Description
Delicious and easy-to-make Hibachi Steak Bowls featuring tender marinated sirloin or ribeye steak, sautéed vegetables, and fluffy white rice, all topped with a creamy, flavorful homemade yum yum sauce. Perfect for a quick dinner that brings the flavors of Japanese-American hibachi right to your kitchen.
Ingredients
Steak and Marinade
- 1 pound sirloin or ribeye steak, cut into bite-sized cubes
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon garlic, minced
- 1 tablespoon ginger, minced
- 1 tablespoon butter
Vegetables and Rice
- 2 cups cooked white rice
- 1 zucchini, sliced
- 1 cup mushrooms, sliced
- 1 small onion, sliced
- 1 cup shredded carrots
- 2 green onions, chopped
- Sesame seeds, for garnish
Yum Yum Sauce
- 1/2 cup mayonnaise
- 1 tablespoon ketchup
- 1 teaspoon rice vinegar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sugar
- 1–2 teaspoons water, to thin as needed
Instructions
- Prepare the Marinade: In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, minced garlic, and minced ginger. Pour the marinade over the bite-sized steak cubes, making sure they are evenly coated. Allow the steak to marinate for 15–30 minutes to absorb the flavors.
- Make Yum Yum Sauce: While the steak marinates, combine mayonnaise, ketchup, rice vinegar, garlic powder, and sugar in a bowl. Whisk until smooth and add 1–2 teaspoons of water to reach your desired consistency. Refrigerate the sauce until ready to serve.
- Cook the Steak: Heat a large skillet or hibachi-style griddle over medium-high heat. Add the butter and let it melt completely. Add the marinated steak cubes and sear each side for 2–3 minutes until browned and cooked to your preferred doneness. Remove the steak from the skillet and set aside to rest.
- Stir-Fry Vegetables: In the same skillet, add the sliced zucchini, mushrooms, onion, and shredded carrots. Stir-fry for 4–5 minutes until the vegetables are tender yet still crisp. Optionally, add a splash of soy sauce to season.
- Assemble the Bowls: Divide the cooked white rice evenly among 4 bowls. Top each bowl with a portion of the cooked steak and stir-fried vegetables. Drizzle generously with yum yum sauce, then sprinkle chopped green onions and sesame seeds over the top. Serve the bowls warm and enjoy.
Notes
- Customize with your favorite vegetables like bell peppers or snap peas, or substitute steak with chicken or shrimp for variety.
- Use cauliflower rice instead of white rice for a low-carb option.
- The yum yum sauce can be stored in the refrigerator for up to 5 days in an airtight container.
- Adjust the marinating time depending on how strong you want the flavor—longer marinating intensifies the taste.
