Why Make This Recipe
Hibachi Steak Bowls are a delicious and satisfying meal that brings the fun of hibachi grilling right to your home. This recipe allows you to enjoy juicy steak and colorful vegetables over fried rice, all topped with a tasty Yum Yum sauce. It’s perfect for a hearty dinner and can easily impress family and friends. Plus, the whole dish comes together quickly, making it ideal for busy weeknights.
How to Make Hibachi Steak Bowls
Ingredients
- 2 lbs top sirloin steak, cut into rough chunks
- 1 tablespoon mirin
- 6 cloves of garlic, finely minced or pressed
- 2 teaspoons ginger paste
- 2 tablespoons plus 1 teaspoon sesame oil, divided
- 1/2 teaspoon ground white pepper or black pepper
- Kosher salt, to taste
- 4 tablespoons unsalted butter, divided
- 3 medium carrots, thinly cut on a bias
- 2 medium zucchinis, sliced in half lengthwise and then cut into half moons
- 4 to 5 ounces sliced mushrooms (baby bella recommended)
- 1/2 teaspoon garlic powder
- 1 to 2 tablespoons teriyaki sauce or Japanese BBQ sauce
- Fried rice for serving
- Store-bought Yum Yum Sauce for serving
Directions
Prepare and marinate the steak: In a large bowl or plastic baggie, combine the steak with mirin, garlic, ginger, 1 teaspoon sesame oil, white pepper or black pepper, and salt. Toss to coat and marinate for at least 30 minutes.
Sauté the veggies: Heat 2 tablespoons of butter and 1 tablespoon of sesame oil in a wok or large skillet over medium heat. Add carrots, zucchini, and mushrooms. Cook until tender and golden brown, about 10-15 minutes. Season with garlic powder and salt/pepper. Transfer veggies to a plate and set aside.
Cook the steak: In the same pan, add the remaining 2 tablespoons butter and 1 tablespoon sesame oil over medium-high heat. Cook the marinated steak, tossing until seared, about 3-4 minutes. Add teriyaki sauce or Japanese BBQ sauce and toss to coat.
Build the bowls: Divide the cooked steak and sautéed veggies into bowls, add fried rice, and drizzle with Yum Yum sauce. Serve immediately.
How to Serve Hibachi Steak Bowls
These bowls are best served hot right after cooking. You can place the steak and sautéed vegetables over a generous scoop of fried rice in bowls. Drizzle with Yum Yum sauce, and enjoy!
How to Store Hibachi Steak Bowls
If you have leftovers, let the dish cool down to room temperature. Store the steak, veggies, and fried rice in an airtight container in the fridge. They will stay fresh for about 3 days. To reheat, simply microwave until warm.
Tips to Make Hibachi Steak Bowls
- For more flavor, let the steak marinate longer than 30 minutes.
- Use a mix of your favorite vegetables to customize the dish.
- If you don’t have Yum Yum sauce, try a different dipping sauce like soy sauce or spicy mayo.
Variation
You can easily make a chicken or shrimp version of this dish by replacing the steak with chicken breast or shrimp. Adjust the cooking time based on the protein you choose.
FAQs
1. Can I use other types of meat?
Yes, you can substitute the top sirloin steak with chicken breast, shrimp, or even tofu for a vegetarian option.
2. What if I don’t have mirin?
If you don’t have mirin, you can use a combination of sake and sugar or white wine mixed with a little sugar as a substitute.
3. Can I make this dish gluten-free?
Yes! Make sure to use gluten-free soy sauce and check all your ingredients to ensure they’re gluten-free, including the teriyaki sauce.
Hibachi Steak Bowls
Ingredients
Steak Marinade
- 2 lbs top sirloin steak, cut into rough chunks
- 1 tablespoon mirin
- 6 cloves garlic, finely minced or pressed
- 2 teaspoons ginger paste
- 1 teaspoon sesame oil plus 2 tablespoons for sautéing
- 1/2 teaspoon ground white pepper or black pepper
- to taste Kosher salt
Vegetables
- 4 tablespoons unsalted butter divided
- 3 medium carrots, thinly cut on a bias
- 2 medium zucchinis, sliced in half lengthwise and then cut into half moons
- 4 to 5 ounces sliced mushrooms (baby bella recommended)
- 1/2 teaspoon garlic powder
- to taste salt/pepper
Steak Cooking
- 2 tablespoons unsalted butter for cooking the steak
- 1 tablespoon sesame oil for cooking the steak
- 1 to 2 tablespoons teriyaki sauce or Japanese BBQ sauce
For Serving
- Fried rice for serving
- Store-bought Yum Yum Sauce for serving
Instructions
Preparation
- In a large bowl or plastic baggie, combine the steak with mirin, garlic, ginger, 1 teaspoon sesame oil, white pepper or black pepper, and salt. Toss to coat and marinate for at least 30 minutes.
Sautéing Vegetables
- Heat 2 tablespoons of butter and 1 tablespoon of sesame oil in a wok or large skillet over medium heat.
- Add carrots, zucchini, and mushrooms. Cook until tender and golden brown, about 10-15 minutes.
- Season with garlic powder and salt/pepper. Transfer veggies to a plate and set aside.
Cooking Steak
- In the same pan, add the remaining 2 tablespoons of butter and 1 tablespoon of sesame oil over medium-high heat.
- Cook the marinated steak, tossing until seared, about 3-4 minutes.
- Add teriyaki sauce or Japanese BBQ sauce and toss to coat.
Assembly
- Divide the cooked steak and sautéed veggies into bowls, add fried rice, and drizzle with Yum Yum sauce.
- Serve immediately.