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Hibachi Steak Bowls Recipe

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3.8 from 8 reviews

These Hibachi Steak Bowls bring the vibrant flavors of hibachi-style cooking straight to your kitchen. Tender top sirloin marinated in mirin, garlic, and ginger is seared to perfection and paired with sautéed carrots, zucchini, and mushrooms. Served over fried rice and finished with a drizzle of creamy Yum Yum sauce, these bowls deliver a deliciously satisfying meal that's both easy to prepare and packed with bold flavors.

Ingredients

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 (divided from 2 tablespoons plus 1 teaspoon)
  • 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
  • Salt and pepper, to taste

Cooking Fats & Sauces

  • 2 tablespoons plus 1 teaspoon sesame oil, divided
  • 4 tablespoons unsalted butter, divided
  • 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

Instructions

  1. Prep & marinate steak: Place the top sirloin chunks into a large bowl or a large plastic bag. Add the mirin, minced garlic, ginger paste, 1 teaspoon sesame oil, ground white or black pepper, and kosher salt to taste. Toss well to ensure all the steak pieces are evenly coated. Let the steak marinate for at least 30 minutes to absorb the flavors.
  2. Sauté vegetables: Heat 2 tablespoons of unsalted butter and 1 tablespoon of sesame oil in a wok or large skillet over medium heat. Once hot, add the sliced carrots, zucchini, and mushrooms. Cook the vegetables, stirring frequently, until they become tender and develop a golden brown color, about 10-15 minutes. Season with garlic powder, salt, and pepper to taste. Remove veggies from the pan and set aside on a clean plate. Wipe the pan clean with a damp paper towel if necessary.
  3. Cook the steak: In the same pan, add the remaining 2 tablespoons of butter and 1 tablespoon of sesame oil and heat over medium-high. When hot, add the marinated steak chunks. Cook the beef, tossing often, until it is nicely seared on all sides but still juicy and tender, about 3-4 minutes. Avoid overcooking to prevent toughness. Remove from heat and drizzle with teriyaki or Japanese BBQ sauce. Toss thoroughly to coat all steak pieces with the sauce, giving them a shiny glaze.
  4. Assemble the bowls: Divide the cooked steak and sautéed vegetables evenly among shallow bowls. Add a serving of fried rice to each bowl. Finish by drizzling Yum Yum sauce over the top or serve it on the side for dipping. Serve immediately and enjoy your flavorful hibachi steak bowls!

Notes

  • Marinate the steak for longer (up to 2 hours) if you have time, for deeper flavor.
  • If you cannot find mirin, a splash of sake or a bit of sugar with rice vinegar can substitute.
  • To speed up meal prep, use pre-cut vegetables and pre-cooked fried rice.
  • Yum Yum sauce is commonly found in Asian markets or can be homemade with mayonnaise, tomato paste, and seasonings.
  • Adjust teriyaki sauce quantity depending on your preference for sweetness and saltiness.
  • Serve with a side of steamed or stir-fried vegetables for extra greens.

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