Name: Hibachi Steak Bowls Recipe
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Cuisine: Japanese
Ingredients: 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; 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); ½ teaspoon garlic powder; Salt and pepper, to taste; 3 tablespoons unsalted butter, divided (4 tablespoons in total, 2 + 2 tablespoons but recipe states 3 total butter, so 4 tablespoons total with 2 + 2 tablespoons divided); 2 tablespoons plus 1 teaspoon sesame oil, divided; 1-2 tablespoons teriyaki sauce or Japanese BBQ sauce (e.g., Bachan’s); Fried rice; Store-bought Yum Yum Sauce

Introduction

Hibachi Steak Bowls are a flavorful and satisfying meal inspired by Japanese hibachi grilling. Tender sirloin steak pairs perfectly with sautéed vegetables and savory sauces, all served over fried rice for a quick and delicious dinner.

A white bowl holds a colorful meal with three main sections: on the left, dark brown grilled beef cubes drizzled with a light creamy sauce and sprinkled with sesame seeds and green onion pieces; below the beef, a mix of cooked vegetables including orange carrot slices, green zucchini chunks, and brown mushroom slices, also drizzled with the light sauce; on the right, a heap of golden fried rice with small bits of carrot and green onion scattered throughout. A small round wooden bowl of creamy light orange sauce sits on the edge of the rice. Resting across the top of the bowl are a pair of wooden chopsticks. The bowl is set on a green cloth and a white marbled surface. 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 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
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
Fried rice, for serving
Store-bought Yum Yum sauce, for serving

Instructions

Step 1: Place the sirloin chunks into a large bowl or plastic bag. Add mirin, garlic, ginger paste, 1 teaspoon sesame oil, white or black pepper, and kosher salt to taste. Toss everything together until the steak is well coated. 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 carrots, zucchini, and mushrooms. Cook, tossing often, until vegetables are tender and golden brown, about 10-15 minutes. Season with garlic powder and salt and pepper to taste. Remove veggies to a clean plate and set aside. Wipe the pan clean if needed.
Step 3: In the same pan, heat the remaining 2 tablespoons butter and 1 tablespoon sesame oil over medium-high heat. When hot, add the marinated steak. Cook, tossing frequently, until nicely seared but still tender, about 3-4 minutes. Remove from heat and drizzle teriyaki or Japanese BBQ sauce over the steak. Toss to coat evenly.
Step 4: Divide the cooked steak and sautéed vegetables evenly into shallow bowls alongside fried rice. Drizzle with store-bought Yum Yum sauce or serve it on the side. Serve immediately and enjoy your hibachi steak bowls!

Tips & Variations

For an extra flavor boost, marinate the steak overnight in the refrigerator.
Swap out the mushrooms for bell peppers or snap peas for a different vegetable mix.
If you prefer a spicier dish, add a pinch of crushed red pepper flakes to the veggies while sautéing.
Use homemade fried rice or a cauliflower rice alternative for a lighter option.

Storage

Store leftover steak bowls in airtight containers in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until heated through. To maintain texture, reheat the steak and vegetables separately from the rice when possible.

How to Serve

A white bowl filled with three main layers: on the left, grilled pieces of dark brown beef topped with sesame seeds and chopped green onions; on the bottom left, sautéed vegetables including orange carrot slices, green zucchini, and light brown mushrooms; on the right, a mound of light brown fried rice mixed with small bits of orange carrot and garnished with chopped green onions. A small round container of thick orange sauce sits at the top center of the bowl. Two wooden chopsticks rest across the bowl on top of the beef. The bowl is placed on 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 ribeye or flank steak. Just adjust cooking time to avoid overcooking tougher cuts.

Is there a vegetarian version of this dish?

Absolutely! Substitute the steak with firm tofu or tempeh, and increase the vegetables. Use vegetarian-friendly sauces to keep the flavor profile.

Hibachi Steak Bowls Recipe

Print Recipe

★★★★★

4.6 from 143 reviews

This Hibachi Steak Bowl recipe features tender top sirloin steak marinated in mirin, garlic, and ginger, then seared to perfection and glazed with teriyaki sauce. Served alongside sautéed carrots, zucchini, mushrooms, and fried rice, topped with a drizzle of creamy Yum Yum sauce for authentic Japanese steakhouse flavors at home.

Author: Dylan
Prep Time: 35 minutes
Cook Time: 20 minutes
Total Time: 55 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 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)
½ teaspoon garlic powder
Salt and pepper, to taste

Cooking Fats and Sauces

3 tablespoons unsalted butter, divided (4 tablespoons in total, 2 + 2 tablespoons but recipe states 3 total butter, so 4 tablespoons total with 2 + 2 tablespoons divided)
2 tablespoons plus 1 teaspoon sesame oil, divided
1–2 tablespoons teriyaki sauce or Japanese BBQ sauce (e.g., Bachan’s)

To Serve

Fried rice
Store-bought Yum Yum Sauce

Instructions

Prep & Marinate Steak: Place the sirloin chunks into a large bowl or plastic bag. Add mirin, minced garlic, ginger paste, 1 teaspoon sesame oil, white or black pepper, and kosher salt to taste. Toss thoroughly to ensure each piece is coated. Let the steak 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 thinly sliced carrots, zucchini half moons, and sliced mushrooms. Cook, tossing frequently, until vegetables are tender and golden brown, about 10 to 15 minutes. Season with garlic powder, salt, and pepper as needed. Remove veggies to a clean plate and wipe pan clean if necessary.
Cook Steak: In the same pan, add the remaining 2 tablespoons of butter and 1 tablespoon of sesame oil. Heat over medium-high until hot, then add the marinated steak pieces. Cook, tossing often, until the steak is nicely seared but still tender, about 3 to 4 minutes. Remove from heat and drizzle teriyaki or Japanese BBQ sauce over the steak. Toss to coat until the meat is glossy and flavorful.
Assemble Bowls & Serve: Divide the fried rice evenly among shallow bowls. Top with the sautéed vegetables and the glazed steak pieces. Finish each bowl with a drizzle of store-bought Yum Yum sauce or serve the sauce on the side. Enjoy your hibachi steak bowls with authentic Japanese steakhouse flavors!

Notes

Marinate the steak for longer (up to 2 hours) if time permits for deeper flavor.
Adjust the amount of teriyaki sauce according to your taste preference.
Use fresh vegetables to maintain a vibrant texture and color.
Yum Yum sauce can be homemade or store-bought; either works great.
For a gluten-free option, ensure that the teriyaki sauce and Yum Yum sauce are gluten-free.

Keywords: Hibachi steak bowl, Japanese steak bowl, teriyaki steak, sautéed vegetables, Yum Yum sauce, easy Japanese recipe