Description
These Hibachi Steak Bowls are a delicious and easy way to enjoy flavorful Japanese-inspired grilled steak paired with sautéed vegetables and fried rice. The steak is marinated in mirin, garlic, and ginger for a rich umami taste, quickly seared to perfection, then tossed with teriyaki sauce. Combined with tender sautéed carrots, zucchini, and mushrooms, and topped with creamy Yum Yum sauce, this dish delivers a perfect balance of savory, sweet, and buttery flavors in every bite.
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 (divided from total 3 tsp)
- 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 & Sauces
- 4 tablespoons unsalted butter, divided
- 2 tablespoons sesame oil (divided)
- 1–2 tablespoons teriyaki sauce or Japanese BBQ sauce (Bachan’s preferred)
To Serve
- Fried rice
- Store-bought Yum Yum Sauce
Instructions
- Prep & Marinate Steak: Place the sirloin steak chunks in a large bowl or plastic bag. Add mirin, minced garlic, ginger paste, 1 teaspoon sesame oil, white or black pepper, and kosher salt. Toss thoroughly to coat all the steak pieces. Marinate for at least 30 minutes to infuse flavor.
- Sauté Vegetables: Heat 2 tablespoons butter and 1 tablespoon sesame oil in a wok or large skillet over medium heat. Add the carrots, zucchinis, and mushrooms once hot. Cook, tossing frequently, until vegetables are tender and lightly golden, about 10 to 15 minutes. Season with garlic powder, salt, and pepper to taste. Remove vegetables to a clean plate and wipe the pan if necessary.
- Cook Steak: In the same pan, melt the remaining 2 tablespoons butter with 1 tablespoon sesame oil over medium-high heat. Add the steak chunks and cook, tossing often, until nicely seared but still tender, approximately 3 to 4 minutes. Remove from heat and drizzle teriyaki or Japanese BBQ sauce over the steak, tossing to coat evenly until glossy and flavorful.
- Build the Bowls & Serve: Divide the cooked steak, sautéed vegetables, and fried rice equally among four shallow bowls. Finish each bowl with a drizzle of Yum Yum sauce or serve the sauce on the side. Serve immediately and enjoy this flavorful hibachi-inspired meal.
Notes
- Marinating the steak for longer than 30 minutes enhances the flavor even more; up to 2 hours is great if time allows.
- Use baby bella mushrooms for a deeper, earthier flavor; white button mushrooms work well too.
- Adjust the amount of teriyaki sauce based on your preferred level of sweetness and saltiness.
- Store any leftovers separately and reheat gently to preserve the texture of the steak and vegetables.
- Yum Yum sauce can be homemade or store-bought; it adds a creamy and tangy finish to the bowls.
- Feel free to substitute fried rice with steamed jasmine rice or cauliflower rice for a lighter option.
Keywords: Hibachi steak bowls, Japanese steak bowl, teriyaki steak recipe, quick steak dinner, sautéed vegetables, mirin marinade, Yum Yum sauce