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Hibachi Steak Bowl with steak, vegetables, and fried rice

Hibachi Steak Bowls

Experience the magic of a Japanese steakhouse at home with these flavorful Hibachi Steak Bowls. Featuring tender, marinated steak, stir-fried vegetables, and delicious fried rice, this dish is the perfect blend of umami flavors and vibrant textures.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 2 bowls
Course: Main Course
Cuisine: Japanese
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Marinated Steak
  • 1.5 pounds sirloin steak cut into bite-sized pieces
  • 2 tbsp soy sauce
  • 1 tbsp mirin sweet Japanese rice wine
  • 1 tsp sesame oil
  • 2 cloves garlic minced
  • 1 tsp fresh ginger grated
Hibachi Vegetables
  • 1 cup zucchini sliced
  • 1 onion sliced
  • 1 cup mushrooms sliced
  • 1 carrot sliced
  • 1 tbsp soy sauce
Hibachi Fried Rice
  • 3 cups cooked jasmine rice preferably day-old
  • 2 eggs beaten
  • 1 tbsp butter

Equipment

  • Skillet or Wok

Method
 

  1. Combine soy sauce, mirin, sesame oil, garlic, and ginger in a bowl to prepare the steak marinade.
  2. Add the steak cubes to the marinade and refrigerate for at least 30 minutes.
  3. Preheat a large skillet or wok over high heat. Add a tablespoon of oil and sear the marinated steak for 2-3 minutes per side until browned.
  4. Remove steak from the pan and let it rest.
  5. In the same skillet, add sesame oil and sauté the zucchini, onions, mushrooms, and carrots for 5-7 minutes until tender but crisp.
  6. Season the vegetables with soy sauce and remove from heat.
  7. For the fried rice, heat butter in the skillet and scramble the eggs.
  8. Add cooked rice and mix well. Stir in soy sauce and cook for another 5 minutes.
  9. Assemble the bowl by placing fried rice at the base, topped with sautéed vegetables and seared steak.
  10. Garnish with sesame seeds, green onions, and drizzle with Yum Yum or teriyaki sauce before serving.

Notes

Feel free to customize your Hibachi Steak Bowl with different proteins like shrimp, chicken, or tofu. For a low-carb version, swap rice with cauliflower rice.