Description
Experience the sizzle and flavor of your favorite Japanese steakhouse right at home with these easy-to-make Hibachi Steak Bowls. Tender seared steak and crisp-tender vegetables are coated in a savory-sweet sauce, served over fluffy rice.
Ingredients
- 1 lb sirloin or ribeye steak, sliced into bite-sized pieces
- 1 tbsp soy sauce (for marinating steak, optional)
- 1 tsp sesame oil (for marinating steak, optional)
- 2 tbsp high-smoke point oil (vegetable, canola, or grapeseed)
- 1 medium onion, chopped
- 2 medium zucchini, chopped
- 8 oz cremini mushrooms, sliced
- 2 cups cooked jasmine or brown rice, for serving
- For the Hibachi Sauce:
- 1/4 cup soy sauce
- 2 tbsp mirin
- 1 tbsp sake (or dry white wine/chicken broth)
- 1 tbsp fresh ginger, minced
- 2 cloves garlic, minced
- Optional garnishes: sesame seeds, chopped green onions
Instructions
- Prep Steak & Veggies: Slice steak against the grain. Marinate in 1 tbsp soy sauce and 1 tsp sesame oil for 15-30 mins (optional). Chop onion, zucchini, and mushrooms. Mince ginger and garlic. Cook rice according to package directions.
- Sear Steak: Heat 1 tbsp oil in a large skillet or wok over high heat until shimmering. Add half the steak in a single layer; sear for 1-2 minutes per side until browned. Remove to a plate. Repeat with remaining steak.
- Sauté Vegetables: Add remaining 1 tbsp oil to the skillet. Add onions, zucchini, and mushrooms. Sauté over medium-high heat for 3-5 minutes until crisp-tender.
- Make Sauce: While vegetables cook, whisk together 1/4 cup soy sauce, mirin, sake, minced ginger, and minced garlic.
- Combine & Sauce: Return seared steak to the skillet with the vegetables. Pour the prepared sauce over everything. Toss gently and simmer for 1-2 minutes until the sauce thickens slightly and coats the ingredients.
- Build Bowls: Divide cooked rice among serving bowls. Top with the hibachi steak and vegetables. Garnish with sesame seeds and green onions, if desired. Serve immediately.
- Prep Time: 20 mins
- Cook Time: 15 mins