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Hibachi Steak Bowls with Vegetables and Fried Rice

Hibachi Steak Bowls feature seared steak, vegetables, and fried rice.Garlic, ginger, sesame oil, and butter create steakhouse-style flavor.Serve with Yum Yum sauce for a complete Japanese-inspired meal.

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Prep Time 15 minutes
Course Main Course
Cuisine Japanese-American Inspired

Ingredients
  

For the Steak

  • 2 pounds top sirloin steak cut into bite-sized chunks
  • 1 tablespoon rice vinegar
  • 6 garlic cloves finely minced or pressed
  • 2 teaspoons ginger paste
  • 1 teaspoon sesame oil
  • ½ teaspoon ground white pepper or black pepper
  • Kosher salt to taste
  • 2 tablespoons unsalted butter
  • 1 tablespoon sesame oil
  • 1 –2 tablespoons halal-friendly teriyaki sauce or Japanese-style BBQ sauce

For the Hibachi Vegetables

  • 3 medium carrots thinly sliced on a bias
  • 2 medium zucchini halved lengthwise and sliced into half-moons
  • 4 –5 ounces baby bella or other mushrooms sliced
  • 2 tablespoons unsalted butter
  • 1 tablespoon sesame oil
  • ½ teaspoon garlic powder
  • Kosher salt to taste
  • Black pepper to taste

For Serving

  • Fried rice
  • Halal-friendly Yum Yum sauce

Instructions
 

  • Place the sirloin pieces in a large bowl. Add the rice vinegar, minced garlic, ginger paste, 1 teaspoon sesame oil, white or black pepper, and salt. Toss thoroughly so every piece of steak is coated.
  • Cover and refrigerate the steak for at least 30 minutes. Remove it from the refrigerator shortly before cooking.
  • Heat 2 tablespoons butter and 1 tablespoon sesame oil in a large skillet or wok over medium heat.
  • Add the carrots, zucchini, and mushrooms. Cook for 10–15 minutes, tossing regularly, until the vegetables are tender and develop golden-brown edges.
  • Season the vegetables with garlic powder, salt, and pepper. Transfer them to a clean plate and set aside.
  • If necessary, carefully wipe the skillet clean. Return it to the stove and increase the heat to medium-high.
  • Add the remaining 2 tablespoons butter and 1 tablespoon sesame oil.
  • Once the skillet is hot, add the marinated steak. Arrange the pieces with enough room around them to encourage browning. Cook for approximately 3–4 minutes, tossing occasionally, until nicely seared and cooked to your preferred doneness. Work in batches if your skillet is not large enough.
  • Remove the skillet from the heat. Drizzle 1–2 tablespoons teriyaki or Japanese-style BBQ sauce over the steak and toss until the pieces are lightly coated and glossy.
  • Divide warm fried rice among shallow serving bowls. Arrange the steak and sautéed vegetables over the rice.
  • Finish the Hibachi Steak Bowls with Yum Yum sauce or serve the sauce on the side.

Notes

For a simpler dinner, serve the steak and vegetables over plain steamed jasmine rice instead of fried rice.
You can also customize these hibachi steak rice bowls with broccoli, onions, bell peppers, snap peas, or asparagus.
For meal prep, portion the rice, steak, and vegetables into individual containers. Keep the Yum Yum sauce separate and add it after reheating.