Blackstone Hibachi Steak Fried Rice (Print Version)
Tender steak cubes and crisp vegetables mingle with seasoned rice in this restaurant-style hibachi dish, ready in 35 minutes on your flat-top griddle.
# What You'll Need:
→ Steak & Marinade
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→ Fried Rice
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→ Garnish
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# How-To Steps:
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 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 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 coated, and well combined.
08 - Return seared steak to the rice mixture. Add sliced green onions and toss gently to incorporate. Serve immediately, garnished with sesame seeds and extra green onions.
# Expert Tips:
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- The steak stays incredibly tender while getting those gorgeous crispy edges
- Everything happens on one surface so cleanup is surprisingly minimal
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- Cold rice from the refrigerator is the difference between perfect fried rice and a disappointing mushy situation
- Do not overcrowd the griddle or everything will steam instead of getting that crispy texture
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- Preheat your griddle for at least 10 minutes to ensure even cooking
- Invest in a good flat-edged metal spatula, it makes moving the rice so much easier