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Hibachi Steak Bowls Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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

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