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Platter with sliced steak drizzled with Japaense white sauce, shredded carrots, cucumber, edamame, lettuce, and a serving of crispy rice, surrounded by small bowls of sauces and vegetables.
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Hibachi Steak Salad with Crispy Rice

Baked crispy rice, thin-sliced NY strip, and crisp vegetables, finished with hibachi white sauce and a bright ginger dressing.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour 5 minutes
Course: Main Course
Cuisine: Japanese-American
Servings: 4 servings (about 2 cups salad + 4 oz steak per person)
Calories: 1034kcal
Author: Brittany Lauren

Ingredients

For the Crispy Rice

  • 2 cups cooked jasmine rice
  • 1 tablespoon soy sauce
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon chili crisp oil

For the Japanese White Sauce

  • 3/4 cup Kewpie mayonnaise
  • 1 tablespoon rice vinegar
  • 2 teaspoons granulated sugar
  • 1 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 2-3 tablespoons water

For the Ginger Dressing

  • 1/4 cup neutral oil
  • 2 tablespoons rice vinegar
  • 1 tablespoon soy sauce
  • 1 tablespoon fresh ginger roughly chopped or grated
  • 1 tablespoon sweet onion roughly chopped
  • 1 teaspoon sugar

For the Steak

  • 1 1/2 lb NY strip steak
  • Kosher salt and coarse black pepper to season

For the Seared Peppers

  • 1 red bell pepper sliced into strips
  • 1 tablespoon butter

For the Salad

  • 4 cups iceberg lettuce shredded
  • 1/2 cup cucumber sliced thin
  • 1/2 cup carrots shredded or julienned
  • 1/2 cup shelled edamame thawed
  • 2 scallions sliced thin
  • sesame seeds to garnish

Instructions

Bake the Crispy Rice

  • Preheat the oven to 400°F. Toss the cooked rice with soy sauce, sesame oil, and chili crisp oil. Spread in a thin, even layer on a sheet pan. Bake 30-40 minutes, stirring once halfway, until crisp and golden.
    A baking tray filled with evenly spread, toasted golden-brown crispy rice sits on a wooden surface.

Make the White Sauce

  • Whisk the Kewpie mayonnaise, rice vinegar, sugar, garlic powder, and paprika. Thin with water, a tablespoon at a time, until pourable. Chill until ready to serve.

Make the Ginger Dressing

  • Blend oil, rice vinegar, soy sauce, ginger, onion, and sugar until smooth. Set aside.
    A glass bowl of Ginger Dressing with chopped green onions and a wooden spoon, placed on a wooden surface.

Season the Steak

  • Season NY strip generously with kosher salt and pepper. Rest at room temperature 20 minutes before cooking.
    Two raw, marbled strip steaks with coarse salt on a black rectangular plate, placed on a wooden table.

Sear the Peppers

  • Heat butter in a skillet over medium-high heat. Sear red pepper strips 3-4 minutes, until softened and lightly charred.
    Sliced red bell peppers sautéed in a white-handled black skillet on a wooden surface.

Sear the Steak

  • Sear steak in a hot cast iron pan 4-5 minutes per side, until internal temp reads 130°F for medium-rare.
    Two cooked steaks in a black cast iron skillet on a wooden surface, viewed from above.

Rest and Slice

  • Rest steak 5 minutes (carries to ~135°F), then slice against the grain into thin strips, no wider than 1/4".

Build the Salad

  • Toss iceberg with ginger dressing until lightly coated. Spread on a platter. Arrange cucumber, carrots, edamame, and seared peppers over top.

Add the Steak and Rice

  • Pile warm crispy rice on one side of the platter, then fan-slice the steak over the other half.
    A black plate with sliced steak on mixed salad with cucumbers, carrots, edamame, and a side of crispy rice, set on a wooden table.

Finish

  • Drizzle white sauce over the steak and rice. Top with scallions and sesame seeds. Serve immediately.
    A hand spoons creamy Yum Yum Sauce over Hibachi steak salad on a black plate.

Notes

  • Keep the white sauce and ginger dressing in separate bowls until serving.
  • Crispy rice can be baked a day ahead and rewarmed in a dry skillet for a minute to bring the crunch back.
  • Swap tamari for soy sauce throughout to make the full recipe gluten-free.
  • This recipe was developed with a Thermapen for the steak doneness check.
  • The white sauce doubles easily and keeps for a week refrigerated; it's the same sauce used in our Sweet Chili Shrimp Poke Bowl.

Nutrition

Serving: 1serving | Calories: 1034kcal | Carbohydrates: 41g | Protein: 43g | Fat: 77g | Saturated Fat: 18g | Polyunsaturated Fat: 25g | Monounsaturated Fat: 29g | Trans Fat: 0.2g | Cholesterol: 161mg | Sodium: 920mg | Potassium: 1184mg | Fiber: 6g | Sugar: 11g | Vitamin A: 5102IU | Vitamin C: 48mg | Calcium: 128mg | Iron: 5mg