I’m so excited to share this Hibachi Steak Bowls with Garlic Vegetables and Teriyaki Sauce Recipe with you because it’s one of those meals that feels both special and surprisingly simple to whip up. Whenever I want a comforting dinner that’s full of flavor but doesn’t require hours in the kitchen, this recipe is my go-to. The combination of tender, marinated steak paired with garlicky, buttery sautéed veggies and that glossy teriyaki glaze is just irresistible.

This dish works beautifully for weeknight dinners when you crave something restaurant-quality at home but also shines when you have friends over for a casual get-together. If you’re a fan of Hibachi grill-style food but don’t have access to a hibachi restaurant nearby, this Hibachi Steak Bowls with Garlic Vegetables and Teriyaki Sauce Recipe will absolutely hit the spot—plus, you can customize it exactly how you like!

Ingredients You’ll Need

The ingredients here are simple yet packed with flavor and balance. I love how the mirin adds a subtle sweetness to the steak marinade, while the garlic and ginger bring that classic Asian-inspired punch. Fresh vegetables like zucchini and carrots make it colorful and nutritious, and you only need a handful of pantry staples to pull it all together.

Top sirloin steak: Look for a good quality cut with a little marbling to keep it tender and juicy.
Mirin: This sweet rice wine brightens flavors and tenderizes the steak beautifully.
Garlic: Fresh garlic is essential here for that aromatic, savory kick.
Ginger paste: Adds warmth and a gentle zing that pairs perfectly with garlic.
Sesame oil: Use toasted sesame oil for that nutty depth to both the steak and veggies.
White pepper (or black pepper): It seasons without overpowering, but black pepper works just fine too.
Kosher salt: Adjust to taste, a key player in bringing all the flavors forward.
Unsalted butter: Adds richness and helps with those golden sautéed veggies.
Carrots: Thinly sliced helps them cook quickly but still keep a little crunch.
Zucchini: Sliced into half-moons for quick cooking and great texture contrast.
Baby bella mushrooms: I love their earthy flavor and meaty texture in this dish.
Garlic powder: A little extra garlic boost for the vegetables.
Teriyaki sauce or Japanese BBQ sauce: We personally adore Bachan’s brand for its authentic flavor.
Fried rice: Use your favorite store-bought variety or homemade for the perfect base.
Yum Yum Sauce: This is optional but highly recommended; it brings a creamy, tangy touch that ties everything together.

Variations

I find this Hibachi Steak Bowls with Garlic Vegetables and Teriyaki Sauce Recipe super easy to personalize depending on what’s in my fridge or what mood I’m in. Feel free to swap veggies or change proteins—it’s your bowl after all!

Chicken or shrimp: I’ve swapped steak for chicken breast or shrimp and still loved the results—just adjust cooking times accordingly!
Vegetarian option: Try using tofu or tempeh marinated in the same way, and double up on the veggies.
Spicy twist: Add a dash of chili flakes or drizzle some sriracha over the finished bowl if you like heat.
Seasonal vegetables: Broccoli, snap peas, or bell peppers work beautifully as well—whatever is fresh and crisp.

How to Make Hibachi Steak Bowls with Garlic Vegetables and Teriyaki Sauce Recipe

Step 1: Marinate the Steak for Maximum Flavor

Start by cutting your top sirloin into rough chunks, which helps the steak cook evenly and soak up all the flavors. Toss those chunks into a bowl or a zip-top bag with mirin, minced garlic, ginger paste, sesame oil, white pepper, and kosher salt. Make sure every piece is fully coated—sometimes I like to massage the marinade in gently with my hands. Let it sit for at least 30 minutes; the longer you can let it marinate (up to 2 hours), the more flavorful your steak will be.

Step 2: Sauté the Garlic Vegetables to Perfection

While the steak marinates, prep your veggies. Heat 2 tablespoons of butter and 1 tablespoon of sesame oil in a hot wok or large skillet over medium heat, then add the carrots, zucchini, and mushrooms. Toss frequently to prevent burning and to get that wonderful golden-brown color. This usually takes around 10 to 15 minutes—watch for tenderness but keep a little bite. Season your veggies with garlic powder, salt, and pepper to taste. Once done, transfer them to a plate, and don’t forget to wipe the pan clean before cooking your steak.

Step 3: Cook the Steak and Glaze it with Teriyaki

Now add the remaining butter and sesame oil to your clean skillet and crank the heat to medium-high. Add the marinated steak pieces, cooking and tossing frequently. You want that nice sear on all sides, but be careful not to overcook them into toughness — I usually cook for about 3 to 4 minutes until just browned. Once off the heat, drizzle your teriyaki or Japanese BBQ sauce over the steak and toss gently until every chunk is glossy and coated with that savory-sweet goodness.

Step 4: Assemble Your Bowls and Get Ready to Enjoy

Divide your cooked steak, garlic vegetables, and a scoop of fried rice between bowls. I always like setting out a bowl of Yum Yum sauce on the side—you’ll want it at the ready for drizzling or dipping. This final touch brings a creamy, tangy twist that perfectly complements every bite. Grab chopsticks or a fork and dig in!

How to Serve Hibachi Steak Bowls with Garlic Vegetables and Teriyaki Sauce Recipe

Garnishes

I’m a big fan of adding a sprinkle of toasted sesame seeds and chopped green onions on top to add some crunch and freshness. Sometimes, I toss in a few cilantro leaves or a wedge of lime for a zesty contrast. Those little details make the bowls look vibrant and add layers of flavor.

Side Dishes

Although this recipe stands well on its own, I like pairing it with a simple cucumber salad or miso soup when I want to stretch the meal a bit further. A light Asian slaw also adds a refreshing bite alongside the richness of the steak and buttered veggies.

Creative Ways to Present

For fun gatherings, I’ve plated these bowls in individual mini cast iron skillets or served everything family-style on a large platter so everyone can build their own bowls. Adding edible flowers or tiny chili slices as a garnish always gets compliments and makes the meal feel extra special!

Make Ahead and Storage

Storing Leftovers

I store any leftover steak and garlic vegetables separately in airtight containers in the fridge, preferably within 2 hours of cooking. This prevents sogginess and keeps everything tasting fresh the next day.

Freezing

While I haven’t frozen the full hibachi bowls, freezing the cooked steak or veggies separately works well. Just thaw them overnight in the fridge and reheat gently on the stovetop to prevent overcooking or drying out.

Reheating

I usually reheat leftovers in a skillet over medium heat with a splash of water or broth to keep vegetables moist and steak juicy. Avoid the microwave if you want to keep that sautéed texture – a quick toss in the pan does wonders.

FAQs

Can I use a different cut of steak for the Hibachi Steak Bowls with Garlic Vegetables and Teriyaki Sauce Recipe?

Absolutely! While top sirloin is a great balance of tenderness and flavor, you can substitute with ribeye, flank, or skirt steak. Just adjust cooking times accordingly to avoid toughness—flank and skirt steaks do best with shorter cooking and thin slicing.
Is it necessary to marinate the steak for the recipe?

Marinating really elevates the flavor and tenderness, but if you’re in a hurry, you can cook the steak with just salt and pepper. The garlic and teriyaki sauce will still give lots of flavor, though the marinating step is highly recommended for the best taste.
Can I make the garlic vegetables ahead of time?

Yes, you can sauté the vegetables in advance and store them in the fridge for up to 2 days. Reheat gently on the stove before assembling your bowls to preserve texture and flavor.
What’s the best way to serve this recipe for a crowd?

I recommend cooking steak and veggies separately in batches and laying out all components buffet-style with rice and sauces. That way, guests can build their own bowls to their liking, keeping everything warm and fresh.

Final Thoughts

This Hibachi Steak Bowls with Garlic Vegetables and Teriyaki Sauce Recipe has become a favorite in my kitchen because it brings the magic of hibachi grilling home without the fuss. The balance of flavors, textures, and that luscious teriyaki glaze make it feel indulgent yet nourishing. I hope you give it a try—you’ll find it’s just as fun to prepare as it is delicious to eat, and your friends and family will absolutely love it too!