Description
This Hibachi Steak Bowls recipe features tender top sirloin steak marinated with mirin, garlic, and ginger, accompanied by sautéed carrots, zucchini, and mushrooms. Served over fried rice with a drizzle of creamy Yum Yum sauce and a touch of teriyaki for authentic Japanese-inspired flavors, this meal is a quick, flavorful, and satisfying dish perfect for any night of the week.
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
- 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 preferred)
- ½ teaspoon garlic powder
- Salt and pepper, to taste
Cooking Fats & Sauce
- 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)
For Serving
- 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, ground white pepper, and kosher salt to taste. Toss thoroughly to coat the steak evenly in the marinade. Set aside and let marinate for at least 30 minutes to develop flavor.
- Sauté Veggies: Heat 2 tablespoons butter and 1 tablespoon sesame oil in a wok or large skillet over medium heat. Add the sliced carrots, zucchini, and mushrooms. Cook, tossing frequently, until the vegetables are tender and slightly golden, about 10-15 minutes. Season with garlic powder and salt and pepper to taste. Transfer cooked veggies to a clean plate and set aside. Wipe the pan clean with a damp paper towel if needed.
- Cook Steak: Using the same pan, add the remaining 2 tablespoons butter and 1 tablespoon sesame oil, heat over medium-high. Add the marinated steak chunks and cook, tossing often, until browned and seared but still tender, about 3-4 minutes. Remove from heat and drizzle with teriyaki or Japanese BBQ sauce, tossing to coat the steak evenly until glistening.
- Build the Bowls & Serve: Evenly distribute fried rice into shallow bowls. Top with the cooked steak and sautéed vegetables. Drizzle store-bought Yum Yum sauce over the bowls or serve it on the side for dipping. Serve immediately and enjoy these delicious hibachi steak bowls.
Notes
- Marinating the steak for longer than 30 minutes will enhance flavor, but avoid exceeding 2 hours to prevent meat from becoming mushy.
- If you prefer a spicier version, add a dash of chili flakes or Sriracha to the teriyaki sauce.
- Substitute baby bella mushrooms with shiitake or cremini mushrooms for variation in texture and flavor.
- Using a well-seasoned wok or cast iron skillet can improve the sear on the steak and vegetables.
- For a gluten-free option, ensure that the teriyaki sauce and mirin are certified gluten-free.
Keywords: Hibachi Steak Bowls, Japanese Steak Bowl, Teriyaki Steak, Sautéed Vegetables, Fried Rice Bowl, Easy Dinner Recipe, Quick Steak Recipe