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Hibachi Steak Bowls Recipe

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★★★★★

4.6 from 147 reviews

This Hibachi Steak Bowl recipe combines tender top sirloin steak with a vibrant mix of vegetables, cooked in a flavorful blend of sesame oil, garlic, ginger, and teriyaki sauce. Perfectly paired with fried rice and a creamy Yum Yum sauce, this dish brings the essence of a Japanese hibachi grill experience right to your kitchen.

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
  • 2 tablespoons 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)

Seasonings & Finishing

  • 1 teaspoon sesame oil (additional)
  • ½ teaspoon garlic powder
  • 1–2 tablespoons teriyaki sauce or Japanese BBQ sauce (such as Bachan’s)
  • 4 tablespoons unsalted butter, divided

For Serving

  • Fried rice
  • Store-bought Yum Yum Sauce

Instructions

  1. Marinate the Steak: In a bowl, combine the top sirloin steak chunks with mirin, minced garlic, ginger paste, 2 tablespoons sesame oil, ground white pepper, and kosher salt. Mix well to coat the meat evenly and let it marinate for at least 15-20 minutes to develop flavor.
  2. Prepare the Vegetables: While the steak marinates, slice the carrots thinly on a bias, halve the zucchinis lengthwise and cut into half moons, and slice the mushrooms. Set aside.
  3. Cook the Steak: Heat a large skillet or hibachi-style pan over medium-high heat. Add 2 tablespoons of unsalted butter. Once melted and sizzling, add the marinated steak chunks. Cook for 3-5 minutes, stirring occasionally, until the steak is browned on all sides and cooked to your preferred doneness. Remove the steak from the pan and set aside, keeping warm.
  4. Sauté the Vegetables: In the same pan, add the remaining 2 tablespoons of butter along with 1 teaspoon sesame oil. Add the sliced carrots, zucchinis, and mushrooms. Sprinkle with garlic powder and sauté the vegetables for 4-6 minutes until tender but still crisp.
  5. Add Seasoning: Return the cooked steak to the pan with the vegetables. Drizzle 1-2 tablespoons of teriyaki or Japanese BBQ sauce over the mixture and toss everything together to coat well and heat through for another 1-2 minutes.
  6. Serve: Plate the steak and vegetable mixture over warm fried rice. Serve with a side of store-bought Yum Yum sauce for dipping to complete the hibachi steak bowl experience.

Notes

  • For best flavor, use fresh garlic and ginger and high-quality sesame oil.
  • Adjust the amount of teriyaki sauce based on your sweetness preference.
  • You can substitute top sirloin with ribeye or flank steak if preferred.
  • Store leftover steak bowls in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently in a skillet or microwave before serving.

Keywords: Hibachi Steak Bowl, Japanese Steak Bowl, Teriyaki Steak, Sesame Garlic Steak, Stir-Fried Vegetables, Hibachi Vegetables, Fried Rice Bowl, Yum Yum Sauce

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