Hibachi Steak Bowls Recipe

Introduction

Hibachi Steak Bowls bring the flavors of Japanese steakhouse cooking right to your kitchen. This dish features tender marinated sirloin, sautéed vegetables, and savory sauces 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 chunks into a large bowl or plastic bag. Add mirin, garlic, ginger paste, 1 teaspoon sesame oil, white or black pepper, and kosher salt. Toss well to fully coat the steak. 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, stirring often, until tender and golden brown, about 10-15 minutes. Season with garlic powder, salt, and pepper to taste. Transfer the vegetables to a plate and wipe the pan clean if needed.
3. Step 3: Return the pan to medium-high heat with the remaining 2 tablespoons butter and 1 tablespoon sesame oil. Add the marinated steak and cook, tossing frequently, until nicely seared but not overcooked, about 3-4 minutes. Remove from heat and drizzle with teriyaki or Japanese BBQ sauce. Toss to coat evenly.
4. Step 4: Assemble the bowls by dividing fried rice, sautéed vegetables, and cooked steak evenly. Drizzle with store-bought Yum Yum Sauce, or serve it on the side. Enjoy your hibachi steak bowls warm.

Tips & Variations

• Marinate the steak for up to 2 hours for deeper flavor, but avoid too long to keep the meat tender.
• Swap baby bella mushrooms for shiitake or button mushrooms if preferred.
• Add a pinch of crushed red pepper to the veggies for a subtle heat.
• Use cauliflower rice instead of fried rice for a low-carb option.
• Make your own Yum Yum Sauce with mayonnaise, tomato paste, garlic powder, and paprika for a fresh twist.

Storage

Store leftover steak bowls separately in airtight containers in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or microwave until warmed through. To keep vegetables crisp, reheat them gently and add a fresh drizzle of Yum Yum Sauce after warming.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of steak for this recipe?

Yes, flank or skirt steak can work well if thinly sliced, but top sirloin is preferred for its tenderness and flavor when cut into chunks.

What can I use if I don’t have mirin?

You can substitute mirin with a mixture of dry sherry or white wine and a little sugar to replicate its sweetness and acidity.

Hibachi Steak Bowls Recipe

Pin Recipe

Print Recipe

★★★★★

4.6 from 63 reviews

These Hibachi Steak Bowls feature tender marinated top sirloin steak cooked to a perfect sear, served alongside savory sautéed vegetables and fluffy fried rice. Enhanced with garlic, ginger, and a delicious mix of teriyaki and sesame flavors, this dish brings the classic hibachi grillhouse taste right to your home with an easy stovetop method.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Japanese-American

Ingredients

Scale 1x2x3x

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

For the 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

For Cooking the Steak

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

To Serve

• Fried rice (store-bought or homemade)
• Store-bought Yum Yum Sauce (or your favorite Japanese steakhouse sauce)

Instructions

1. Prep & marinate steak: Place the sirloin chunks into a large bowl or plastic baggie. Add mirin, finely minced garlic, ginger paste, 1 teaspoon sesame oil, ground white pepper, and kosher salt to taste. Toss thoroughly to coat all the steak pieces, then set aside to marinate for at least 30 minutes to allow flavors to penetrate.
2. Sauté veggies: Heat 2 tablespoons butter and 1 tablespoon sesame oil in a wok or large skillet over medium heat. Once hot, add sliced carrots, zucchini halves cut into half moons, and sliced mushrooms. Cook, tossing frequently, until the vegetables are tender and golden brown, about 10-15 minutes. Season with garlic powder, salt, and pepper to taste. Transfer veggies to a clean plate and set aside. Wipe pan clean if necessary before cooking steak.
3. Cook steak: In the same pan, over medium-high heat, melt 2 tablespoons butter with 1 tablespoon sesame oil. When hot, add the marinated steak chunks. Sear, tossing frequently, until browned on all sides and cooked but still tender, approximately 3-4 minutes. Avoid overcooking to maintain juiciness. Remove from heat and drizzle teriyaki or Japanese BBQ sauce over the steak. Toss gently to coat the chunks evenly with the sauce.
4. Build the bowls & serve: Divide the cooked steak and sautéed vegetables evenly into shallow serving bowls alongside warm fried rice. Drizzle or serve with store-bought Yum Yum sauce for a final flavorful touch. Serve immediately and enjoy your homemade hibachi steak bowls!

Notes

• Marinate the steak for longer (up to 2 hours) for more intense flavor if time permits.
• Use baby bella mushrooms for the best texture and flavor, but cremini or white mushrooms work well too.
• Ensure the pan is hot before adding steak to get a good sear without overcooking.
• Fried rice can be homemade or store-bought for convenience.
• Yum Yum sauce can be replaced with spicy mayo or ponzu sauce for a different flavor profile.
• For a gluten-free option, check that your teriyaki sauce is gluten-free.

Keywords: hibachi steak bowls, hibachi steak, Japanese steak bowl, teriyaki steak, stir-fried vegetables, easy hibachi recipe, stovetop steak recipe