Name: Hibachi Steak Bowls Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 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 use); 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 baby bella mushrooms, sliced; ½ teaspoon garlic powder; 3 tablespoons unsalted butter, divided; 2 tablespoons sesame oil, divided; 1–2 tablespoons teriyaki sauce or Japanese BBQ Sauce (such as Bachan’s); Fried rice; Store-bought Yum Yum Sauce

Introduction

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

The dish is served in a white bowl with three main sections. The first layer shows dark brown, glossy grilled beef cubes sprinkled with sesame seeds and chopped green onions on top, placed on the left side. Next to it on the right, there is a mound of light brown fried rice mixed with small pieces of orange carrot and green onions. Below the fried rice and beef, there is a mix of sautéed vegetables consisting of green zucchini slices, orange carrot rounds, and brown mushrooms, all with a soft and slightly shiny texture. In the center, a small round container holds a creamy, light orange dipping sauce with some black pepper specks on top. Two pairs of wooden chopsticks are placed diagonally on the bowl, and the whole setup is on a white marbled surface. In the background, part of another similar bowl with more vegetables and beef is seen along with a small white bowl of sesame seeds. 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
Fried rice, for serving
Store-bought Yum Yum Sauce, for serving

Instructions

Step 1: Place the sirloin steak into a large bowl or plastic bag. Add the mirin, garlic, ginger paste, 1 teaspoon sesame oil, ground white or black pepper, and kosher salt to taste. Toss to evenly coat the steak, then let it 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 the carrots, zucchini, and mushrooms. Cook, stirring frequently, until tender and golden brown, about 10–15 minutes. Season the vegetables with garlic powder, salt, and pepper to taste. Remove and set aside on a clean plate. Wipe the pan clean if needed.
Step 3: In the same pan, melt the remaining 2 tablespoons butter with 1 tablespoon sesame oil over medium-high heat. Add the marinated steak and cook, tossing often, until well seared but still tender, about 3–4 minutes. Remove from heat and drizzle with teriyaki or Japanese BBQ sauce, tossing to coat the steak evenly.
Step 4: Divide fried rice evenly among shallow bowls. Top with the cooked steak and sautéed vegetables. Finish with a drizzle of Yum Yum Sauce or serve it on the side. Enjoy your delicious hibachi steak bowls!

Tips & Variations

For more flavor, marinate the steak overnight in the refrigerator.
Substitute baby bella mushrooms with shiitake or cremini for different textures.
Use cauliflower rice for a low-carb option.
Add sliced green onions or sesame seeds as a garnish for extra freshness and crunch.

Storage

Store any leftover steak bowls in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave until warmed through. To keep vegetables crisp, reheat vegetables and steak separately if possible.

How to Serve

Two white bowls sit on a white marbled surface, each filled with three main layers. The bottom right layer is light brown fried rice mixed with small pieces of orange carrot, green onion, and red pepper. The bottom left layer contains mixed sautéed vegetables, including orange carrot slices, green zucchini, and brown mushroom slices with a light sauce drizzled on top. The top left layer consists of dark brown cubed meat garnished with white sesame seeds and green onion slices. In the center of the front bowl, there is a small white bowl filled with creamy light orange sauce. Two wooden chopsticks rest on the front bowl, angled diagonally. 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 for this recipe?

Yes, you can substitute top sirloin with ribeye or flank steak, but adjust cooking times to avoid overcooking tougher cuts.

What can I use instead of Yum Yum Sauce?

If you don’t have Yum Yum Sauce, mayonnaise mixed with a bit of ketchup, garlic powder, paprika, and a dash of sugar can be a good homemade alternative.

Hibachi Steak Bowls Recipe

Print Recipe

★★★★★

4.9 from 59 reviews

These Hibachi Steak Bowls feature tender, marinated top sirloin steak cooked to perfection and paired with sautéed carrots, zucchini, and mushrooms. Served over fried rice and drizzled with creamy Yum Yum sauce, this dish delivers authentic Japanese hibachi flavors in an easy-to-make, satisfying bowl meal perfect for lunch or dinner.

Author: Bella
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 servings 1x
Category: Main Dish
Method: Stovetop
Cuisine: Japanese

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 use)
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 baby bella mushrooms, sliced
½ teaspoon garlic powder

Cooking Fats and Sauces

3 tablespoons unsalted butter, divided
2 tablespoons sesame oil, divided
1–2 tablespoons teriyaki sauce or Japanese BBQ Sauce (such as Bachan’s)

For Serving

Fried rice
Store-bought Yum Yum Sauce

Instructions

Prep & marinate steak. 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 to taste. Toss everything well to coat the steak thoroughly. Let the steak marinate for at least 30 minutes to develop flavor.
Sauté veggies. Heat 2 tablespoons butter and 1 tablespoon sesame oil in a wok or large skillet over medium heat. Add the carrots, zucchini, and mushrooms, stirring often. Cook until veggies are tender and golden brown, about 10 to 15 minutes. Season with garlic powder and salt and pepper to taste. Transfer veggies to a clean plate and wipe the pan clean if needed.
Cook steak. In the same skillet, add the remaining 1 tablespoon butter and 1 tablespoon sesame oil over medium-high heat. Once hot, add the marinated steak chunks. Cook, tossing frequently, until nicely seared and cooked through but still tender, about 3 to 4 minutes. Remove from heat, drizzle teriyaki or Japanese BBQ sauce over the steak, and toss gently to coat the meat with the glaze.
Build the bowls & serve. Divide the cooked steak and sautéed vegetables evenly among shallow serving bowls. Add a serving of fried rice to each bowl. Drizzle with store-bought Yum Yum sauce or serve it on the side. Enjoy these flavorful hibachi steak bowls warm.

Notes

Marinating the steak for longer than 30 minutes can deepen the flavor.
Feel free to substitute veggies like bell peppers or snap peas.
Make sure not to overcook the steak to keep it tender and juicy.
Using a heavy-bottomed pan or wok helps achieve a good sear.
Store any leftover steak and veggies separately from rice and sauce for best texture upon reheating.

Keywords: Hibachi steak bowls, Japanese steak bowl, teriyaki steak, sautéed vegetables, quick dinner, easy hibachi recipe, fried rice bowl, Yum Yum sauce