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Hibachi Steak Bowls Recipe

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★★★★★

4.7 from 147 reviews

These Hibachi Steak Bowls feature tender marinated top sirloin steak seared to perfection, served alongside sautéed carrots, zucchini, and mushrooms, all built over flavorful fried rice. Finished with a drizzle of sweet and tangy Yum Yum Sauce, this dish brings the iconic Japanese steakhouse experience right to your home with a quick and easy stovetop method.

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 from total)
  • ½ teaspoon ground white pepper (or black pepper)
  • Kosher salt, to taste

Vegetables and Seasonings

  • 3 medium carrots, thinly cut on a bias
  • 2 medium zucchinis, sliced in half lengthwise & then cut into half moons
  • 4–5 ounces sliced baby bella mushrooms
  • ½ teaspoon garlic powder
  • Salt and pepper, to taste
  • 2 tablespoons unsalted butter (divided from total)
  • 1 tablespoon sesame oil (divided from total)

For Cooking Steak

  • 2 tablespoons unsalted butter (divided from total)
  • 1 tablespoon sesame oil (divided from total)
  • 1–2 tablespoons teriyaki sauce or Japanese BBQ sauce

To Serve

  • Fried rice, for serving
  • Store-bought Yum Yum Sauce, for drizzling

Instructions

  1. Prep & marinate steak: Place the sirloin chunks in a large bowl or plastic bag. Add mirin, minced garlic, ginger paste, 1 teaspoon of sesame oil, ground white or black pepper, and kosher salt. Toss thoroughly to coat all steak pieces evenly. Let the steak marinate for at least 30 minutes to absorb the flavors.
  2. Sauté veggies: Heat 2 tablespoons unsalted butter and 1 tablespoon sesame oil in a wok or large skillet over medium heat. Once hot, add the carrots, zucchinis, and sliced mushrooms. Cook while tossing frequently, until the veggies become tender and develop a golden brown color, about 10 to 15 minutes. Season with garlic powder, salt, and pepper to taste. Remove the veggies from the pan and set aside on a clean plate. If necessary, wipe the pan clean with a damp paper towel to avoid burnt residue.
  3. Cook steak: In the same pan, add the remaining 2 tablespoons butter and 1 tablespoon sesame oil, heating over medium-high heat. When hot, add the marinated steak pieces. Cook, tossing often, until the steak is nicely seared and cooked to medium-rare or medium doneness in about 3 to 4 minutes to avoid toughness. Remove the pan from heat, drizzle teriyaki or Japanese BBQ sauce over the steak, and toss well to coat each piece evenly and achieve a glossy finish.
  4. Build the bowls & serve: Divide fried rice into shallow bowls, then top evenly with the cooked steak and sautéed vegetables. Finish by drizzling store-bought Yum Yum Sauce over the top or serve it on the side for dipping. Serve immediately and enjoy your Hibachi Steak Bowls.

Notes

  • Marinate the steak for longer (up to 2 hours) for deeper flavor if time permits.
  • Use a high-quality soy-based teriyaki or Japanese BBQ sauce for authentic taste.
  • Adjust vegetable quantities and types based on preference or seasonal availability.
  • Ensure the pan is hot before adding steak to achieve a good sear.
  • Use store-bought fried rice or homemade fried rice to save time.
  • Yum Yum Sauce is optional but adds a delicious creamy and tangy finish.

Keywords: Hibachi steak bowls, Japanese steakhouse recipe, sirloin steak, stir-fried vegetables, teriyaki sauce, Yum Yum Sauce, easy stovetop recipe, Japanese cuisine

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