Name: Hibachi Steak Bowls with Sautéed Vegetables, Fried Rice, and Yum Yum Sauce Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Japanese
Ingredients: 2 lbs top sirloin steak, cut into rough chunks; 1 tablespoon mirin; 6 cloves garlic, finely minced or pressed; 2 teaspoons ginger paste; 1 teaspoon sesame oil (divided); ½ teaspoon ground white pepper (or black pepper); Kosher salt, to taste; 3 medium carrots, thinly cut on a bias; 2 medium zucchinis, sliced in half lengthwise and cut into half moons; 4–5 ounces sliced mushrooms (baby bella); ½ teaspoon garlic powder; 4 tablespoons unsalted butter, divided; 2 tablespoons sesame oil, divided; 1-2 tablespoons teriyaki sauce or Japanese BBQ Sauce (Bachan’s recommended); Fried rice, for serving; Store-bought Yum Yum Sauce, for serving

Description

This Hibachi Steak Bowls recipe combines tender marinated top sirloin steak with sautéed vegetables and flavorful fried rice, all topped with a delicious Yum Yum sauce. Inspired by Japanese hibachi-style cooking, this dish offers a quick and satisfying meal that can be prepared in just 35 minutes, perfect for a family dinner or casual gathering.

Ingredients

Scale

Steak Marinade

2 lbs top sirloin steak, cut into rough chunks
1 tablespoon mirin
6 cloves garlic, finely minced or pressed
2 teaspoons ginger paste
1 teaspoon sesame oil (divided)
½ teaspoon ground white pepper (or black pepper)
Kosher salt, to taste

Vegetables

3 medium carrots, thinly cut on a bias
2 medium zucchinis, sliced in half lengthwise and cut into half moons
4–5 ounces sliced mushrooms (baby bella)
½ teaspoon garlic powder

Cooking Fats & Sauces

4 tablespoons unsalted butter, divided
2 tablespoons sesame oil, divided
1-2 tablespoons teriyaki sauce or Japanese BBQ Sauce (Bachan’s recommended)

Serving

Fried rice, for serving
Store-bought Yum Yum Sauce, for serving

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Instructions

Prep & Marinate Steak: Place the top sirloin steak chunks into a large bowl or plastic bag. Add mirin, finely minced garlic, ginger paste, 1 teaspoon sesame oil, ground white pepper, and kosher salt. Toss thoroughly to coat the steak evenly with the marinade. Let the steak marinate for at least 30 minutes to develop flavor.
Sauté Vegetables: Heat 2 tablespoons butter and 1 tablespoon sesame oil in a wok or large skillet over medium heat. Add the thinly sliced carrots, zucchini half moons, and baby bella mushrooms. Cook the vegetables, tossing frequently, until they are tender and golden brown, about 10 to 15 minutes. Season with garlic powder, salt, and pepper to taste. Remove the vegetables from the pan and set aside. Wipe the pan clean if necessary before cooking the steak.
Cook Steak: In the same pan, heat the remaining 2 tablespoons butter and 1 tablespoon sesame oil over medium-high heat. Add the marinated steak chunks and cook, tossing often, just until they are seared on the outside but not overcooked—about 3 to 4 minutes. Remove the steak from heat and immediately drizzle with 1 to 2 tablespoons teriyaki sauce or Japanese BBQ sauce. Toss to coat evenly.
Assemble Bowls: Divide the cooked steak, sautéed vegetables, and fried rice evenly among four serving bowls. Drizzle each bowl generously with the store-bought Yum Yum sauce. Serve immediately while hot for the best flavor and texture.

Notes

Marinating the steak for at least 30 minutes allows the flavors to penetrate and ensures tenderness.
If you prefer, substitute baby bella mushrooms with shiitake or cremini for variety.
Adjust the amount of teriyaki sauce depending on your sweetness preference.
To make this dish gluten-free, ensure your soy sauce or teriyaki sauce is gluten-free, and use tamari if necessary.
Leftover fried rice can be made ahead or store-bought for convenience.
Yum Yum sauce is often available at Asian grocery stores or can be homemade by combining mayonnaise, ketchup, garlic powder, paprika, and a little vinegar or lemon juice.