Name: Hibachi Steak Bowls Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Japanese
Ingredients: 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 (divided: 1 tsp for marinade plus extra for cooking); ½ teaspoon ground white pepper (or black pepper); Kosher salt, to taste; 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 preferred); ½ teaspoon garlic powder; 4 tablespoons unsalted butter, divided; 1 tablespoon sesame oil (for cooking veggies); 1 tablespoon sesame oil (for cooking steak); 1-2 tablespoons teriyaki sauce or Japanese BBQ Sauce (e.g., Bachan’s); Fried rice (store-bought or homemade); Store-bought Yum Yum Sauce, for drizzling

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Introduction

Hibachi Steak Bowls bring the delicious flavors of Japanese hibachi-style cooking right to your home kitchen. This dish features tender marinated sirloin, sautéed vegetables, and savory sauces served over fried rice for a satisfying meal.

A white bowl holds a colorful meal divided into three main sections: on the left, dark brown grilled meat cubes are drizzled with a light sauce and topped with small green onion pieces; below the meat, a mix of sautéed vegetables including bright orange carrot slices, light brown mushrooms, and green zucchini pieces also have a drizzle of the same light sauce; on the right, a heap of golden fried rice with small bits of carrot and other vegetables has a sprinkle of chopped green onions on top. A small round dish with creamy orange dipping sauce is placed near the top center inside the bowl, and a pair of wooden chopsticks rests on the edge of the bowl. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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 and 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
For serving: Fried rice and store-bought Yum Yum sauce

Instructions

Step 1: Place the sirloin chunks into a large bowl or plastic bag. Add mirin, minced garlic, ginger paste, 1 teaspoon sesame oil, ground white or black pepper, and kosher salt to taste. Toss thoroughly to coat the steak evenly. Marinate for at least 30 minutes.
Step 2: Heat 2 tablespoons butter and 1 tablespoon sesame oil in a wok or large skillet over medium heat. Add carrots, zucchini, and mushrooms. Cook, tossing frequently, until veggies are tender and golden brown, about 10-15 minutes. Season with garlic powder and salt and pepper to taste. Transfer vegetables to a plate and wipe the pan clean if necessary.
Step 3: Add remaining 2 tablespoons butter and 1 tablespoon sesame oil to the same pan. Heat over medium-high heat until hot, then add the marinated steak. Sear and toss the steak until browned and cooked through but still tender, about 3-4 minutes. Remove from heat and drizzle with teriyaki or Japanese BBQ sauce. Toss gently to coat.
Step 4: Divide the cooked steak and sautéed vegetables evenly into shallow bowls. Add fried rice alongside. Drizzle with Yum Yum sauce or serve it on the side. Serve immediately and enjoy your homemade hibachi steak bowls!

Tips & Variations

For extra flavor, marinate the steak overnight in the refrigerator.
Substitute shiitake or cremini mushrooms if baby bella aren’t available.
Add sliced onions or bell peppers to the veggies for more color and texture.
Use jasmine or short-grain rice for authentic fried rice texture.
If you prefer less sauce, serve teriyaki or Yum Yum sauce on the side for dipping.

Storage

Store leftover hibachi steak bowls in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of water or sesame oil to keep the steak moist. For best texture, reheat vegetables and steak separately.

How to Serve

A white round plate holds four main sections: on the left, there are dark brown, bite-sized beef cubes topped with sesame seeds and chopped green onions; next to it on the right, there is a mound of golden fried rice mixed with small pieces of red and orange vegetables and scattered green onion bits; below the rice, there is a colorful mix of sautéed vegetables including orange carrot slices, green zucchini chunks, and browned mushroom slices all glazed slightly; in the middle of the plate, a small bowl with light orange creamy sauce speckled with black pepper rests; a pair of brown wooden chopsticks rests diagonally on the plate’s edge. The dish is set on a white marbled surface with a small brown bowl of sesame seeds nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef?

Yes, other tender cuts like ribeye or flank steak can work well, but sirloin is preferred for its flavor and tenderness when quickly seared.

Is it possible to make this dish vegetarian?

Absolutely. Substitute the steak with firm tofu or tempeh, and use vegetable-based sauces. You can keep the sautéed veggies and fried rice for a balanced vegetarian meal.