How To Make Tender, Juicy Steak That Tastes Like It Came From a Hibachi Restaurant

How To Make Tender, Juicy Steak That Tastes Like It Came From a Hibachi Restaurant originally appeared on Parade .

My kids are absolutely obsessed with hibachi . And who can blame them? The sizzling grill, the flying spatulas and the saucy fried rice make dinner feel like a party. But feeding six kids (plus my husband) at a hibachi restaurant? That adds up fast. It's just not something we can do all the time.

That's why I was so excited when I ran across a homemade hibachi recipe from Rachel Mansfield ( @rachlmansfield ). It's healthy, gluten-free and packed with flavor. Best of all, it fits our budget and still feels like a treat. It's a fun way to bring a little restaurant-style excitement to your dining room. If you want to bring a little Benihana to your house, read on for all you need to know.

Related: How to Make Fried Rice That Tastes Like It Came From Benihana

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Homemade Hibachi Made Easy

This hibachi steak and fried rice recipe is a total weeknight winner. You can get the full, detailed recipe on Mansfield's site , but here's the gist. You'll start by prepping the steak so it can soak up all the bold flavors while you handle the rest of the dish. Slice up a NY strip steak into bite-sized pieces, making sure they're thick enough to stay juicy but small enough to cook quickly.

In a bowl, whisk coconut aminos, minced garlic, ginger powder and a splash of fish sauce. Toss the steak in the marinade and let it sit while you prep everything else. Even just fifteen minutes gives you a ton of flavor, but if you've got time, longer is even better.

While the steak is marinating, turn your attention to the fried rice. The key here is using cooked rice that's had a chance to dry out a bit. This recipe is great for using leftovers!

Get a griddle or two pans scorching hot. (High heat is what gives the rice that signature crispy edge.) Add some oil to the pan, then toss in your rice, chopped onion, minced garlic and eggs. Stir constantly, letting the eggs scramble into little golden bits that mix beautifully throughout the rice.

Once the rice starts to brown and smells amazing, stir in frozen vegetables. They'll soften quickly in the hot pan. Pour in more coconut aminos, fish sauce, a touch of rice vinegar, ginger powder and a sprinkle of sesame seeds. Keep tossing everything together and let it sizzle a bit before you stir again. The rice should cook for another five minutes or so, getting that perfect mix of soft and crunchy textures.

Once the rice is ready, it's time for the steak to hit the pan. Heat more oil on your griddle or pan. Once it's shimmering, add the marinated steak pieces in a single layer. Let them cook undisturbed for a couple of minutes before flipping them. (You're looking for caramelized edges.) If you need to work in batches, that's totally fine! Just don't crowd the pan, which can cause the meat to steam instead of sear.

Let the steak rest for a few minutes while you mix up a yum yum sauce. In a small bowl, stir together mayo and ketchup until it's smooth and creamy. If you like a kick, add a little sriracha. To serve, pile the fried rice high, top it with juicy steak and drizzle everything with yum yum sauce and some toasted sesame seeds, if you've got them.

This is a flavorful, deeply satisfying dish that costs a fraction of what dinner out would run, and your kitchen smells like an amazing Japanese steakhouse!

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How To Make Tender, Juicy Steak That Tastes Like It Came From a Hibachi Restaurant first appeared on Parade on Jul 14, 2025

This story was originally reported by Parade on Jul 14, 2025, where it first appeared.