Hibachi Steak Bowls Recipe

Introduction

These Hibachi Steak Bowls bring the flavors of a Japanese steakhouse right into your kitchen. Tender marinated sirloin pairs perfectly with savory sautéed vegetables and a drizzle of Yum Yum sauce, all served over fried rice for a satisfying meal.

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
• ½ 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 & then cut into half moons
• 4-5 ounces sliced mushrooms (baby bella recommended)
• ½ teaspoon garlic powder
• 1-2 tablespoons teriyaki sauce or Japanese BBQ sauce (such as Bachan’s)
• For serving: Fried rice & store-bought Yum Yum Sauce

Instructions

1. Step 1: Place the sirloin steak into a large bowl or plastic bag. Add the mirin, garlic, ginger paste, 1 teaspoon sesame oil, white or black pepper, and kosher salt to taste. Toss to coat the steak evenly, then set aside to marinate for at least 30 minutes.
2. Step 2: Heat 2 tablespoons butter and 1 tablespoon sesame oil in a wok or large skillet over medium heat. Add the carrots, zucchini, and mushrooms. Cook, tossing often, until the vegetables are tender and golden brown, about 10-15 minutes. Season with garlic powder and salt and pepper to taste. Transfer the vegetables to a plate and wipe the pan clean if needed.
3. Step 3: In the same pan, heat the remaining 2 tablespoons butter and 1 tablespoon sesame oil over medium-high heat. Add the marinated steak and cook, tossing frequently, until nicely seared but still tender, about 3-4 minutes. Remove from heat and drizzle with teriyaki or Japanese BBQ sauce. Toss well to coat the steak evenly.
4. Step 4: Divide the cooked steak and sautéed vegetables evenly into shallow bowls along with fried rice. Drizzle with Yum Yum sauce or serve the sauce on the side. Enjoy your homemade hibachi steak bowls!

Tips & Variations

• Use baby bella mushrooms for a deeper earthy flavor, or substitute with shiitake for a different texture.
• Marinate the steak longer, up to 2 hours, for an even more flavorful and tender result.
• Try adding bell peppers or snap peas to the vegetable mix for extra color and crunch.
• For a low-carb option, serve the steak and veggies over cauliflower rice instead of fried rice.

Storage

Store leftover steak, vegetables, and rice separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. To keep the steak tender, avoid overcooking during reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of steak?

Yes, you can substitute top sirloin with ribeye or flank steak. Just adjust cooking time accordingly to avoid overcooking.

What can I use instead of mirin?

If you don’t have mirin, you can substitute with a mixture of sake and a little sugar or use a mild sweet white wine as an alternative.

Hibachi Steak Bowls Recipe

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★★★★★

4.7 from 133 reviews

• Author: Mariam
• Total Time: 1 hour
• Yield: 4 servings 1x

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Description

These Hibachi Steak Bowls feature tender marinated top sirloin steak seared to perfection alongside sautéed carrots, zucchini, and mushrooms. Paired with savory fried rice and topped with a drizzle of creamy Yum Yum sauce, this dish delivers the classic flavors of hibachi dining in a convenient bowl meal.

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Ingredients

Scale 1x2x3x

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
• ½ teaspoon ground white pepper (or black pepper)
• Kosher salt, to taste

Vegetables

• 3 medium carrots, thinly cut on a bias
• 2 medium zucchinis, sliced in half lengthwise then cut into half moons
• 4–5 ounces sliced mushrooms (baby bella recommended)
• ½ teaspoon garlic powder
• 2 tablespoons butter
• 1 tablespoon sesame oil
• Salt and pepper, to taste

Steak Cooking

• 2 tablespoons butter
• 1 tablespoon sesame oil
• 1–2 tablespoons teriyaki sauce or Japanese BBQ sauce (Bachan’s recommended)

For Serving

• Fried rice (store-bought or homemade)
• Store-bought Yum Yum Sauce

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Instructions

1. Prep & marinate steak: Place the top sirloin steak chunks in a large bowl or plastic bag. Add mirin, garlic, ginger paste, 1 teaspoon sesame oil, white or black pepper, and kosher salt. Toss everything thoroughly until the steak is fully coated. Let the steak marinate for at least 30 minutes to infuse flavors.
2. Sauté veggies: Heat 2 tablespoons butter and 1 tablespoon sesame oil in a wok or large skillet over medium heat. Once the fat is hot, add the sliced carrots, zucchini, and mushrooms. Cook while tossing often until the vegetables are tender and golden brown, about 10 to 15 minutes. Season with garlic powder, salt, and pepper to taste. Remove the vegetables to a clean plate and wipe the pan if needed.
3. Cook steak: In the same pan, add the remaining 2 tablespoons butter and 1 tablespoon sesame oil over medium-high heat. When hot, add the marinated steak chunks. Cook while tossing frequently to sear evenly for about 3 to 4 minutes, ensuring the steak remains tender and does not overcook. Once seared, remove from heat and drizzle teriyaki or Japanese BBQ sauce over the steak. Toss to coat until the pieces are glossy and flavorful.
4. Build the bowls & serve: Evenly distribute the cooked steak and sautéed vegetables into shallow bowls along with fried rice. Drizzle with store-bought Yum Yum sauce or serve the sauce on the side. Serve immediately and enjoy your flavorful hibachi steak bowls!

Notes

• Marinate the steak at least 30 minutes or up to a few hours for deeper flavor.
• Use a high smoke point oil like sesame oil for authentic flavor and proper searing.
• Adjust the vegetable cooking time if you prefer them more or less tender.
• Store leftovers separately if possible to maintain texture.
• Yum Yum sauce can be homemade or store-bought depending on preference.

• Prep Time: 40 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Japanese

Keywords: hibachi steak bowls, Japanese steak bowl, hibachi recipe, teriyaki steak bowl, stir-fry vegetables, fried rice bowl, Yum Yum sauce bowl