Name: Hibachi Steak Bowls Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Japanese
Ingredients: 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); ½ teaspoon ground white pepper (or black pepper); Kosher salt, to taste; 3 medium carrots, thinly cut on a bias; 2 medium zucchinis, sliced in half lengthwise and cut into half moons; 4-5 ounces sliced mushrooms (baby bella preferred); ½ teaspoon garlic powder; 2 tablespoons plus 1 teaspoon sesame oil (divided); Kosher salt and pepper, to taste; 4 tablespoons unsalted butter, divided; 1-2 tablespoons teriyaki sauce or Japanese BBQ sauce (e.g., Bachan’s); Fried rice, for serving; Store-bought Yum Yum Sauce, for serving

Introduction

Hibachi steak bowls are a delicious and satisfying meal that combines tender marinated sirloin with sautéed vegetables and flavorful fried rice. Perfect for a quick weeknight dinner or casual gathering, these bowls bring the taste of your favorite hibachi restaurant right to your kitchen.

A white bowl filled with three main layers: on the left side, there is a dark grilled beef layered with light sesame seeds and small green onion pieces on top; below the beef, colorful grilled vegetables including orange carrot slices, green zucchini, and light brown mushrooms are visible with charred marks; on the right side, golden-brown fried rice with bits of orange carrot and small green herbs is placed next to a small round container of creamy orange sauce sprinkled with black pepper. The dish sits on a white marbled surface with a pair of wooden chopsticks resting across the bowl, held by a woman’s hand. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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 plus 1 teaspoon sesame oil, divided
½ teaspoon ground white pepper (or black pepper)
Kosher salt, to taste
4 tablespoons unsalted butter, divided
3 medium carrots, thinly cut on a bias
2 medium zucchinis, sliced in half lengthwise and then cut into half moons
4-5 ounces sliced mushrooms (baby bella recommended)
½ teaspoon garlic powder
1-2 tablespoons teriyaki sauce or Japanese BBQ sauce (such as Bachan’s)
For serving: Fried rice and store-bought Yum Yum sauce

Instructions

Step 1: Place the sirloin steak chunks into a large bowl or plastic bag. Add the mirin, garlic, ginger paste, 1 teaspoon sesame oil, white or black pepper, and kosher salt to taste. Toss everything together to coat the steak completely. Set aside to marinate for at least 30 minutes.
Step 2: Heat 2 tablespoons butter and 1 tablespoon sesame oil in a wok or large skillet over medium heat. Add the carrots, zucchini, and mushrooms. Cook while tossing often for 10-15 minutes, until the vegetables are tender and golden brown. Season with garlic powder and salt and pepper to taste. Transfer the vegetables to a clean plate and set aside. Wipe the pan clean with a damp paper towel if needed.
Step 3: In the same pan, add the remaining 2 tablespoons butter and 1 tablespoon sesame oil over medium-high heat. Once hot, add the marinated steak chunks. Cook, tossing frequently, for about 3-4 minutes until the steak is seared but still tender. Avoid overcooking to prevent toughness.
Step 4: Remove the pan from heat and drizzle the teriyaki or Japanese BBQ sauce over the steak. Toss well to coat every piece until the steak glistens with sauce.
Step 5: Divide the cooked steak and sautéed vegetables evenly between bowls. Add a portion of fried rice to each bowl. Drizzle with store-bought Yum Yum sauce or serve it on the side. Serve immediately and enjoy your homemade hibachi steak bowls!

Tips & Variations

For extra flavor, let the steak marinate overnight in the refrigerator.
Try substituting baby bella mushrooms with shiitake or cremini for different textures.
Use low-sodium teriyaki sauce to control saltiness.
To make it a complete meal, add steamed edamame or a side of pickled ginger.
Vegetarian option: Replace steak with firm tofu or tempeh and follow the same marinade steps.

Storage

Store leftover steak, vegetables, and rice in airtight containers in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. Avoid overcooking when reheating to maintain the steak’s tenderness.

How to Serve

A round white bowl holds a colorful meal divided into four parts: on the top left, dark brown grilled beef cubes sprinkled with sesame seeds and topped with creamy light beige sauce and green onion pieces; below them, mixed sautéed vegetables including orange carrot slices, green zucchini, and light brown mushrooms, also drizzled with the same beige sauce; on the right side, a large portion of golden fried rice with visible bits of scrambled egg, carrot, and green onion; above the rice, a small round white bowl filled with thick light orange dipping sauce with some spice flakes. Two brown wooden chopsticks rest diagonally over the beef. The bowl sits on a green cloth over a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of steak?

Yes, you can use other tender cuts like flank steak or ribeye, but cooking times may vary. Adjust accordingly to avoid toughness.

What can I use if I don’t have mirin?

Mirin adds sweetness and depth, but you can substitute it with a mix of sake and sugar or a mild white wine with a pinch of sugar for a similar effect.

Hibachi Steak Bowls Recipe

Print Recipe

★★★★★

4.5 from 271 reviews

These flavorful Hibachi Steak Bowls feature tender marinated sirloin steak, sautéed fresh vegetables, and savory teriyaki sauce served over fried rice. Inspired by Japanese hibachi-style cooking, this dish combines a perfect blend of garlic, ginger, and sesame for a quick and satisfying meal that’s great for weeknight dinners or entertaining.

Author: Dylan
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: Japanese

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
1 teaspoon sesame oil (divided)
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 and cut into half moons
4–5 ounces sliced mushrooms (baby bella preferred)
½ teaspoon garlic powder
2 tablespoons plus 1 teaspoon sesame oil (divided)
Kosher salt and pepper, to taste

Other Ingredients

4 tablespoons unsalted butter, divided
1–2 tablespoons teriyaki sauce or Japanese BBQ sauce (e.g., Bachan’s)
Fried rice, for serving
Store-bought Yum Yum Sauce, for serving

Instructions

Prep & Marinate Steak: Place the sirloin steak chunks into a large bowl or plastic bag. Add mirin, minced garlic, ginger paste, 1 teaspoon sesame oil, ground white or black pepper, and kosher salt to taste. Toss everything together until the steak chunks are thoroughly coated. Set aside to marinate for at least 30 minutes to develop flavor.
Sauté Vegetables: Heat 2 tablespoons butter and 1 tablespoon sesame oil in a wok or large skillet over medium heat. Once hot, add the carrots, zucchinis, and mushrooms. Cook the vegetables while tossing often until they become tender and golden brown, about 10-15 minutes. Season with garlic powder, salt, and pepper to taste. Transfer the cooked vegetables to a clean plate and set aside. Wipe the pan clean with a damp paper towel if necessary.
Cook the 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 chunks. Cook while tossing frequently until the steak is nicely seared but still tender, approximately 3-4 minutes. Avoid overcooking to prevent toughness. Remove from heat and drizzle with teriyaki or Japanese BBQ sauce. Toss well to coat the steak chunks evenly, giving them a glossy finish.
Assemble the Bowls & Serve: Evenly distribute the cooked steak and sautéed vegetables into shallow bowls along with a serving of fried rice. Drizzle with store-bought Yum Yum Sauce or serve it on the side for dipping. Serve immediately and enjoy your delicious Hibachi Steak Bowls!

Notes

Marinating the steak for longer than 30 minutes will enhance the flavor even more.
Feel free to substitute the fried rice with steamed white rice or cauliflower rice for a lighter option.
Adjust the amount of teriyaki sauce according to your preference for sweetness and saltiness.
Use fresh ginger paste or freshly grated ginger for optimal taste.
For a vegetarian alternative, replace the steak with firm tofu or tempeh and use vegetable oil instead of butter.

Keywords: Hibachi steak bowls, Japanese skillet recipe, sirloin steak recipe, teriyaki steak, hibachi vegetables, easy dinner bowls