There is something so comforting about a warm bowl piled high with tender steak, buttery vegetables, and fluffy fried rice. These Hibachi Steak Bowls bring that cozy Japanese steakhouse feeling straight into your kitchen, without the wait or the sizzling grill show.
I make this dinner when I want bold flavor but still need something quick and weeknight-friendly. The steak cooks fast, the vegetables turn golden and tender, and everything comes together in a bowl that feels special yet totally doable. If you love hibachi-style meals, this one is going to earn a permanent spot in your rotation.
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Why You'll Love This Recipe
- Inspired by Japanese steakhouse flavors
- Tender steak with buttery, savory sauce
- Loaded with sautéed vegetables and fried rice
- Perfect for busy weeknights or meal prep
- Customizable with your favorite sauces and veggies
Ingredients
- 2 pounds top sirloin steak, cut into rough chunks
- 1 tablespoon mirin
- 6 cloves garlic, finely minced
- 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 sliced on a bias
- 2 medium zucchinis, halved lengthwise and sliced into half moons
- 4 to 5 ounces sliced mushrooms, baby bella preferred
- ½ teaspoon garlic powder
- 1 to 2 tablespoons teriyaki sauce or Japanese BBQ sauce
- Fried rice, for serving
- Store-bought Yum Yum sauce, for serving
Ingredient Notes and Substitutions
Top sirloin is a great choice here because it stays tender while still having rich beef flavor. You can also use ribeye if you want extra richness, just keep a close eye so it does not overcook.
Mirin adds a gentle sweetness that balances the garlic and ginger. If you do not have mirin, a small splash of rice vinegar mixed with a pinch of sugar works in a pinch.
Store-bought fried rice keeps this recipe quick and easy. I often grab it from the freezer section on busy weeks. Homemade rice works just as well if you have it ready.
Yum Yum sauce is usually found near the international foods aisle. I like to drizzle it on top right before serving, but you can also serve it on the side.
Instructions
- Place the sirloin steak chunks into a large bowl or resealable bag. Add the mirin, garlic, ginger, 1 teaspoon sesame oil, white pepper, and salt. Toss until the steak is evenly coated. Set aside to marinate for at least 30 minutes.
- Heat a large skillet or wok over medium heat. Add 2 tablespoons butter and 1 tablespoon sesame oil. Once hot, add the carrots, zucchini, and mushrooms. Cook, tossing often, for 10 to 15 minutes until the vegetables are tender and lightly golden. Season with garlic powder and salt to taste. Transfer vegetables to a plate and set aside.
- Carefully wipe out the skillet if needed. Place it back over medium-high heat and add the remaining butter and sesame oil.
- Add the marinated steak to the hot skillet. Cook, tossing often, for 3 to 4 minutes until nicely seared. The steak should be tender and juicy, not overcooked.
- Remove the skillet from heat. Drizzle in the teriyaki or Japanese BBQ sauce and toss until the steak pieces are glossy and coated.
- Build your bowls by adding fried rice to the bottom, then topping with steak and sautéed vegetables. Finish with a drizzle of Yum Yum sauce or serve it on the side.
Pro Tips for Success
- Cut steak into evenly sized pieces so everything cooks at the same pace
- Do not overcrowd the pan or the steak will steam instead of sear
- Add sauce off the heat to keep the steak tender
- Prep vegetables ahead of time to make cooking feel calm and easy
Storage and Reheating
Store leftover steak, vegetables, and rice in separate airtight containers in the refrigerator for up to 3 days.
Reheat gently in a skillet over medium heat or in the microwave. Add a small splash of water or sauce to keep everything moist.
Make Ahead and Freezing
This recipe is great for meal prep. You can marinate the steak and chop the vegetables a day in advance. I do not recommend freezing the cooked steak, as it can lose its tender texture once thawed.
Tips and Variations
- Swap steak for shrimp or chicken
- Add broccoli or snap peas for extra crunch
- Use cauliflower rice for a lighter option
- Add chili oil or sriracha for heat
- Serve with extra Yum Yum sauce for dipping
FAQs
Yes. Use a splash of rice vinegar with a pinch of sugar as a substitute.
Fried rice is classic, but plain white rice or jasmine rice works too.
Absolutely. Store everything separately and assemble bowls as needed.
📖 Recipe
Hibachi Steak Bowls
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Dishes
- Method: Stovetop
- Cuisine: Asian-Inspired
Description
These Hibachi Steak Bowls are loaded with tender, flavorful pieces of sirloin, sautéed vegetables, and fried rice. Inspired by Benihana and other Japanese steakhouses, this quick and easy recipe makes for the perfect weeknight dinner or meal prep option.
Ingredients
- 2 lbs top sirloin steak, cut into chunks
- 1 tablespoon mirin
- 6 cloves garlic, minced or pressed
- 2 teaspoons ginger paste
- 2 tablespoons + 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 sliced on a bias
- 2 medium zucchinis, sliced into half moons
- 4-5 oz sliced mushrooms (baby bella preferred)
- ½ teaspoon garlic powder
- 1-2 tablespoons teriyaki sauce or Japanese BBQ sauce
- Fried rice, for serving
- Yum Yum Sauce, for serving
Instructions
- In a bowl or bag, marinate steak with mirin, garlic, ginger, 1 teaspoon sesame oil, white pepper, and salt. Toss to coat and marinate for at least 30 minutes.
- Heat 2 tablespoon butter and 1 tablespoon sesame oil in a large skillet or wok over medium heat. Sauté carrots, zucchini, and mushrooms for 10-15 minutes until tender and golden. Season with garlic powder, salt, and pepper. Remove and set aside.
- In the same skillet, add remaining 2 tablespoon butter and 1 tablespoon sesame oil over medium-high heat. Add steak and sear for 3-4 minutes until browned but not overcooked.
- Drizzle teriyaki or BBQ sauce over steak, toss to coat, and remove from heat.
- Assemble bowls with steak, sautéed veggies, and fried rice. Drizzle with Yum Yum Sauce or serve on the side. Enjoy!
Notes
- Store-bought Yum Yum Sauce is often available in the Asian section of major grocery stores or online. Terry Ho's is a favorite brand.
- Use frozen store-bought fried rice for convenience or make your own.
- Adjust veggies based on what you have-broccoli or snap peas also work great here.
- Leftovers keep well for 3-4 days in an airtight container and are perfect for meal prep.
Nutrition
- Serving Size: 1 bowl
- Calories: 580
- Sugar: 5g
- Sodium: 680mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 110mg
Serving Suggestions
These Hibachi Steak Bowls are perfect as a complete meal all on their own. I love serving them in wide bowls so every bite gets a bit of rice, steak, and vegetables. They are also great for casual dinners with friends, where everyone can build their own bowl just the way they like.
Nutrition and Notes
Serves 4
This recipe has been tested several times to get the steak tender and the vegetables perfectly golden. It is beginner-friendly and ideal for quick dinners.
Reader Reviews
"So easy and tasted just like our favorite hibachi restaurant."
"This has become my go-to meal prep lunch."
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