Description
This Hibachi Steak Bowls recipe features tender top sirloin steak marinated in mirin, garlic, and ginger, then quickly seared and combined with sautéed vegetables including carrots, zucchini, and mushrooms. Served over fried rice and drizzled with a flavorful Yum Yum sauce, this dish brings the classic hibachi grill experience to your home kitchen in just 35 minutes.
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 (from the 2 tablespoons plus 1 teaspoon; reserve 1 teaspoon for marinade)
- ½ teaspoon ground white or black pepper
- Kosher salt, to taste
Vegetables & Seasoning
- 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 baby bella mushrooms
- ½ teaspoon garlic powder
- Salt and pepper, to taste
Cooking Fats & Sauces
- 4 tablespoons unsalted butter, divided
- 2 tablespoons sesame oil, divided (1 tablespoon for marinade, 1 tablespoon for vegetables, 1 tablespoon for steak)
- 1–2 tablespoons teriyaki sauce or Japanese BBQ sauce (Bachan’s recommended)
To Serve
- Fried rice (store-bought or homemade)
- Store-bought Yum Yum Sauce
Instructions
- Prep & Marinate Steak: Place the rough-cut top sirloin steak in a large bowl or plastic bag. Add mirin, minced garlic, ginger paste, 1 teaspoon sesame oil, ground white or black pepper, and kosher salt. Toss everything together thoroughly to coat the steak evenly. Marinate for at least 30 minutes to allow the flavors to infuse.
- Sauté Vegetables: Heat 2 tablespoons unsalted 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 while tossing frequently, allowing the vegetables to become tender and gently golden brown, about 10 to 15 minutes. Season with garlic powder, salt, and pepper to taste. Once cooked, transfer the vegetables to a plate and set aside. Wipe the pan clean if needed to prepare for the steak.
- Cook Steak: In the same pan, heat the remaining 2 tablespoons unsalted butter and 1 tablespoon sesame oil over medium-high heat. Add the marinated steak chunks and cook, tossing often, until the steak is seared on all sides and browned but not overcooked, approximately 3 to 4 minutes. Remove the pan from heat and drizzle the steak with 1 to 2 tablespoons of teriyaki or Japanese BBQ sauce, tossing gently to coat evenly.
- Assemble Bowls: Evenly divide the cooked steak, sautéed vegetables, and fried rice into serving bowls. Drizzle each bowl generously with store-bought Yum Yum sauce. Serve immediately while hot for the best flavor and texture.
Notes
- Use freshly cut vegetables for best texture and flavor; the cutting style adds a nice visual appeal and quick cooking.
- Marinate the steak for at least 30 minutes, but up to 2 hours for deeper flavor.
- Ensure the pan is hot and do not overcrowd the steak to get a proper sear.
- Adjust teriyaki or BBQ sauce quantity based on preferred sauce intensity.
- Store-bought fried rice can be substituted with homemade fried rice for a fresher touch.
- Yum Yum Sauce is a classic Japanese-style mayo-based sauce; store-bought versions work well, or make your own if desired.
