Introduction

Hibachi Steak Bowls are a delicious and easy way to enjoy the flavors of Japanese steakhouse cooking at home. Tender marinated sirloin combined with sautéed veggies and flavorful sauces makes a satisfying meal perfect for any night.

Hibachi Steak Bowls Recipe - Recipe Image

Ingredients

2 lbs top sirloin steak, cut into rough chunks
1 tablespoon mirin
6 cloves of garlic, finely minced or pressed
2 teaspoons ginger paste
2 tablespoons plus 1 teaspoon sesame oil, divided
½ teaspoon ground white pepper (or black pepper)
Kosher salt, to taste
4 tablespoons unsalted butter, divided
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 preferred)
½ teaspoon garlic powder
1-2 tablespoons teriyaki sauce or Japanese BBQ sauce (like Bachan’s)
For serving: Fried rice & store-bought Yum Yum Sauce

Instructions

Step 1: Place the sirloin chunks into a large bowl or plastic bag. Add mirin, garlic, ginger paste, 1 teaspoon sesame oil, white or black pepper, and salt to taste. Toss thoroughly to coat the steak well, then set aside to marinate for at least 30 minutes.
Step 2: Heat 2 tablespoons butter and 1 tablespoon sesame oil in a wok or large skillet over medium heat. Add the carrots, zucchini, and mushrooms. Cook, tossing frequently, until vegetables are tender and golden brown, about 10–15 minutes. Season with garlic powder and salt and pepper to taste. Transfer the veggies to a clean plate and set aside. Wipe the pan clean if needed.
Step 3: In the same pan, add the remaining 2 tablespoons butter and 1 tablespoon sesame oil over medium-high heat. When hot, add the marinated steak chunks. Cook, tossing often, until nicely seared but still tender, about 3–4 minutes. Remove from heat and drizzle with teriyaki or Japanese BBQ sauce. Toss well to coat the steak until it glistens.
Step 4: Evenly distribute the cooked steak and sautéed vegetables into shallow bowls along with fried rice. Finish with a drizzle of Yum Yum sauce or serve the sauce on the side. Enjoy your homemade hibachi steak bowls!

Tips & Variations

For extra flavor, marinate the steak for up to 2 hours if you have time.
Swap the vegetables with bell peppers or snap peas to change up the texture and color.
Use a cast iron skillet if you want a better sear on the steak.
Homemade Yum Yum sauce can be made with mayo, ketchup, garlic powder, and paprika for a fresh touch.

Storage

Store leftover hibachi steak bowls in airtight containers in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave until warmed through. Add a splash of water or additional sauce when reheating to keep the steak tender.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of steak for this recipe?

Yes, you can substitute top sirloin with ribeye, flank steak, or even skirt steak. Just adjust cooking time slightly to avoid overcooking tougher cuts.

Is there a vegetarian version of hibachi bowls?

Absolutely! Replace the steak with firm tofu or tempeh and follow the same marinade and cooking steps. Add your favorite vegetables to keep it hearty and flavorful.

Hibachi Steak Bowls Recipe

Print Recipe

★★★★★

4.6 from 75 reviews

These Hibachi Steak Bowls feature tender chunks of marinated top sirloin steak, perfectly sautéed vegetables, and savory fried rice, all brought together with a drizzle of flavorful Yum Yum sauce. Inspired by classic Japanese hibachi flavors, this recipe is quick to prepare and ideal for a delicious weeknight dinner.

Author: Daniel
Prep Time: 15 minutes
Cook Time: 20 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
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 baby bella mushrooms
½ teaspoon garlic powder
Salt and pepper, to taste
2 tablespoons unsalted butter
1 tablespoon sesame oil

Steak Cooking

2 tablespoons unsalted butter
1 tablespoon sesame oil
1–2 tablespoons teriyaki sauce or Japanese BBQ sauce (such as Bachan’s)

For Serving

Fried rice (store-bought or homemade)
Store-bought Yum Yum sauce, for drizzling or serving on the side

Instructions

Prep & marinate steak: Place the top sirloin 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 thoroughly to coat all steak pieces. Set aside and let marinate for at least 30 minutes to infuse flavor.
Sauté vegetables: Heat 2 tablespoons unsalted butter and 1 tablespoon sesame oil in a wok or large skillet over medium heat. Once hot, add the carrots, zucchini, and sliced mushrooms. Cook the vegetables, stirring often, until they become tender and golden brown, about 10-15 minutes. Season with garlic powder, salt, and pepper to taste. Transfer cooked veggies to a clean plate and wipe the pan clean with a damp paper towel 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, tossing frequently, for about 3-4 minutes until seared but still tender. Avoid overcooking to prevent toughness. Remove from heat and drizzle in the teriyaki or Japanese BBQ sauce. Toss to coat the steak evenly until pieces are glossy with sauce.
Assemble the bowls & serve: Divide the cooked steak and sautéed vegetables evenly into shallow serving bowls alongside portions of fried rice. Finish each bowl with a drizzle of Yum Yum sauce or serve the sauce on the side. Enjoy your flavorful hibachi steak bowls immediately!

Notes

Marinating the steak for a minimum of 30 minutes ensures better flavor penetration.
Use fresh vegetables and slice them uniformly for even cooking.
Adjust the amount of teriyaki sauce based on your preferred level of sweetness and saltiness.
Store leftover steak and veggies separately from rice to maintain texture.
Yum Yum sauce can be made at home or bought ready-made; it adds a creamy, tangy finish.

Keywords: hibachi steak bowls, steak bowl recipe, Japanese steak bowl, hibachi vegetables, teriyaki steak, Yum Yum sauce bowl