Go Back
Hibachi Steak Bowls

Hibachi Steak Bowls

Delicious, restaurant-quality Hibachi Steak Bowls right in your own kitchen, offering a quick and satisfying solution for busy weeknights. This recipe simplifies the classic hibachi experience, making it accessible to everyone.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Main Course
Cuisine: Japanese
Ingredients Equipment Method Notes

Ingredients
  

For the Steak Marinade and Steak:
  • 1 pound sirloin steak or any steak cut you prefer, thinly sliced against the grain
  • 2 tablespoons soy sauce
  • 1 tablespoon mirin (Japanese sweet rice wine)
  • 1 teaspoon sesame oil
  • 1/2 teaspoon grated fresh ginger
  • 1/4 teaspoon black pepper
  • 2 tablespoons vegetable oil divided
For the Stir-Fry and Sauce:
  • 1 cup jasmine rice cooked according to package directions
  • 1 cup broccoli florets
  • 1/2 cup sliced carrots
  • 1/2 cup sliced yellow onion
  • 1/4 cup sliced mushrooms
  • 2 cloves garlic minced
  • 2 tablespoons butter
  • 1 tablespoon soy sauce (for stir-fry sauce)
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon sugar
Optional toppings:
  • toasted sesame seeds
  • sliced green onions
  • sriracha
  • ginger-sesame dressing

Equipment

  • Large skillet or wok
  • Medium Bowl
  • Small Bowl

Method
 

  1. In a medium bowl, combine the thinly sliced steak with 2 tablespoons of soy sauce, mirin, sesame oil, grated ginger, and black pepper. Toss to coat evenly. Let it marinate for at least 15 minutes while you prepare the vegetables.
    1 pound sirloin steak, 2 tablespoons soy sauce, 1 tablespoon mirin (Japanese sweet rice wine), 1 teaspoon sesame oil, 1/2 teaspoon grated fresh ginger, 1/4 teaspoon black pepper
  2. Wash and chop all your vegetables. Ensure the broccoli florets are bite-sized, the carrots are thinly sliced, the onion is sliced, the mushrooms are sliced, and the garlic is minced.
    1 cup broccoli florets, 1/2 cup sliced carrots, 1/2 cup sliced yellow onion, 1/4 cup sliced mushrooms, 2 cloves garlic
  3. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated steak in a single layer, working in batches if necessary to avoid overcrowding the pan. Sear the steak for 1-2 minutes per side until browned but still slightly pink in the center. Remove the steak from the skillet and set aside.
    2 tablespoons vegetable oil, 1 pound sirloin steak
  4. Add the remaining 1 tablespoon of vegetable oil to the same skillet. Add the broccoli florets, sliced carrots, and sliced onion. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
    2 tablespoons vegetable oil, 1 cup broccoli florets, 1/2 cup sliced carrots, 1/2 cup sliced yellow onion
  5. Add the minced garlic and sliced mushrooms to the skillet with the vegetables. Continue to stir-fry for another 2-3 minutes until the garlic is fragrant and the mushrooms are softened.
    2 cloves garlic, 1/4 cup sliced mushrooms
  6. In a small bowl, whisk together the butter, 1 tablespoon of soy sauce, Worcestershire sauce, and sugar until the butter is melted.
    2 tablespoons butter, 1 tablespoon soy sauce, 1 teaspoon Worcestershire sauce, 1/2 teaspoon sugar
  7. Return the cooked steak to the skillet with the vegetables. Pour the prepared hibachi sauce over everything. Stir gently to coat the steak and vegetables evenly. Cook for an additional 1-2 minutes until the sauce has slightly thickened and everything is heated through.
    1 pound sirloin steak, 1 cup broccoli florets, 1/2 cup sliced carrots, 1/2 cup sliced yellow onion, 1/4 cup sliced mushrooms, 2 cloves garlic, 2 tablespoons butter, 1 tablespoon soy sauce, 1 teaspoon Worcestershire sauce, 1/2 teaspoon sugar
  8. Divide the cooked jasmine rice into individual serving bowls. Spoon the hibachi steak and vegetable mixture generously over the rice.
    1 cup jasmine rice, 1 pound sirloin steak, 1 cup broccoli florets, 1/2 cup sliced carrots, 1/2 cup sliced yellow onion, 1/4 cup sliced mushrooms, 2 cloves garlic
  9. Top your Hibachi Steak Bowls with your favorite optional toppings like toasted sesame seeds, sliced green onions, a drizzle of sriracha for a touch of heat, or a creamy ginger-sesame dressing for extra flavor. Serve immediately and enjoy your homemade hibachi feast!
    toasted sesame seeds, sliced green onions, sriracha, ginger-sesame dressing

Notes

Store leftovers in airtight containers in the refrigerator for up to 3-4 days. Reheat gently in a skillet or microwave.