Introduction

Hibachi Steak Bowls are a flavorful and satisfying meal, combining tender marinated steak with perfectly sautéed vegetables. Paired with fried rice and a creamy Yum Yum sauce, this dish is a delicious and easy way to bring Japanese-inspired flavors to your table.

A white bowl filled with three main parts: on the left, dark grilled beef cubes topped with a light creamy sauce and sesame seeds, garnished with chopped green onions; below the beef, a mix of sautéed vegetables including orange carrot slices, green zucchini, and brown mushrooms, drizzled with the same creamy sauce; on the right, a generous scoop of golden fried rice mixed with small bits of carrot and green onions; a small round bowl containing a smooth, light orange sauce sits near the rice, and a pair of wooden chopsticks rest across the top edge of the bowl, set on a white marbled surface with a green cloth napkin underneath, 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 & 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
For serving: Fried rice & store-bought Yum Yum Sauce

Instructions

Step 1: Place the sirloin steak into a large bowl or plastic bag. Add mirin, garlic, ginger paste, 1 teaspoon sesame oil, white pepper, and kosher salt to taste. Toss well to coat the steak chunks thoroughly. Set aside to 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 carrots, zucchini, and mushrooms. Sauté the vegetables, tossing frequently, until tender and golden brown, about 10-15 minutes. Season with garlic powder, salt, and pepper to taste. Transfer the cooked vegetables to a clean plate and set aside. Wipe the pan clean if needed.
Step 3: In the same pan, heat the remaining 2 tablespoons butter and 1 tablespoon sesame oil over medium-high heat. Add the marinated steak and cook, tossing often, until the beef is nicely seared, about 3-4 minutes. Avoid overcooking to keep the steak tender.
Step 4: Remove the pan from heat and drizzle the teriyaki or Japanese BBQ sauce over the steak. Toss well to coat the chunks evenly with the sauce.
Step 5: Divide the cooked steak and sautéed vegetables evenly into bowls alongside warm fried rice. Drizzle with Yum Yum sauce or serve it on the side. Enjoy your hibachi steak bowls!

Tips & Variations

For extra flavor, marinate the steak overnight in the refrigerator.
Swap out the vegetables for bell peppers or snap peas to suit your taste.
Use fresh ginger instead of ginger paste for a more vibrant zing.
If you prefer, substitute teriyaki sauce with soy sauce mixed with a little honey or brown sugar.

Storage

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

How to Serve

The image shows a white bowl filled with a colorful meal on a white marbled surface. On one side, there is a layer of grilled beef pieces topped with sesame seeds and small green onions. Next to the beef, a portion of fried rice with bits of orange carrot and green garnish takes up about half the bowl. At the edge, there is a small round container of creamy orange sauce with black pepper sprinkled on top. Below the beef and rice, there is a layer of sautéed vegetables including sliced zucchini, mushrooms, and carrot pieces. Two wooden chopsticks rest on the rim of the bowl. 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 steak?

Yes, you can use other tender cuts like ribeye or flank steak. Just be mindful of cooking times to avoid toughness.

Is there a way to make this dish vegetarian?

Absolutely! Replace steak with firm tofu or tempeh and use vegetable broth-based teriyaki sauce. Sauté the tofu as you would the steak for best results.

Hibachi Steak Bowls Recipe

Print Recipe

★★★★★

5 from 66 reviews

This delicious Hibachi Steak Bowl features tender marinated sirloin steak, sautéed fresh vegetables, and flavorful fried rice, all topped with a drizzle of creamy Yum Yum sauce. Perfectly balanced with garlic, ginger, and sesame oil, this dish brings restaurant-quality hibachi flavors to your home kitchen with an easy stovetop cooking method.

Author: Marco
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: Japanese-American Fusion

Ingredients

Scale

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
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 and 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 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 together thoroughly to coat the steak evenly. Let the steak marinate for at least 30 minutes to absorb the flavors.
Sauté Vegetables: Heat 2 tablespoons butter and 1 tablespoon sesame oil in a large skillet or wok over medium heat. Once hot, add carrots, zucchini, and mushrooms. Cook while tossing frequently until the vegetables are tender and golden brown, about 10-15 minutes. Season with garlic powder, salt, and pepper to taste. Transfer the cooked veggies to a plate and wipe the pan clean if needed.
Cook the Steak: In the same pan, add the remaining 2 tablespoons butter and 1 tablespoon sesame oil. Heat over medium-high heat until hot. Add the marinated steak chunks and cook, tossing often, until the steak is nicely seared but still tender, about 3-4 minutes. Avoid overcooking to prevent toughness. Remove from heat and drizzle the teriyaki or Japanese BBQ sauce over the steak. Toss well to thoroughly coat the meat and make it glisten.
Assemble the Bowls & Serve: Divide the fried rice evenly among shallow bowls. Top each bowl with equal portions of the cooked steak and sautéed vegetables. Finish by drizzling store-bought Yum Yum sauce over the top or serving it on the side. Serve immediately and enjoy your flavorful hibachi steak bowls!

Notes

Marinating the steak for at least 30 minutes boosts the flavor and tenderness.
Use a large skillet or wok to ensure even cooking and easy tossing of vegetables and steak.
Adjust seasoning and sauce amounts according to taste preferences.
If you prefer a spicier kick, add a pinch of red chili flakes to the marinade or vegetables.
Serves well with steamed rice as an alternative to fried rice.

Keywords: Hibachi steak bowl, Japanese steak bowl, teriyaki steak, hibachi vegetables, fried rice bowl, easy dinner recipe