Blackstone Hibachi Dinner at Home

Name: Blackstone Hibachi Dinner at Home
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
Ingredients: 1 lb steak (ribeye or sirloin), cubed; 1 lb chicken breast or thighs, cubed; 1 lb shrimp, peeled and deveined; 1 zucchini, sliced; 1 onion, chopped; 1 cup mushrooms, halved; 1 carrot, julienned; 1 small head of broccoli, chopped; 3 cups cold, cooked rice; 2 eggs; 1/2 cup frozen peas and carrots; 2 green onions, chopped; 2 tablespoon soy sauce; 1 tablespoon sesame oil; Soy sauce; Teriyaki sauce (optional); Yum Yum sauce (store-bought or homemade); Butter; Minced garlic; Cooking oil (vegetable or avocado); Sesame seeds (optional)

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Blackstone hibachi dinner brings steakhouse-quality sizzle to your home with cubed steak, chicken, shrimp, fried rice, and vegetables cooked simultaneously on a flat-top griddle. The key is cooking each component—proteins, rice, and veggies—in separate zones so flavors stay distinct.

🌍American 🏷️Blackstone hibachi

Total

40 min

Recipe Source

View original recipe

From Jenaroundtheworld · by Jennifer

Ingredients

21 Ingredients

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Instructions

1
Preheat the Griddle: Set your Blackstone to medium-high heat.
2
Fried Rice:
3
Add oil and scramble the eggs.
4
Add rice, peas & carrots, sesame oil, and soy sauce. Stir-fry until heated through. Push to the side.
5
Cook the Proteins:
6
Add oil and butter, then cook your choice of steak, chicken, or shrimp.
7
Add minced garlic and a splash of soy or teriyaki sauce before removing.
8
Sauté the Veggies:
9
Toss veggies on with oil and butter.
10
Season with soy sauce, salt, and pepper. Cook until tender-crisp.
11
Serve:
12
Plate with fried rice, veggies, and your protein of choice.
13
Drizzle with Yum Yum sauce and sprinkle sesame seeds if desired.

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Tips & Notes

Pro tips

Create three cooking zones on your griddle: one for fried rice (pushed to the side), one for proteins, and one for vegetables. This prevents flavors from mixing and lets each component cook at its own pace.
Cook proteins to doneness before plating; don't mix raw and cooked items on the same griddle surface.
Use butter with oil when cooking proteins and vegetables—butter adds depth but oil prevents scorching at medium-high heat.
Fried rice should be cooked rice, not fresh-cooked rice, which releases too much moisture and turns mushy.

Substitutions

Ribeye or sirloin → flank steak or NY strip (adjust cube size for even cooking)
Sesame oil → peanut oil (milder flavor, still adds richness)
Store-bought Yum Yum sauce → homemade mayo-ketchup blend with garlic (saves money)
Shrimp → scallops or white fish (reduce cooking time for delicate proteins)

Storage & make-ahead

Store cooked hibachi in an airtight container in the refrigerator for up to 3 days. Reheat on the Blackstone griddle or in a skillet over medium heat until warmed through.

Equipment

Blackstone griddle · Metal spatulas or griddle scraper

Common Questions

Can I prep the ingredients ahead of time?

Yes. Cube and refrigerate the steak, chicken, and shrimp up to 24 hours ahead. Chop vegetables and cook rice the night before. Have everything ready before preheating the griddle so cooking moves quickly.

What temperature should the Blackstone griddle be?

Preheat to medium-high heat. This temperature allows proteins to cook through and develop flavor while vegetables stay tender-crisp without burning.

How do I know when each protein is done?

Steak: 130–135°F internal temp for medium-rare. Chicken: 165°F internal temp. Shrimp: opaque and firm, about 2–3 minutes per side depending on size.

Can I substitute Yum Yum sauce?

Yes. Mix mayo, ketchup, garlic powder, and a touch of sriracha, or use a store-bought Japanese mayo-based sauce.

Is this recipe easily scaled for a crowd?

Yes, increase protein and vegetable quantities proportionally. A Blackstone griddle (36 inches is standard) has enough surface area to cook for 6–8 people at once using separate cooking zones.