Hibachi Steak Bowls for Easy Weeknight Dinners
Hibachi Steak Bowls combine tender marinated steak, sautéed vegetables, and fried rice.
Ingredients
For the Marinade
- 1 pound sirloin steak cubed
- 1/4 cup mirin optional
- 3 cloves garlic minced
- 1 tablespoon ginger grated
- 2 tablespoons sesame oil
For the Sautéed Vegetables
- 2 medium carrots thinly sliced
- 1 medium zucchini thinly sliced
- 8 ounces mushrooms quartered
For Assembly
- 3 cups pre-cooked fried rice
- 2 tablespoons low-sodium soy sauce
Instructions
- In a mixing bowl, combine mirin, garlic, ginger, and sesame oil.
- Add the cubed sirloin steak and toss until evenly coated.
- Cover and refrigerate for at least 30 minutes to allow the flavors to develop.
- While the steak marinates, wash and prepare the vegetables.
- Heat a large skillet over medium heat with a small drizzle of oil.
- Add the carrots, zucchini, and mushrooms.
- Sauté for 5–7 minutes until tender and lightly browned.
- Increase the heat to medium-high.
- Add the marinated steak and cook for 4–5 minutes, stirring occasionally, until it reaches your preferred doneness.
- Combine the cooked steak and vegetables in the skillet.
- Divide the fried rice among serving bowls.
- Top with the steak and vegetable mixture.
- Drizzle with soy sauce and serve immediately.
- These Hibachi Steak Bowls are best enjoyed hot, straight from the skillet.
Notes
- Mirin can be omitted if unavailable.
- For a lower-carb option, serve over cauliflower rice.
- Add a drizzle of yum yum sauce for a classic hibachi restaurant experience.
- Adjust soy sauce according to your preferred sodium level.
- This recipe works well for meal prep lunches throughout the week.