Blackstone Shabu Steak and Egg Fried Rice

Name: Blackstone Shabu Steak and Egg Fried Rice
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Japanese-American
Ingredients: 4 tbsp (1/2 stick) unsalted butter, softened; 4 cloves garlic, finely grated; 3 tsp (1 tbsp, from 1/2 lemon) fresh lemon juice, divided; 5 cups cold cooked rice (day-old jasmine or long-grain white, chilled 12 to 24 hours); 1 lb Costco shabu-shabu thin-sliced beef (ribeye, NY strip, or top round, about 1/8 inch thick); 1/2 tsp Diamond Crystal coarse kosher salt; 1/2 tsp coarse ground black pepper; 1/2 tsp garlic powder (or Blackstone SPG seasoning in place of the salt, pepper, and garlic powder); 4 large eggs, lightly beaten; 2 tbsp high-smoke-point neutral oil (avocado, canola, or peanut), divided; 1 medium yellow onion (about 1 cup), diced into 1/4-inch pieces; 6 scallions, thinly sliced, white bottoms and green tops kept separate, divided; 1 1/2 cups frozen peas and carrots (keep frozen until they hit the griddle); 2 1/2 tbsp low-sodium soy sauce, divided; 2 1/2 tbsp Bachan's Japanese barbecue sauce (the Costco 'octopus' bottle), divided; 1 1/2 tbsp Kewpie mayonnaise (optional, for richer, browner rice); 1 tsp Knorr chicken bouillon powder (or a pinch of MSG); 1/2 tsp ground white pepper; 2 tsp pure toasted sesame oil; 1 tbsp toasted sesame seeds

Hibachi-style fried rice on a flat-top griddle: Costco shabu-shabu beef seared hard and glazed with Bachan's, day-old rice crisped in garlic butter, soft-scrambled eggs, and peas and carrots, finished off-heat with toasted sesame oil and lemon.

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Untested draft Total Time 35 mins Yield 4 servings Cuisine Japanese-American

Restaurant-style teppanyaki fried rice on a home flat-top comes down to three habits: keep the griddle in two heat zones, cook every component separately before it meets the rice, and save the sweet glaze for the very end.

Use Bachan’s as a Finishing Glaze

Bachan’s Japanese barbecue sauce is thin like soy sauce but packs 7 to 8 grams of sugar and about 520 mg of sodium per tablespoon. Poured onto 400°F+ steel early, those sugars scorch before the rice gets crisp, and using it as the sole seasoning makes the batch overly sweet and salty. Splitting it with low-sodium soy sauce, chicken bouillon powder, and ground white pepper—and adding it only during the final 15 seconds of the steak sear and final 60 to 90 seconds of the rice toss—yields a smoky, glossy lacquer without burning.

Two Heat Zones on the Griddle

Set the left burners to medium-high or high (425°F to 450°F) for searing and frying, and the right burners to low (275°F to 300°F) to hold finished vegetables and beef. Costco’s fresh shabu-shabu beef is sliced about 1/8 inch thick, so it steams if crowded on warm steel; searing in a single layer on the smoking zone and parking it at 80% doneness keeps every ribbon tender when tossed back into the rice.

Cold Rice and Frozen Vegetables

Day-old chilled rice fries into separate, crisp grains because starch retrogradation firms the interior while refrigerator air dries the surface. Flash-sautéing the frozen peas and carrots on bare steel before they touch the rice evaporates their surface ice crystals so steam never softens the toasted grains.

Instructions

In a small bowl, mash the softened unsalted butter 4 tbsp with finely grated garlic 4 cloves and fresh lemon juice 1 tsp until smooth and pale. Keep this garlic butter beside the griddle to divide across three stages.
Break up the cold cooked rice 5 cups by hand until every grain separates. Pull the shabu-shabu beef 1 lb into loose single ribbons, pat dry, and season with kosher salt 1/2 tsp, black pepper 1/2 tsp, and garlic powder 1/2 tsp; beat the eggs 4 large in a bowl until uniform.
Preheat the griddle for 10 minutes with the left burners on medium-high (425°F to 450°F) and the right burners on low (275°F to 300°F) until the left side lightly smokes.
Spread neutral oil 1 tbsp on the hot left zone, add the diced yellow onion 1 medium and scallion whites 6 whites, and sauté for 2 to 3 minutes until translucent and charred at the edges.
Add the frozen peas and carrots 1 1/2 cups straight from the freezer alongside 1/2 tbsp of the garlic butter and toss for 90 to 120 seconds until the ice evaporates and the peas turn bright green. Slide the vegetables to the low-heat right side to hold.
Set the left burners to high, add the remaining neutral oil 1 tbsp, and lay the seasoned shabu-shabu beef in a single uncrowded layer. Sear undisturbed for 30 to 45 seconds until deeply browned underneath, then flip and chop into bite-sized pieces on the steel with two spatulas.
Once the beef is about 80% cooked (60 to 90 seconds total), drizzle low-sodium soy sauce 1 tbsp and Bachan’s Japanese barbecue sauce 1 tbsp directly over the meat. Toss for 15 seconds until bubbling and glossy, then park the beef on top of the vegetables and scrape the hot zone clean.
Lower the left burners to medium-high (375°F to 400°F), melt 2 tbsp of the garlic butter, and toss the cold cooked rice to coat; fold in Kewpie mayonnaise 1 1/2 tbsp if using. Press the rice into an even layer with the spatulas and fry undisturbed for 3 to 4 minutes until golden, crispy bits form underneath.
Push the rice outward to form a 6-inch center well, melt the remaining 1 1/2 tbsp garlic butter inside, and pour in the beaten eggs. Let them set for 20 to 30 seconds until opaque around the edges, then gently scramble into soft, glossy curds (about 85% set), chop, and fold the rice over them.
Sweep the parked beef and vegetables onto the rice and sprinkle with chicken bouillon powder 1 tsp and white pepper 1/2 tsp. Pour low-sodium soy sauce 1 1/2 tbsp and Bachan’s Japanese barbecue sauce 1 1/2 tbsp over the mound and toss over high heat for 60 to 90 seconds until smoky and glossy.
Turn off all griddle burners. Drizzle toasted sesame oil 2 tsp and the remaining fresh lemon juice 2 tsp over the mound, scatter the scallion greens 6 greens and toasted sesame seeds 1 tbsp on top, give one final toss, and serve immediately.

Recipe Block Grid (Order of Operations)

Cooking for Engineers dependency matrix — follow ingredients down the left and combine phases left-to-right.

Prep / Chill Heat / Sear / Simmer Assemble & Serve

Part 1 — Hibachi Garlic Butter
Qty	Unit	Ingredient	Order of Operations (Read Left to Right)
4	tbsp	unsalted butter, softened	Mash softened butter, grated garlic & 1 tsp fresh lemon juice in small bowl until smooth (1/2 tbsp veg, 2 tbsp rice, 1 1/2 tbsp eggs)
4	clove	garlic, finely grated
1	tsp	fresh lemon juice (butter)

Part 2 — Griddle Fried Rice
Qty	Unit	Ingredient	Order of Operations (Read Left to Right)
1	tbsp	neutral oil (vegetables)	Sauté diced yellow onion & scallion whites on hot zone 2–3m until charred	Toss with frozen peas & carrots and 1/2 tbsp garlic butter 90–120s until bright green; hold on low zone		Sweep beef & vegetables onto rice; season & toss over high heat 60–90s until smoky and glossy	Burners off: drizzle toasted sesame oil & 2 tsp fresh lemon juice, top with scallion greens & toasted sesame seeds; toss & serve
1	onion	yellow onion, diced 1/4"
6	white	scallion whites, sliced
1 1/2	cup	frozen peas and carrots
1/2	tbsp	Part 1 garlic butter
1	lb	shabu-shabu beef, ribbons	Separate ribbons, pat dry & season	Sear on smoking steel 30–45s; flip & chop (60–90s total)	Glaze 15s with soy & Bachan’s; hold on top of vegetables
1/2	tsp	kosher salt
1/2	tsp	black pepper
1/2	tsp	garlic powder
1	tbsp	neutral oil (sear)
1	tbsp	low-sodium soy sauce (beef)
1	tbsp	Bachan’s Japanese barbecue sauce (beef)
5	cup	cold cooked rice	Break up clumps by hand	Toss in 2 tbsp garlic butter; press flat & fry 3–4m until crisp	Open 6" well; scramble beaten eggs in 1 1/2 tbsp garlic butter 20–30s; fold into rice
2	tbsp	Part 1 garlic butter
1 1/2	tbsp	Kewpie mayonnaise (optional)
1 1/2	tbsp	Part 1 garlic butter
4	egg	large eggs, beaten	Beat in bowl until uniform
1	tsp	chicken bouillon powder
1/2	tsp	white pepper
1 1/2	tbsp	low-sodium soy sauce (rice)
1 1/2	tbsp	Bachan’s Japanese barbecue sauce (rice)
2	tsp	toasted sesame oil
2	tsp	fresh lemon juice (finish)
6	green	scallion greens, sliced
1	tbsp	toasted sesame seeds

Part 1 — Hibachi Garlic Butter
Qty	Unit	Ingredient	Order of Operations (Read Left to Right)
4	tbsp	unsalted butter, softened	Mash softened butter, grated garlic & 1 tsp fresh lemon juice in small bowl until smooth (1/2 tbsp veg, 2 tbsp rice, 1 1/2 tbsp eggs)
4	clove	garlic, finely grated
1	tsp	fresh lemon juice (butter)

Part 2 — Griddle Fried Rice
Qty	Unit	Ingredient	Order of Operations (Read Left to Right)
1	tbsp	neutral oil (vegetables)	Sauté diced yellow onion & scallion whites on hot zone 2–3m until charred	Toss with frozen peas & carrots and 1/2 tbsp garlic butter 90–120s until bright green; hold on low zone		Sweep beef & vegetables onto rice; season & toss over high heat 60–90s until smoky and glossy	Burners off: drizzle toasted sesame oil & 2 tsp fresh lemon juice, top with scallion greens & toasted sesame seeds; toss & serve
1	onion	yellow onion, diced 1/4"
6	white	scallion whites, sliced
1 1/2	cup	frozen peas and carrots
1/2	tbsp	Part 1 garlic butter
1	lb	shabu-shabu beef, ribbons	Separate ribbons, pat dry & season	Sear on smoking steel 30–45s; flip & chop (60–90s total)	Glaze 15s with soy & Bachan’s; hold on top of vegetables
1/2	tsp	kosher salt
1/2	tsp	black pepper
1/2	tsp	garlic powder
1	tbsp	neutral oil (sear)
1	tbsp	low-sodium soy sauce (beef)
1	tbsp	Bachan’s Japanese barbecue sauce (beef)
5	cup	cold cooked rice	Break up clumps by hand	Toss in 2 tbsp garlic butter; press flat & fry 3–4m until crisp	Open 6" well; scramble beaten eggs in 1 1/2 tbsp garlic butter 20–30s; fold into rice
2	tbsp	Part 1 garlic butter
1 1/2	tbsp	Kewpie mayonnaise (optional)
1 1/2	tbsp	Part 1 garlic butter
4	egg	large eggs, beaten	Beat in bowl until uniform
1	tsp	chicken bouillon powder
1/2	tsp	white pepper
1 1/2	tbsp	low-sodium soy sauce (rice)
1 1/2	tbsp	Bachan’s Japanese barbecue sauce (rice)
2	tsp	toasted sesame oil
2	tsp	fresh lemon juice (finish)
6	green	scallion greens, sliced
1	tbsp	toasted sesame seeds