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a plate of beef pieces with fried rice and brown sauce on the side

Hibachi Steak With Fried Rice and Ginger Sauce

This Hibachi Steak is made traditional "hibachi" style and served with fried rice and a fresh made ginger sauce.
Course Main Course
Cuisine Japanese
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 538kcal


  • Griddle or large skillet


Fried Rice:

  • 3 cups cooked rice preferable day old
  • 2 eggs beaten
  • 2 garlic cloves minced
  • 2 tablespoons soy sauce
  • ½ onion minced
  • ½ teaspoon black pepper
  • ½ teaspoon sesame oil
  • 2 tablespoons butter
  • 1 tablespoon salt add additional to taste
  • 6 ounces frozen stir fry vegetables

Ginger Sauce:


  • Heat the avocado oil (or vegetable oil) on large skillet or griddle over high heat and add the beef once it starts to smoke.
  • Cook for 1-2 minutes, then add the remaining ingredients and toss to combine and full coat the beef with sauce.
  • Remove and set aside to serve with fried rice and ginger sauce.

Fried Rice:

  • Turn the skillet down to medium high, add the butter, garlic and onions. Cook for 1 minute.
  • Add the eggs and cook for 1 minute, using a spatula to scramble.
  • Add the rice and other ingredients and toss to combine together and remove from heat once warmed through.
  • Serve with the hibachi steak.

Ginger Sauce:

  • Combine all ingredients in a blender and puree until a sauce forms.



  1. Make sure the griddle or skillet is extremely hot before adding the beef to ensure it gets a nice seared crust on the outside. Otherwise, the meat will just steam and lose that great caramelized flavor.
  2. Using fresh ginger will impart the best flavor in the sauce. Peel the ginger then use a grater to grate it.
  3. Using day old or at least cold rice is very important to make sure your fried rice doesn't end up mushy.
  4. You can use white or brown rice for the fried rice.
  5. Any frozen small chopped vegetables will work for this recipe. Use the ones you like!
  6. When scrambling the eggs, don't let them sit too long or they will turn brown.


Serving: 6ounces | Calories: 538kcal | Carbohydrates: 44g | Protein: 35g | Fat: 24g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 181mg | Sodium: 4031mg | Potassium: 721mg | Fiber: 2g | Sugar: 4g | Vitamin A: 7577IU | Vitamin C: 5mg | Calcium: 93mg | Iron: 4mg