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Hibachi Steak Bowls Recipe

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★★★★★

4.6 from 98 reviews

Delicious and easy-to-make Hibachi Steak Bowls featuring marinated top sirloin steak, sautéed vegetables, and a savory blend of garlic, ginger, and teriyaki sauce served over fried rice and topped with creamy Yum Yum sauce. A perfect homemade takeout-style meal.

Ingredients

Scale

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

Vegetables & Seasoning

  • 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 & Sauce

  • 3 tablespoons unsalted butter, divided (2 tablespoons for veggies, 2 tablespoons for steak)
  • 2 tablespoons sesame oil, divided (1 tablespoon for marinade, 1 tablespoon for veggies, 1 tablespoon for steak)
  • 1–2 tablespoons teriyaki sauce or Japanese BBQ Sauce (e.g., Bachan’s!)

To Serve

  • 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, minced garlic, ginger paste, 1 teaspoon sesame oil, ground white or black pepper, and kosher salt to taste. Toss thoroughly to coat all steak pieces evenly. Let marinate for at least 30 minutes to absorb flavors.
  2. Sauté Veggies: Heat 2 tablespoons unsalted butter and 1 tablespoon sesame oil in a wok or large skillet over medium heat. Add the sliced carrots, zucchinis, and mushrooms. Cook while tossing frequently until veggies are tender and golden brown, approximately 10-15 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: Using the same pan, add remaining 2 tablespoons butter and 1 tablespoon sesame oil. Heat over medium-high until hot. Add the marinated steak pieces and cook, tossing often, until nicely seared on all sides, about 3-4 minutes. Avoid overcooking to keep steak tender. Remove from heat and drizzle teriyaki or Japanese BBQ sauce over the steak. Toss gently to coat each piece with the sauce, making them glisten.
  4. Build the Bowls & Serve: Distribute cooked steak and sautéed vegetables evenly into shallow bowls alongside fried rice. Drizzle generously with store-bought Yum Yum sauce or serve it on the side as preferred. Serve immediately and enjoy your homemade hibachi steak bowls.

Notes

  • For best results, use top sirloin steak as it remains tender when quickly cooked.
  • Marinating the steak for longer (up to 2 hours) will infuse more flavor.
  • Adjust vegetable cooking time depending on your preferred tenderness.
  • Substitute teriyaki sauce with your favorite Japanese BBQ sauce if you prefer a smokier taste.
  • Yum Yum sauce can be homemade or store-bought to add a creamy, tangy finish to the bowls.
  • Serve immediately to enjoy the contrast of warm steak and fresh veggies.
  • Leftover steak can be stored refrigerated for up to 2 days but is best fresh.

Keywords: hibachi steak bowls, Japanese steak bowl, steak and veggies bowl, hibachi recipe, teriyaki steak, quick steak dinner

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