Go Back
–+ servings

Garlic Steak Fried Rice (Teppanyaki Restaurant Style)

Prep Time5 minutes
Cook Time15 minutes
Resting Time15 minutes
Total Time35 minutes
Author Yuto Omura
Servings 2 servings

Ingredients 
 

Instructions 

  • Sprinkle both sides of 150 g beef steak with a generous pinch of salt and rest at room temperature for 15-30 minutes. Take 2 cloves garlic and remove the cores. Finely mince half, and thinly slice the other half.
    finely diced garlic and thinly sliced garlic on a wooden cutting board
  • Pour 1 tbsp cooking oil into a cold wok or large skillet and heat on low. Add the sliced garlic (save the minced for later) and gently heat until lightly golden and crisp.
    thin garlic slices sizzling in oil in a wok
  • Place the garlic slices on a piece of a kitchen paper to absorb excess oil.
    crispy garlic chips on kitchen paper to absorb excess oil
  • Increase the heat to high and sprinkle the rested steak with 1 pinch ground black pepper on each side. Once fully heated, place the steak in the pan and flip every 30 seconds for 4 minutes (8 flips).
    fried beef steak in a wok side view to show seared edges
  • Transfer the steak to a wire rack with a container underneath to catch the juices. Rest for 3-5 minutes.
    pan-seared beef steak resting on a wire rack
  • Reduce the heat to low and using the same pan, add the minced garlic. Don't let the garlic brown. As soon as it smells fragrant, add 200 g cooked Japanese short-grain rice, increase the heat to medium and break it up with a spatula.
    cooked rice in a wok to make fried rice
  • Sprinkle ¼ tsp salt, ½ tsp Chinese-style chicken bouillon powder and ½ tsp oyster sauce over the rice and splash 1 tsp sake around the edge of the pan. If your steak has released juices, pour it in now and mix thoroughly into the rice.
    garlic fried rice in a wok
  • Push the rice to one side, increase the heat to high and pour 1 tsp Japanese soy sauce (koikuchi shoyu) into the empty space. Let it sizzle for a few seconds then move the rice back into the space and toss to coat.
    sauce added to side of pan to mix in with garlic fried rice
  • Turn off the heat and add 1 tsp unsalted butter and some dried parsley, then mix well and divide into serving bowls.
    butter and parsley added to garlic fried rice in a pan
  • Cut the steak into thick slices and place them on top of the rice. Serve with a squeeze of lemon, some freshly ground black pepper, finely chopped green onions and the crispy garlic chips. Enjoy!
    garlic fried rice topped with rare pan-fried beef steak slices, chopped green onions and crispy garlic chips in a white dish

Notes

Swap proteins as needed. Pork chops, chicken thighs, or shrimp all work. Adjust cook time and cook through.
Pick a heavy pan (cast iron, carbon steel, or thick stainless) for steady heat. Nonstick also works with gentler heat.
Storage: Fridge 1 day in an airtight container, Freezer 2-3 weeks in flat, single-serve packets to reheat evenly and prevent odor transfer.
Meal prep: Cook rice 1 day ahead, spread on a tray to cool completely, then refrigerate. Salt steak up to 4 hours ahead.
Reheating: Best in a skillet over medium-high with a little oil until sizzling; microwave is acceptable.
Serving ideas: Japanese Seaweed & Tofu Salad, Pickled Daikon (Takuan), Japanese Egg Drop Soup, Hōjicha Ice Cream