Hibachi Steak Bowls with Garlic Vegetables and Teriyaki Sauce Recipe
This Hibachi Steak Bowls recipe features tender top sirloin steak marinated in a savory blend of mirin, garlic, and ginger, then seared to perfection and paired with sautéed carrots, zucchini, and mushrooms. Served over fried rice and topped with a drizzle of creamy Yum Yum Sauce, this dish delivers a delicious, restaurant-style meal that’s quick and easy to make at home.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese-American
Ingredients
Scale
Steak 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 from total)
- 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
Cooking Fats & Sauces
- 2 tablespoons plus 1 teaspoon sesame oil, divided
- 4 tablespoons unsalted butter, divided
- 1–2 tablespoons teriyaki sauce or Japanese BBQ sauce (e.g., Bachan’s)
To Serve
- Fried rice
- Store-bought Yum Yum Sauce
Instructions
- Prep & marinate steak: Place the sirloin steak chunks into a large bowl or plastic bag. Add mirin, garlic, ginger paste, 1 teaspoon sesame oil, ground white or black pepper, and kosher salt to taste. Toss everything to coat the steak pieces evenly. Set aside to marinate at least 30 minutes to allow flavors to develop.
- Sauté veggies: Heat 2 tablespoons butter and 1 tablespoon sesame oil in a wok or large skillet over medium heat until hot. Add the carrots, zucchini, and mushrooms, tossing often to cook evenly. Continue sautéing for 10-15 minutes until vegetables are tender and golden brown. Season with garlic powder and salt and pepper to taste. Remove veggies from pan onto a clean plate and set aside. Wipe out pan if needed.
- Cook steak: In the same pan, heat remaining 2 tablespoons butter and 1 tablespoon sesame oil over medium-high heat. Add the marinated steak pieces and cook, tossing regularly, until nicely seared and cooked through, about 3-4 minutes. Avoid overcooking to prevent steak from becoming tough. Remove pan from heat and drizzle with teriyaki or Japanese BBQ sauce. Toss to coat steak evenly and coat with sauce.
- Build the bowls & serve: Divide the cooked steak and sautéed vegetables evenly into shallow bowls alongside fried rice. Drizzle each bowl with store-bought Yum Yum Sauce or serve it on the side. Serve immediately and enjoy your flavorful hibachi steak bowls.
Notes
- Marinate the steak for at least 30 minutes, but up to 1 hour for deeper flavor.
- You can use black pepper if white pepper is unavailable.
- Adjust teriyaki sauce quantity according to your preferred level of sweetness and saltiness.
- For a lower-fat option, reduce the butter or use a cooking spray instead.
- Store leftovers in airtight containers and refrigerate for up to 3 days.
- Reheat gently on the stovetop or microwave to avoid overcooking the steak.
Keywords: Hibachi steak bowls, Japanese steak bowl, stir-fry vegetables, teriyaki steak, quick dinner, easy hibachi recipe