If you’re craving a meal that brings together bold flavors, beautiful textures, and a vibrant pop of color all in one bowl, look no further than this Hibachi Steak Bowls with Vegetables, Teriyaki Sauce, and Yum Yum Drizzle Recipe. This dish takes the familiar comforts of a hibachi grill right to your kitchen, with tender, marinated sirloin steak, perfectly sautéed veggies, and that irresistible combination of sweet-savory teriyaki sauce paired with the creamy, tangy Yum Yum drizzle. It’s an absolute crowd-pleaser that feels fancy but is surprisingly straightforward to make, giving you restaurant-quality magic without the wait or the fuss.
Ingredients You’ll Need
Every ingredient in this recipe plays an essential role, from building layers of flavor to adding delightful textures and vibrant colors. The combination is wonderfully balanced, allowing the natural taste of the steak to shine while the veggies provide freshness and the sauces bring that signature hibachi punch.
- 2 lbs top sirloin steak, cut into chunks: Choose a well-marbled cut for juiciness and flavor that stands up to quick searing.
- 1 tablespoon mirin: A sweet Japanese rice wine that tenderizes the meat and adds subtle sweetness.
- 6 cloves garlic, finely minced or pressed: Provides that unmistakable savory, aromatic punch.
- 2 teaspoons ginger paste: Adds a gentle warmth and zest that lifts the entire dish.
- 2 tablespoons plus 1 teaspoon sesame oil, divided: Toasty sesame oil enhances the umami and rounds out the sauté.
- ½ teaspoon ground white pepper: Offers a delicate heat without overpowering the flavors.
- Kosher salt, to taste: Essential for seasoning and bringing all the ingredients together.
- 4 tablespoons unsalted butter, divided: Adds richness and helps develop that gorgeous caramelized exterior.
- 3 medium carrots, thinly cut on a bias: For color and a slight sweetness that balances the steak.
- 2 medium zucchinis, sliced and cut into half moons: Light and fresh, they soak up flavors beautifully.
- 4–5 ounces sliced baby bella mushrooms: Earthy and meaty, they add a great texture contrast.
- ½ teaspoon garlic powder: Gives a subtle boost to the veggies’ flavor without overwhelming them.
- 1–2 tablespoons teriyaki sauce or Japanese BBQ Sauce (Bachan’s recommended): The star glaze that delivers that perfect sweet-savory finish.
- Fried rice and store-bought Yum Yum Sauce for serving: Staples that complete the bowl with carbs and that creamy zing everyone loves.
How to Make Hibachi Steak Bowls with Vegetables, Teriyaki Sauce, and Yum Yum Drizzle Recipe
Step 1: Prep and Marinate the Steak
First, toss the top sirloin chunks into a large bowl or a resealable bag where they’ll soak up the flavors. Add mirin, freshly minced garlic, ginger paste, 1 teaspoon of sesame oil, white pepper, and kosher salt. This marinade isn’t just about seasoning – it tenderizes the steak and builds a flavor base that’s both fragrant and sweetly savory. Let the steak marinate for at least 30 minutes, giving it time to absorb all that goodness.
Step 2: Sauté the Vegetables
Heat 2 tablespoons of butter along with 1 tablespoon of sesame oil in a wok or large skillet over medium heat. Once melted, add those thinly sliced carrots, zucchini slices, and baby bella mushrooms. Toss frequently to ensure even cooking and browning. These vegetables should become tender but still maintain a slight bite, and a beautiful golden color will develop in about 10-15 minutes. Season with garlic powder, salt, and pepper to layer in extra flavor. After cooking, set the veggies aside on a plate and, if needed, wipe the pan clean before moving on to the steak.
Step 3: Cook the Steak to Perfection
In the same pan, melt the remaining 2 tablespoons of butter with 1 tablespoon sesame oil over medium-high heat. Add the marinated steak chunks and stir them frequently to encourage even searing, which locks in juices and flavor, cooking for about 3 to 4 minutes. Be careful not to overcook – you want that tender, juicy bite! Once the steak is ready, remove it from the heat and drizzle generously with teriyaki or Japanese BBQ sauce, then gently toss to coat every piece with that glossy, rich glaze.
Step 4: Assemble Your Hibachi Steak Bowls
Now comes the fun part—building your bowl! Evenly divide the fried rice into four bowls, followed by the savory sautéed vegetables and succulent teriyaki-coated steak chunks. Finally, drizzle each bowl generously with creamy Yum Yum sauce for that iconic saucy finish that brings this entire dish together. Serve it right away while everything’s warm and fresh for the ultimate hibachi experience at home.
How to Serve Hibachi Steak Bowls with Vegetables, Teriyaki Sauce, and Yum Yum Drizzle Recipe
Garnishes
Add a sprinkle of toasted sesame seeds or finely chopped scallions for a fresh, crunchy finish that adds both texture and an extra pop of color. A wedge of lemon or lime on the side can brighten the bowl with a squeeze of citrus, balancing the richness beautifully.
Side Dishes
While the Hibachi Steak Bowls with Vegetables, Teriyaki Sauce, and Yum Yum Drizzle Recipe is a complete meal, you can complement it with a simple seaweed salad, a bowl of miso soup, or crunchy tempura vegetables. These sides keep the meal light yet full of traditional Japanese flavors.
Creative Ways to Present
Try serving these bowls in individual stone or wooden bowls for a rustic vibe, or use a large family-style platter for sharing at the table. You can also float thinly sliced avocado or pickled ginger on one side for a colorful, elevated touch that guests will admire.
Make Ahead and Storage
Storing Leftovers
Leftover steak, vegetables, and rice can be stored together in an airtight container in the refrigerator for up to 3 days. Keep the Yum Yum sauce separate and drizzle only when ready to serve to preserve its freshness.
Freezing
If you want to save portions for longer, freezing is possible but best done without the Yum Yum sauce. Place steak, vegetables, and rice in a freezer-safe container, and consume within 2 months for best taste and texture.
Reheating
Reheat leftovers gently in a skillet over medium heat, stirring frequently to avoid drying out the steak and veggies. Alternatively, microwave with a loose cover to retain moisture. Add fresh Yum Yum drizzle after reheating for that signature creamy zing.
FAQs
Can I use a different cut of steak?
Absolutely! While top sirloin is fantastic here for its flavor and tenderness, you can substitute with ribeye or flank steak. Just adjust the cooking time slightly to prevent overcooking.
Is there a vegetarian version of this recipe?
Yes! Replace the steak with firm tofu or tempeh, marinate similarly, and cook as you would the meat. The teriyaki and Yum Yum sauces help keep everything flavorful and satisfying.
What can I use if I don’t have teriyaki sauce?
No worries—mix soy sauce, a bit of honey or brown sugar, garlic, and a splash of rice vinegar to create a quick homemade teriyaki substitute that still delivers that sweet-salty balance.
Can I make the Fried Rice from scratch?
Definitely! Fried rice is simple to whip up with leftover rice, eggs, scallions, and a touch of soy sauce. Homemade fried rice adds freshness and is a fantastic way to use up pantry staples.
How spicy is the Yum Yum sauce?
Yum Yum sauce is generally creamy with a mild tang and just a subtle hint of spice. If you like things hotter, you can stir in a splash of sriracha or chili powder to customize the heat level to your liking.
Final Thoughts
This Hibachi Steak Bowls with Vegetables, Teriyaki Sauce, and Yum Yum Drizzle Recipe is a total winner for your next dinner. It’s vibrant, flavorful, and so satisfying you’ll want to make it again and again. Give it a try, invite your favorite people over, and enjoy an at-home hibachi feast that’s just as exciting as going out—but way cozier.
Print
Hibachi Steak Bowls with Vegetables, Teriyaki Sauce, and Yum Yum Drizzle Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese-American
Description
This Hibachi Steak Bowls recipe features tender marinated top sirloin steak perfectly seared and served over savory fried rice with sautéed carrots, zucchini, and mushrooms. Enhanced with flavors of garlic, ginger, mirin, and teriyaki sauce, it’s an easy yet flavorful meal reminiscent of classic hibachi restaurant dishes, finished with a drizzle of creamy Yum Yum sauce.
Ingredients
Steak and 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 (divided use)
- 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
- 2 tablespoons sesame oil (divided use)
- 4 tablespoons unsalted butter (divided use)
Sauces and Serving
- 1–2 tablespoons teriyaki sauce or Japanese BBQ Sauce (Bachan’s recommended)
- Fried rice, for serving
- Store-bought Yum Yum Sauce, for drizzling
Instructions
- Prep & Marinate Steak: Place the top sirloin steak chunks in a large bowl or plastic bag. Add mirin, minced garlic, ginger paste, 1 teaspoon sesame oil, ground white pepper, and kosher salt. Toss everything to coat the steak pieces thoroughly, then marinate for at least 30 minutes to infuse flavors.
- Sauté Vegetables: Heat 2 tablespoons unsalted butter and 1 tablespoon sesame oil in a wok or a large skillet over medium heat. Add the sliced carrots, zucchini halves cut into half moons, and baby bella mushrooms. Cook while tossing often until the vegetables become tender and 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 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 while tossing frequently until seared on all sides, approximately 3 to 4 minutes. Avoid overcooking to keep the steak tender. Remove the pan from heat and drizzle the steak with 1 to 2 tablespoons of teriyaki or Japanese BBQ sauce, tossing to coat evenly.
- Assemble Bowls: Evenly distribute 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 hot and enjoy the vibrant flavors and textures.
Notes
- For best results, marinate the steak for at least 30 minutes but no longer than 2 hours to avoid overpowering flavors.
- Adjust the amount of teriyaki sauce based on your preferred sweetness and saltiness.
- Use freshly prepared fried rice or leftover rice fried with garlic and soy sauce for authenticity.
- The Yum Yum Sauce adds a creamy, tangy finish but can be substituted with sriracha mayo or spicy mayo if unavailable.
- This recipe can be customized with other vegetables such as bell peppers or onions.
