why make this recipe
Hibachi Steak Bowls are a quick and delicious meal that brings the taste of Japanese steakhouse dining right to your home. This recipe combines succulent marinated steak with vibrant vegetables and fried rice for a wholesome meal that’s easy to prepare. Whether for a busy weeknight or a weekend family gathering, this dish is sure to please everyone at the table.
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
- 0.5 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 (I use baby bella)
- 0.5 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 :
Prep and marinate steak: Place the sirloin into a large bowl (or inside a large plastic baggie). Add the mirin, garlic, ginger, 1 teaspoon sesame oil, white pepper (or black pepper), and salt to taste. Toss all ingredients to combine, ensuring steak is coated. Set aside to marinate for at least 30 minutes.
Sauté veggies: In a wok or large skillet, heat 2 tablespoons of butter and 1 tablespoon of sesame oil over medium heat. Add the carrots, zucchini, and mushrooms. Cook, tossing often, until tender and golden brown, about 10 to 15 minutes. Season with garlic powder and salt/pepper to taste. Transfer veggies to a plate and set aside.
Cook steak: In the same pan, add remaining 2 tablespoons butter and 1 tablespoon sesame oil over medium-high heat. When hot, add the steak. Cook, tossing often, until nicely seared, about 3 to 4 minutes. Remove from heat and drizzle in the teriyaki sauce, tossing to coat.
Build the bowls: Divide the steak and veggies into bowls with fried rice. Drizzle with Yum Yum sauce and serve.
how to serve Hibachi Steak Bowls
Serve the Hibachi Steak Bowls hot, straight from the pan. Each bowl should be a generous portion of steak, vegetables, and fried rice. Drizzle Yum Yum sauce over the top for an extra touch of flavor. Enjoy with chopsticks or a fork for a delightful dining experience.
how to store Hibachi Steak Bowls
If you have leftovers, let the bowls cool down to room temperature. Then, transfer the steak, vegetables, and rice to airtight containers. Store them in the refrigerator for up to 3 days. Reheat in the microwave until warm before enjoying again.
tips to make Hibachi Steak Bowls
- Make sure to marinate the steak for at least 30 minutes for the best flavor.
- You can use any vegetables you like; bell peppers and broccoli also work well.
- Adjust the amount of Yum Yum sauce according to your preference.
- For extra flavor, consider adding green onions or sesame seeds as a garnish.
variation
You can make this recipe gluten-free by using a gluten-free teriyaki sauce. For a healthier version, substitute the fried rice with cauliflower rice.
FAQs
Can I use a different cut of steak?
Yes, you can use other cuts like ribeye or flank steak if you prefer.
Is it okay to prepare this dish in advance?
While you can prepare the steak and veggies in advance, it’s best to cook the rice fresh right before serving for the best texture.
What if I don’t have Yum Yum sauce?
You can substitute it with sweet chili sauce or a homemade sauce made from mayo, ketchup, and a little sugar for a similar taste.
Hibachi Steak Bowls
Ingredients
For the Steak Marinade
- 2 lbs top sirloin steak, cut into rough chunks
- 1 tablespoon mirin
- 6 cloves of garlic, finely minced or pressed
- 2 teaspoons ginger paste
- 1 tablespoon sesame oil for marinade
- 0.5 teaspoon ground white pepper (or black pepper)
- Kosher salt, to taste
For Cooking
- 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 (I use baby bella)
- 0.5 teaspoon garlic powder
- 1 to 2 tablespoons teriyaki sauce or Japanese BBQ Sauce
- Fried rice for serving
- Store-bought Yum Yum Sauce for serving
Instructions
Preparation
- Place the sirloin into a large bowl (or inside a large plastic baggie). Add the mirin, garlic, ginger, 1 teaspoon sesame oil, white pepper (or black pepper), and salt to taste. Toss all ingredients to combine, ensuring steak is coated. Set aside to marinate for at least 30 minutes.
Cooking Vegetables
- In a wok or large skillet, heat 2 tablespoons of butter and 1 tablespoon of sesame oil over medium heat.
- Add the carrots, zucchini, and mushrooms. Cook, tossing often, until tender and golden brown, about 10 to 15 minutes.
- Season with garlic powder and salt/pepper to taste. Transfer veggies to a plate and set aside.
Cooking Steak
- In the same pan, add remaining 2 tablespoons butter and 1 tablespoon sesame oil over medium-high heat.
- When hot, add the steak. Cook, tossing often, until nicely seared, about 3 to 4 minutes.
- Remove from heat and drizzle in the teriyaki sauce, tossing to coat.
Assembly
- Divide the steak and veggies into bowls with fried rice.
- Drizzle with Yum Yum sauce and serve.