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Hibachi Steak Bowls Recipe

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★★★★★

4.3 from 52 reviews

Delicious and easy-to-make Hibachi Steak Bowls featuring tender marinated top sirloin steak, sautéed vegetables, and flavorful fried rice, finished with a drizzle of creamy Yum Yum sauce for a restaurant-quality meal at home in just 35 minutes.

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: 1 tsp for marinade, 2 tbsp for cooking)
  • ½ teaspoon ground white pepper (or black pepper)
  • Kosher salt, to taste

Vegetables and Seasoning

  • 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 preferred)
  • ½ teaspoon garlic powder
  • Salt and pepper, to taste

Sauce and Serving

  • 1–2 tablespoons teriyaki sauce or Japanese BBQ sauce (Bachan’s recommended)
  • Fried rice, for serving
  • Store-bought Yum Yum sauce, for serving

Instructions

  1. Prep & Marinate Steak: Place the top sirloin steak chunks into a large bowl or plastic bag. Add mirin, minced garlic, ginger paste, 1 teaspoon sesame oil, ground white or black pepper, and kosher salt to taste. Toss well to ensure all pieces are evenly coated. Let the steak marinate for at least 30 minutes to enhance the flavor.
  2. Sauté Vegetables: Heat 2 tablespoons of unsalted butter and 1 tablespoon sesame oil in a wok or large skillet over medium heat. Once hot, add carrots, zucchini, and sliced mushrooms. Stir frequently, cooking until vegetables are tender and slightly golden, about 10-15 minutes. Season with garlic powder, salt, and pepper as desired. Transfer vegetables to a clean plate and wipe the pan clean if needed.
  3. Cook Steak: In the same skillet, add the remaining 2 tablespoons of butter and 1 tablespoon of sesame oil. Heat over medium-high heat until hot. Add the marinated steak pieces and cook, stirring often, until nicely seared and cooked through, about 3-4 minutes. Avoid overcooking to prevent toughness. Remove from heat and drizzle with 1-2 tablespoons teriyaki or Japanese BBQ sauce, tossing gently to coat steak evenly with the sauce.
  4. Assemble the Bowls & Serve: Divide the cooked steak and sautéed vegetables evenly into shallow bowls alongside prepared fried rice. Drizzle each bowl with store-bought Yum Yum sauce or serve it on the side. Serve immediately and enjoy these flavorful homemade hibachi steak bowls.

Notes

  • Marinate the steak for at least 30 minutes for optimal flavor; longer marination is fine but avoid exceeding 4 hours.
  • Use baby bella mushrooms for best texture and flavor, but white mushrooms can be substituted.
  • Adjust teriyaki or BBQ sauce quantity based on desired sweetness and sauciness.
  • Fried rice can be homemade or store-bought for convenience.
  • Yum Yum sauce adds a creamy, slightly spicy finish but can be omitted for a lighter bowl.
  • To keep steak tender, avoid overcooking—medium rare to medium is ideal.

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

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