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Hibachi Steak Bowls Recipe

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★★★★★

5 from 100 reviews

These Hibachi Steak Bowls feature tender marinated top sirloin steak seared to perfection alongside sautéed carrots, zucchini, and mushrooms. Served over flavorful fried rice and topped with a drizzle of creamy store-bought Yum Yum sauce, this easy-to-make Japanese-inspired dish delivers a satisfying combination of savory, sweet, and umami flavors perfect for a weeknight dinner or casual gathering.

Ingredients

Scale

Steak and 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 (divided: 1 tsp for marinade plus extra for cooking)
  • 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 preferred)
  • ½ teaspoon garlic powder

Cooking Fats and Sauce

  • 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)

Serving

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

Instructions

  1. Prep & marinate steak: Place the top sirloin chunks into a large bowl or resealable plastic bag. Add mirin, minced garlic, ginger paste, 1 teaspoon sesame oil, ground white or black pepper, and kosher salt to taste. Toss or mix thoroughly until the steak pieces are evenly coated. Set aside to 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 hot, add the sliced carrots, zucchini, and mushrooms. Stir frequently and cook until the vegetables are tender and golden brown, about 10-15 minutes. Season with garlic powder, salt, and pepper to taste. Transfer vegetables to a clean plate and wipe the pan clean with a damp paper towel if necessary.
  3. Cook steak: In the same pan, melt the remaining 2 tablespoons butter with 1 tablespoon sesame oil over medium-high heat. When hot, add the marinated steak chunks. Stir and cook for 3-4 minutes, ensuring a nice sear on the beef while avoiding overcooking to retain tenderness. Remove from heat and drizzle 1-2 tablespoons of teriyaki or Japanese BBQ sauce over the meat. Toss to evenly coat and create a glossy finish.
  4. Build the bowls & serve: Divide fried rice evenly into shallow bowls. Top with sautéed vegetables and glistening teriyaki-coated steak chunks. Finish each bowl with a drizzle of store-bought Yum Yum Sauce or serve it on the side. Serve immediately and enjoy these flavorful hibachi steak bowls.

Notes

  • Marinate the steak for longer (up to 2 hours) for deeper flavor.
  • If preferred, substitute white pepper with freshly cracked black pepper.
  • Use baby bella mushrooms for a hearty, earthy flavor but shiitake or cremini also work well.
  • Pre-cooked or leftover fried rice can speed up meal prep.
  • Store leftover cooked steak and vegetables in airtight containers in the fridge for up to 3 days.
  • Yum Yum Sauce can be made from scratch or purchased ready-made for convenience.

Keywords: Hibachi steak bowls, Japanese steak bowl, stir-fry steak, teriyaki steak, sautéed vegetables, easy dinner, fried rice bowl, Yum Yum sauce

Find it online: https://amayaharis.com/hibachi-steak-bowls-recipe/