Ingredients
1 lb Ribeye steak, cubed into 1-inch pieces
1 lb Large shrimp, peeled and devined
4 cups Cooked jasmine rice (day-old is best)
2 cups Zucchini, sliced into half-moons
1 large Onion, diced
8 oz White mushrooms, sliced
4 tbsp Unsalted butter, softened
3 cloves Garlic, minced
3 tbsp Soy sauce
1 tbsp Toasted sesame oil
1 tbsp Avocado oil
1/2 Lemon, juiced
Salt and black pepper to taste
Optional: Yum Yum sauce for serving
Instructions
Step 1: Preheat your Blackstone griddle to medium-high heat and apply a thin layer of avocado oil across the surface.
Step 2: In a small bowl, mix the softened butter with minced garlic and a teaspoon of soy sauce; set aside near the griddle.
Step 3: Place the diced onions, zucchini, and mushrooms on one side of the griddle. Season with salt, pepper, and a splash of soy sauce. Sauté until tender (about 6-8 minutes).
Step 4: Add the cold rice to the griddle next to the vegetables. Drizzle with sesame oil and 1 tablespoon of soy sauce. Use spatulas to toss and fry until the rice starts to crisp.
Step 5: On the hottest part of the griddle, lay down the steak cubes. Let them sear undisturbed for 2 minutes to get a crust, then toss.
Step 6: Add the shrimp next to the steak. Season both with the garlic butter and lemon juice. Cook for 2-3 minutes until shrimp are pink and steak is at your desired doneness.
Step 7: Combine all components or serve side-by-side on large plates, drizzled with Yum Yum sauce if desired.
Notes
Ensure your rice is cold and dry before cooking to prevent it from becoming mushy. For the best sear, don't crowd the meat.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Dishes & Savory Recipes
- Cuisine: Japanese-American
Nutrition
- Serving Size: 1 plate
- Calories: 550 kcal
- Sugar: 4g
- Sodium: 1250mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 180mg
