Name: Hibachi Steak Bowls Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 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 from total); ½ teaspoon ground white pepper (or black pepper); Kosher salt, to taste; 2 tablespoons sesame oil (divided from total); 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 baby bella mushrooms; ½ teaspoon garlic powder; 1-2 tablespoons teriyaki sauce or Japanese BBQ sauce (e.g., Bachan’s); Fried rice, for serving; Store-bought Yum Yum sauce, for serving

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 & 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

For serving: Fried rice & store-bought Yum Yum Sauce

Instructions

Step 1: Place the sirloin steak into a large bowl or plastic bag. Add mirin, garlic, ginger paste, 1 teaspoon sesame oil, ground white or black pepper, and kosher salt to taste. Toss well to coat all the steak pieces evenly. Set aside and 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. Sauté, tossing frequently, until the vegetables are tender and golden brown, about 10 to 15 minutes. Season with garlic powder, salt, and pepper to taste. Transfer cooked vegetables to a plate, and 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. Add the marinated steak and cook, tossing often, until nicely seared but still tender, about 3 to 4 minutes. Avoid overcooking to prevent toughness.

Step 4: Remove the pan from heat, drizzle the teriyaki or Japanese BBQ sauce over the steak, and toss to coat until the steak chunks are glistening with sauce.

Step 5: Assemble the bowls by dividing the cooked steak, sautéed vegetables, and fried rice evenly into serving bowls. Drizzle with Yum Yum Sauce or serve it alongside for dipping. Serve immediately and enjoy your hibachi steak bowls!

Tips & Variations

Use a cast iron skillet for a better sear on the steak and more authentic hibachi flavor.

Swap teriyaki sauce for a gluten-free soy sauce blend if dietary restrictions require it.

Add other vegetables like bell peppers or snap peas for extra crunch and color.

For a spicier kick, mix some sriracha into the Yum Yum Sauce before drizzling.

FAQs

Can I use a different cut of steak for this recipe?

Yes, you can substitute other tender cuts like ribeye or flank steak. Just be mindful of the cooking time to avoid overcooking tougher cuts.

What can I use if I don’t have mirin?

Mirin adds sweetness and depth, but if you don’t have it, you can substitute with a mixture of 1 tablespoon rice vinegar plus 1 teaspoon sugar, or a mild white wine with a pinch of sugar.