erupt into a volcano. I was twelve and completely mesmerized. Now my kitchen smells like that restaurant every Tuesday, and my kids wait by the stove with their forks ready, asking if they can catch flying pieces of steak.
Last winter my sister came over during a snowstorm and we stood around the stove, taking turns stirring while catching up on months of stories. The kitchen was warm and smelled of sesame oil, caramelized vegetables, and searing meat. She asked for the recipe before she even finished her first bowl, and now it is her go to comfort dinner too.
Ingredients
- Sirloin steak: Cut into bite sized cubes, this tender cut stays juicy even after high heat searing and absorbs the marinade beautifully
- Low sodium soy sauce: Provides that essential salty depth without overwhelming the dish, plus it creates gorgeous caramelization on the steak
- Sesame oil: Just a tablespoon adds that unmistakable nutty aroma that signals hibachi flavor instantly
- Cooled jasmine rice: Day old rice is non negotiable here because fresh rice turns to mush, while cold grains separate and get slightly crispy edges
- Assorted vegetables: Carrots, zucchini, mushrooms, and peas add color, texture, and make every bite interesting and satisfying
Instructions
- Prepare the steak:
- Combine the cubed sirloin with soy sauce, mirin, sesame oil, minced garlic, and black pepper in a bowl. Let it sit for at least 10 minutes while you chop all the vegetables.
- Sear the steak:
- Heat one tablespoon of vegetable oil in a large skillet or wok over medium high heat until it shimmers. Add the marinated steak and cook for 2 to 3 minutes, turning pieces until they are browned but still tender. Remove the steak and set it aside on a plate.
- Cook the vegetables:
- Add the remaining tablespoon of oil to the same pan. Sauté the onion, carrots, zucchini, and mushrooms for 4 to 5 minutes until they are just tender but still have some crunch.
- Scramble the eggs:
- Push the vegetables to one side of the pan and pour the beaten eggs into the empty space. Scramble them quickly until just cooked, then mix them into the vegetables.
- Combine everything:
- Add the cold rice, frozen peas, and cooked steak to the pan. Drizzle with soy sauce and toss everything together, breaking up any clumps of rice with your spatula.
- Finish with butter:
- Stir in the butter and half the green onions. Cook for another 2 to 3 minutes, stirring frequently until everything is heated through and some rice grains are crispy.
Save Pin This recipe has become our celebration meal for small victories like good grades, finished projects, or just making it through a particularly long week. My daughter now asks for hibachi steak on her birthday instead of ordering from a restaurant.
Choosing The Right Rice
Jasmine rice works best here because its natural floral aroma complements the hibachi flavors and the grains stay separate after cooling. I cook a big batch the night before and spread it on a baking sheet to cool completely, which prevents clumping and helps each grain develop a slight crust when fried.
Mastering The Heat
Medium high heat is your sweet spot for that restaurant style sear without burning everything. I learned to let the pan get properly hot before adding ingredients and to resist the urge to stir constantly, which just cools everything down and prevents proper browning.
Making It Your Own
This recipe adapts beautifully to whatever you have in the refrigerator or whatever your family prefers. The technique stays the same but the ingredients can shift to match your mood.
- Swap sliced chicken breast, peeled shrimp, or even cubed tofu for the steak
- Add frozen corn, snap peas, or diced bell peppers to the vegetable mix
- Top with drizzled yum yum sauce or spicy mayo for that restaurant experience at home
Save Pin Gather your people around the stove and let the sizzling be your dinner music tonight.
Recipe FAQs
- → What cut of steak works best?
Sirloin is ideal for hibachi because it's tender, flavorful, and cooks quickly. You can also use ribeye, New York strip, or flank steak sliced into bite-sized cubes. For budget-friendly options, chuck steak works but requires slightly longer cooking time.
- → Why use day-old rice?
Cold, day-old rice has dried out slightly, which prevents it from becoming mushy or sticky during stir-frying. Freshly cooked rice contains too much moisture and won't achieve that signature fluffy, separated texture essential for perfect fried rice.
- → Can I make this vegetarian?
Absolutely. Replace the steak with extra firm tofu cubes, tempeh, or additional vegetables like bell peppers, broccoli, and snap peas. Use tamari instead of soy sauce and skip the butter or use vegan butter for a completely plant-based version.
- → How do I prevent the steak from getting tough?
Don't overcook the steak—brown it quickly over medium-high heat for just 2-3 minutes total. Cutting the steak into 1-inch cubes helps it cook evenly and stay tender. Letting it marinate for at least 10 minutes also adds moisture and flavor.
- → What vegetables can I substitute?
Feel free to swap the zucchini, mushrooms, or carrots with whatever you have on hand. Bell peppers, broccoli florets, snap peas, bean sprouts, or baby corn all work beautifully in hibachi-style rice. Aim for colorful vegetables that cook quickly.
- → Can I freeze leftovers?
Yes, this dish freezes well for up to 2-3 months. Cool completely before transferring to airtight containers. When reheating, add a splash of water or soy sauce to refresh the rice and prevent dryness. The microwave works, but a quick stir-fry in a pan restores the texture best.