Hibachi Steak Bites with Fried Rice
Hibachi Steak Bites with Fried Rice is a mouthwatering dish inspired by the flavors of Japanese hibachi-style cooking. Tender cubes of NY Strip Steak are marinated in a savory blend of soy sauce, garlic, and ginger, then seared to perfection alongside fragrant fried rice loaded with vegetables and eggs. This recipe brings the excitement of teppanyaki grilling right into your kitchen, offering a delicious and satisfying meal for any occasion.
Why Make Hibachi Steak Bites with Fried Rice
Hibachi Steak Bites with Fried Rice offers a delightful combination of savory steak, fluffy rice, and vibrant vegetables, all infused with aromatic Asian-inspired seasonings. This dish is perfect for those craving the flavors of hibachi without the need for a specialized grill. It’s a versatile recipe that can be customized to suit individual tastes, making it ideal for family dinners or entertaining guests.
How to Make Hibachi Steak Bites with Fried Rice
Steak:
- Whisk together the soy sauce, sesame oil, minced garlic, ginger paste, Worcestershire sauce, and honey (if using) in a small bowl.
- Slice the NY Strip Steak into small 1½-inch cubes and transfer to a bag or bowl. Toss the steak cubes with the marinade until evenly coated. Marinate in the refrigerator for at least an hour.
Fried Rice:
- Heat a griddle or two separate pans on HIGH heat for 4 minutes until very hot. Add sesame oil, cooked and cooled Basmati rice, diced onion, and beaten eggs. Cook for 3 minutes, tossing and mixing with a spatula.
- Add the thawed frozen vegetables to the rice mixture and continue cooking, stirring occasionally.
- Mix in low sodium soy sauce, butter, minced garlic, ginger paste, and sesame seeds. Cook for an additional 5 minutes, stirring occasionally, until a golden brown crust forms on the rice.
Yum Yum Sauce:
- In a small bowl, combine mayonnaise, ketchup, Sriracha, and salt to taste. Mix well until smooth and creamy.
Assembly:
- Push the fried rice to one side of the griddle or pan and add the marinated steak to the hot surface.
- Spread out the steak cubes and cook for a few minutes on each side until desired doneness is achieved.
Serving Suggestions
Serve Hibachi Steak Bites with Fried Rice hot off the griddle, accompanied by a side of yum yum sauce for dipping. Garnish with chopped green onions or cilantro for an added burst of freshness and flavor.
Storage Info
Any leftovers of Hibachi Steak Bites with Fried Rice can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop until warmed through before serving.
Techniques or Tips
- Ensure the griddle or pans are very hot before adding the rice and steak to achieve a nice sear and caramelization.
- Marinate the steak cubes for at least an hour to allow the flavors to penetrate the meat fully.
- Customize the fried rice by adding your favorite vegetables or protein options such as shrimp or chicken.
Variation
For a seafood twist, substitute the NY Strip Steak with diced shrimp or scallops marinated in a similar soy sauce and garlic mixture. You can also add pineapple chunks to the fried rice for a touch of sweetness and tropical flair.
FAQs about Hibachi Steak Bites with Fried Rice
- Can I use a different cut of steak for this recipe? While NY Strip Steak is recommended for its tenderness and flavor, you can use other cuts such as ribeye or sirloin if preferred.
- Is it necessary to marinate the steak beforehand? Marinating the steak enhances its flavor and tenderness, but if you’re short on time, you can skip the marinating step and proceed directly to cooking.
- Can I make the yum yum sauce ahead of time? Yes, the yum yum sauce can be prepared in advance and stored in the refrigerator for up to a week. Simply whisk well before serving.
Hibachi Steak Bites with Fried Rice
Equipment
- Griddle or Two Pans
- Small Bowl
- Bag or Bowl for Marinating
Ingredients
- 1½ lbs NY Strip Steak
- 2 tablespoons low sodium soy sauce (or tamari)
- 2 tablespoons sesame oil (or olive oil)
- 4 cloves garlic, minced
- 1 tablespoon ginger paste
- 1 tablespoon Worcestershire sauce
- 2 tablespoons honey (optional)
- 6 cups cooked + cooled Basmati rice
- 1 medium onion, diced
- 3 eggs
- 12 ounces bag frozen vegetables, thawed
- ¼ cup low sodium soy sauce
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 tablespoon ginger paste
- 1 tablespoon sesame seeds
- ½ cup mayonnaise
- ¼ cup ketchup
- 1 tablespoon Sriracha
- salt, to taste
Instructions
- Whisk together the soy sauce, oil, garlic, ginger, Worcestershire sauce, and honey in a small bowl.
- Slice the NY Strip Steak into small 1½ inch cubes. Transfer to a bag or bowl and toss to coat all pieces. Marinate for at least an hour in the fridge.
- Heat a griddle or use two pans separately on HIGH for 4 minutes. You want it really HOT. Add the sesame oil, rice, diced onion, and eggs. Cook for 3 minutes, tossing and mixing with a spatula. Next, stir in the thawed vegetables. Now, mix in the soy sauce, butter, minced garlic, ginger paste, and sesame seeds for 5 minutes, stirring occasionally. You want a golden brown crust to form on the rice.
- Push the rice over to one side of your griddle and add the steak to the heat. Spread out and cook a few minutes per side.
- For the yum yum sauce, mix together mayonnaise, ketchup, Sriracha, and salt to taste.
