Description

This Hibachi Steak Bowls recipe features tender marinated top sirloin steak cooked to perfection alongside sautéed vegetables and served over fried rice, drizzled with creamy Yum Yum sauce. A flavorful and satisfying dish inspired by classic hibachi flavors, perfect for a quick and delicious weeknight meal.

Ingredients

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
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

Cooking Fats & Sauces

2 tablespoons plus 1 teaspoon sesame oil, divided
4 tablespoons unsalted butter, divided
1–2 tablespoons teriyaki sauce or Japanese BBQ Sauce (Bachan’s recommended)
Fried rice, for serving
Store-bought Yum Yum Sauce, for serving

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Instructions

Prep & Marinate Steak: Place the sirloin steak chunks in a large bowl or plastic bag. Add mirin, finely minced garlic, ginger paste, 1 teaspoon sesame oil, white pepper, and kosher salt. Toss everything together thoroughly to coat. Marinate in the refrigerator 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. Add the thinly sliced carrots, zucchini half moons, and sliced baby bella mushrooms. Cook, tossing frequently, until the vegetables are tender and golden brown, about 10-15 minutes. Season with garlic powder, salt, and pepper to taste. Transfer vegetables to a plate and set aside. Wipe the pan clean if necessary.
Cook Steak: In the same pan, heat the remaining 2 tablespoons butter and 1 tablespoon sesame oil over medium-high heat. Add the marinated steak chunks and cook, tossing often, until seared and cooked through, about 3-4 minutes. Avoid overcooking to keep the steak tender. Remove the pan from heat and drizzle the steak with 1-2 tablespoons of teriyaki or Japanese BBQ sauce. Toss to coat evenly.
Assemble Bowls: Evenly divide the cooked steak, sautéed vegetables, and fried rice into individual serving bowls. Drizzle each bowl generously with store-bought Yum Yum sauce. Serve immediately while warm for the best flavor.

Notes

Marinating the steak for longer than 30 minutes, up to 2 hours, can intensify flavors.
For a spicier kick, add a pinch of red chili flakes to the steak marinade or vegetables.
Use day-old fried rice for the best texture and flavor in the bowls.
You can substitute mirin with a mix of sake and sugar if unavailable.
Leftover bowls can be refrigerated and reheated, but best enjoyed fresh.