Print

Hibachi Steak Bowls 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.

Ingredients

Scale

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

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