Hibachi Steak Bowls -

Hibachi Steak Bowls

This recipe brings the Japanese steakhouse experience into your own kitchen, featuring tender, savory steak bites, crisp-tender vegetables, and a creamy sauce. It's a complete, soul-satisfying meal that tastes just like the real deal from a restaurant like Benihana. This quick and easy dinner idea is perfect for a busy weeknight, yet impressive enough to serve to guests.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 4 servings

Calories: 350

Ingredients Equipment Method Notes

Ingredients

For the Steak: 2 lbs top sirloin steak, cut into rough 1-inch 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
For the Veggies & Cooking:
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 work well)
½ teaspoon garlic powder
1-2 tablespoons teriyaki sauce or Japanese BBQ Sauce (we love Bachan’s!)
For Serving:
Cooked fried rice
Store-bought Yum Yum Sauce

Equipment

large skillet or wok
Large bowl or resealable plastic bag

Method

Instructions

Marinate the Steak: In a large bowl or a resealable plastic bag, combine the sirloin chunks, mirin, minced garlic, ginger paste, 1 teaspoon of sesame oil, white pepper, and a pinch of kosher salt. Toss everything together until the steak is thoroughly coated. Set it aside to marinate for at least 30 minutes on the counter, or longer in the fridge.
Sauté the Vegetables: In a large skillet or wok, melt 2 tablespoons of butter with 1 tablespoon of sesame oil over medium heat. Once the butter is sizzling, add the carrots, zucchini, and mushrooms. Cook, tossing them frequently, for about 10-15 minutes, or until they're tender with some nice golden-brown spots. Season the veggies with garlic powder and another pinch of salt and pepper to taste. Transfer them to a plate and set aside.
Cook the Steak: Carefully wipe your pan clean if needed. Return it to the stove over medium-high heat and add the remaining 2 tablespoons of butter and 1 tablespoon of sesame oil. When the pan is hot, add the marinated steak in a single layer (work in batches if needed to avoid overcrowding). Cook, tossing the beef often, for 3-4 minutes until it's nicely seared on all sides. Be careful not to overcook it, as it can become tough. Remove the pan from the heat and drizzle in the teriyaki or Japanese BBQ sauce, tossing to coat every piece until glistening.
Assemble and Serve: To build your bowls, divide the fried rice among four shallow bowls. Top the rice with a generous portion of the sautéed vegetables and the saucy steak bites. Finish your Hibachi Steak Bowls with a good drizzle of Yum Yum sauce, or serve it on the side for dipping. Enjoy immediately!

Notes

Have all your ingredients prepped and ready before you start cooking (mise en place). Use a large skillet or wok and avoid overcrowding the pan to ensure a good sear; cook in batches if necessary. A hot pan over medium-high heat is crucial for searing the steak and keeping the vegetables crisp-tender.