This Steak Garlic Rice is seductive. I couldn’t think of any better word to describe the dish when I first saw and tasted it at Kemuri Japanese Baru. If you’re right there with me, you’d probably agree. What else can you say about buttery, garlic-y rice topped with smoky seared beef and crunchy garlic chips! Every bite off the plate is just irresistible. After sharing Hamachi Crudo, I’m eager to introduce another amazing dish by Chef Takeo Moriyama, and that is his popular Steak Garlic Rice—which goes by Garlic Rice & Wagyu Steak Paella on the restaurant menu.
Why You’ll Love This Recipe
Easy and fast! It takes less than 20 minutes to make, and minimal fuss! What’s not to love? It goes well with all kinds of dishes including Japanese (or general Asian) and Western-style food. Tastes great even at room temperature. Pack this for your lunch or kids’ bento!
How to Make Steak Garlic Rice
The Ingredients You’ll Need
Sirloin flap steak – Chef Moriyama used this cut for the recipe, but you can also use ribeye like I did. (I bought Snake River Farm Ribeye from Suruki Market in San Mateo.) Smoked or regular soy sauce – You can purchase smoked soy sauce or make my homemade version. Mentsuyu (Japanese noodle soup base) – This all-purpose condiment is a must-keep in your fridge to cook noodle soups and other Japanese dishes! Garlic Unsalted butter Day-old Japanese short-grain rice Green onions/scallions Fried garlic chips – You can purchase or make my homemade version. Salt and freshly ground black pepper.
The Cooking Steps
What is the Best Rice Cooker
Recipe Tips and Techniques
If you don’t have day-old rice, transfer the just-cooked rice to a baking sheet lined with parchment paper. Evenly spread the rice to let it cool. Make the garlic butter on medium-low heat. DO NOT use medium or higher heat; otherwise, the butter and garlic will be burnt. Let the garlic simmer in the melted butter. Premix the rice with garlic butter and seasoning, which helps avoid over-mixing in the frying pan. You don’t want mushy rice here. Don’t skip smoked soy sauce as it really adds a nice hint of smoky flavor. I recommend using a cast-iron or carbon steel frying pan to cook the steak first and then the garlic rice, if you only have one. Their heat retention and even heat distribution are incomparable. I use a 10-inch Lodge cast iron skillet and an 11-inch Debuyer carbon steel pan in this recipe.
Storage Tips
To Store. It’s best to store the steak and garlic rice separately in an airtight container (since reheating time is different) and keep them in the refrigerator for up to 3 days. To Reheat. Warm the steak and garlic rice in a frying pan over medium-low heat, or microwave it until it’s heated through. To Freeze. You can freeze the steak and garlic rice for up to a month. Defrost them in the refrigerator overnight or microwave while frozen.
What to Serve with Steak Garlic Rice
Salad – This dish consists of butter, garlic, rice, and steak… yeah, it’s pretty heavy on calories. So make sure to balance it out with veggies! How about salads like Heirloom Tomato Salad, Tofu Salad with Sesame Ponzu Dressing, or Arugula Salad with Fennel and Navel Orange? Soup – Corn Potage (Japanese Corn Soup), Creamy Roasted Cauliflower Soup, or chilled Hiyajiru (Cold Miso Soup) might be a nice addition to the meal. Veggie Sides – Japanese Roasted Kabocha Squash, Quick Korean Fresh Kimchi, or Okra with Ginger Soy Sauce might be a nice and quick side dish to make.
Dining at Kemuri Japanese Baru in Redwood City
Located in downtown Redwood City, California, Kemuri Japanese Baru specializes in creative Japanese izakaya dishes and drinks. They offer unique bites like oxtail udon, corn tempura, and wagyu steak bowl, and it is hands down our favorite local restaurant. The authentic flavors and delicious combinations remind us of restaurants in Japan but it’s right here in our backyard. Our favorite dishes from the restaurant include:
Umami Edamame Kemuri Ceviche Hamachi Crudo Kemuri Green Salad Crispy Chicken Karaage Smoked Hamachi Kama Corn Tempura Garlic Rice & Wagyu Steak Paella Oxtail Udon Yaki Oni Benedict
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