Imagine sinking your teeth into juicy, perfectly seared steak, nestled on a bed of fluffy rice, and drizzled with a savory, tangy sauce. Hibachi Steak Bowls offer all that goodness in a convenient and customizable package. Quick enough for a weeknight dinner, healthy enough to feel good about, and bursting with flavor – they’re the answer to your “what’s for dinner?” dilemma. I personally love them because they bring that restaurant experience right to my kitchen table, without the wait time or the hefty bill!
Why You Will Love This Recipe
Growing up, my family made regular trips to our local hibachi restaurant. The chefs, with their dazzling knife skills and perfectly timed jokes, always made it an event. But between reservations and the cost for a larger family, it wasn’t something we could do often. Recreating Hibachi Steak Bowls at home became my way to bring that special, communal experience to my family anytime, without the fuss, and with the ability to tailor the flavors exactly to our liking.
Ingredients
For the Steak:
- 1 pound sirloin steak, cut into 1-inch cubes
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon garlic powder
- 1/2 teaspoon ground ginger
- 1/4 teaspoon black pepper
For the Rice:
- 2 cups cooked white rice (or brown rice for a healthier option)
For the Vegetables (Optional, customize to your liking):
- 1 bell pepper, sliced
- 1 onion, sliced
- 1 zucchini, sliced
- 1 cup broccoli florets
- 1 tablespoon olive oil
For the Hibachi Sauce:
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons mirin (sweet rice wine)
- 1 tablespoon brown sugar
- 1 teaspoon sesame oil
- 1/2 teaspoon garlic, minced
- 1/2 teaspoon ginger, minced
- 1 tablespoon water
- 1 teaspoon cornstarch (mixed with 2 teaspoons cold water)
Garnish (Optional):
- Sesame seeds
- Chopped green onions
Step-by-Step Instructions for Making the Recipe
Marinate the Steak: In a medium bowl, whisk together soy sauce, sesame oil, garlic powder, ginger, and black pepper. Add the steak cubes and toss to coat. Let it marinate for at least 15 minutes, or up to an hour in the refrigerator.
Cook the Rice: While the steak marinates, ensure your rice is cooked and ready to go.
Prepare the Vegetables (Optional): If using vegetables, heat olive oil in a large skillet or wok over medium-high heat. Add the sliced bell pepper, onion, zucchini, and broccoli. Stir-fry until tender-crisp, about 5-7 minutes. Remove from the skillet and set aside.
Cook the Steak: In the same skillet or wok, heat a bit more oil (if needed) over medium-high heat. Add the marinated steak (reserve the marinade) and cook for 3-5 minutes, or until cooked to your desired level of doneness. Be careful not to overcrowd the pan; cook in batches if necessary.
Make the Hibachi Sauce: While the steak is cooking, in a small saucepan, combine soy sauce, rice vinegar, mirin, brown sugar, sesame oil, minced garlic, and minced ginger. Bring to a simmer over medium heat.
Thicken the Sauce: In a small bowl, whisk together the cornstarch and cold water. Pour the cornstarch slurry into the simmering sauce and stir continuously until the sauce thickens.
Combine and Serve: Add the cooked vegetables (if using) back to the skillet with the steak. Pour the thickened hibachi sauce over the steak and vegetables and stir to coat everything evenly.
Assemble the Bowls: Divide the cooked rice among bowls. Top with the steak and vegetable mixture.
Garnish and Enjoy: Sprinkle with sesame seeds and chopped green onions, if desired. Serve immediately.
Hibachi Steak Bowls
Ingredients
Equipment
Method
- Marinate the Steak: In a medium bowl, whisk together soy sauce, sesame oil, garlic powder, ginger, and black pepper. Add the steak cubes and toss to coat. Let it marinate for at least 15 minutes, or up to an hour in the refrigerator.
- Cook the Rice: While the steak marinates, ensure your rice is cooked and ready to go.
- Prepare the Vegetables (Optional): If using vegetables, heat olive oil in a large skillet or wok over medium-high heat. Add the sliced bell pepper, onion, zucchini, and broccoli. Stir-fry until tender-crisp, about 5-7 minutes. Remove from the skillet and set aside.
- Cook the Steak: In the same skillet or wok, heat a bit more oil (if needed) over medium-high heat. Add the marinated steak (reserve the marinade) and cook for 3-5 minutes, or until cooked to your desired level of doneness. Be careful not to overcrowd the pan; cook in batches if necessary.
- Make the Hibachi Sauce: While the steak is cooking, in a small saucepan, combine soy sauce, rice vinegar, mirin, brown sugar, sesame oil, minced garlic, and minced ginger. Bring to a simmer over medium heat.
- Thicken the Sauce: In a small bowl, whisk together the cornstarch and cold water. Pour the cornstarch slurry into the simmering sauce and stir continuously until the sauce thickens.
- Combine and Serve: Add the cooked vegetables (if using) back to the skillet with the steak. Pour the thickened hibachi sauce over the steak and vegetables and stir to coat everything evenly.
- Assemble the Bowls: Divide the cooked rice among bowls. Top with the steak and vegetable mixture.
- Garnish and Enjoy: Sprinkle with sesame seeds and chopped green onions, if desired. Serve immediately.
Notes
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