If you love the hibachi steakhouse experience but not the wait for a table, this one brings it home. Marinated sirloin gets a quick high-heat sear, then it is paired with buttery sauteed carrots, zucchini, and mushrooms and a scoop of fried rice. It feels special and a little indulgent, which makes it a great pick when you want dinner to feel like an occasion without much effort.
It also scales easily for whatever the night calls for. Cooking for two or feeding a hungry crew? Use the serving adjuster in the recipe card below and every amount updates instantly, no math required. Add your photo, set your servings, and you are good to go.
Hibachi Steak Bowls
Ingredients
Plus fried rice and store-bought Yum Yum sauce for serving, and kosher salt to taste. Scaled amounts are a guide, round to what is practical.
Instructions
- Prep and marinate the steak. Place the sirloin chunks in a large bowl or a large zip-top bag. Add the mirin, garlic, ginger, 1 teaspoon of the sesame oil, white pepper, and salt to taste. Toss until the steak is fully coated, then set aside to marinate for at least 30 minutes.
- Saute the veggies. In a wok or large skillet over medium heat, melt 2 tablespoons of the butter with 1 tablespoon of the sesame oil. Once hot, add the carrots, zucchini, and mushrooms. Cook, tossing often, until tender and golden, about 10 to 15 minutes. Season with the garlic powder and salt and pepper to taste. Transfer the veggies to a clean plate and set aside, wiping the pan clean if needed.
- Cook the steak. In the same pan over medium-high heat, melt the remaining 2 tablespoons butter with the remaining 1 tablespoon sesame oil. Once hot, add the steak and cook, tossing often, until nicely seared, about 3 to 4 minutes. Take care not to overcook it. Remove from the heat, drizzle in the teriyaki or Japanese BBQ sauce, and toss to coat.
- Build and serve. Divide the steak and sauteed veggies among shallow bowls along with fried rice. Finish each bowl with a drizzle of Yum Yum sauce, or serve it on the side.
Tips for Meal Prepping
- Do not skip the 30 minute marinade; it lets the flavor penetrate the steak. You can also marinate longer, even from morning to evening.
- Avoid overcooking the sirloin; 3 to 4 minutes keeps it tender rather than tough.
- For make-ahead meals, fully cook the dish, then assemble and freeze.
- Store-bought Yum Yum sauce is usually in the international aisle near the Asian goods at most major grocery stores.
- For speed, use a heat-and-serve store-bought fried rice, or make your own or use any rice you prefer.
Made these? Tell me in the comments how they turned out, and save this post so the serving adjuster is always one click away on your next steak night.
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