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

Scale

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

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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.