Description
These Tasty Hibachi Steak Bowls combine juicy grilled sirloin, tender vegetables, fluffy rice, and a savory homemade hibachi sauce for a quick and satisfying family dinner. Ready in just 30 minutes, they’re perfect for busy weeknights or easy meal prep.
Ingredients
1 lb sirloin steak, sliced thin against the grain
2 cups cooked white or jasmine rice
1 cup sliced zucchini
1 cup sliced mushrooms
1 cup chopped yellow onion
1 cup shredded carrots
2 tbsp vegetable oil, divided
2 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp mirin or rice wine
1 tbsp sesame oil
1 tsp garlic powder
1 tsp grated fresh ginger
1 tsp sugar
1 tsp toasted sesame seeds, for garnish
2 green onions, sliced thin, for garnish
Instructions
- Preheat a grill or grill pan to medium-high heat (about 400°F) and lightly oil the cooking surface.
- Whisk together the soy sauce, oyster sauce, mirin, sesame oil, garlic powder, grated ginger, and sugar to make the hibachi sauce.
- Toss the sliced steak with 1 tablespoon of vegetable oil and grill for 2–3 minutes per side until cooked to your preferred doneness. Remove from the heat and let rest.
- Grill the zucchini, mushrooms, onion, and carrots with the remaining vegetable oil for 5–7 minutes until tender and lightly charred.
- Slice the rested steak if needed, then combine it with the grilled vegetables in a skillet over medium heat.
- Pour the prepared hibachi sauce over the steak and vegetables, stirring for 2–3 minutes until everything is evenly coated and heated through.
- Divide the cooked rice among four serving bowls.
- Top each bowl with the hibachi steak and vegetable mixture.
- Garnish with toasted sesame seeds and sliced green onions before serving.
Notes
Substitute flank steak or ribeye for sirloin if desired.
Add bell peppers, broccoli, snap peas, or cabbage for extra vegetables.
Replace the steak with tofu or tempeh for a vegetarian version.
Serve over brown rice, cauliflower rice, or noodles for variety.
Store leftovers in the refrigerator for up to 3 days or freeze components separately for up to 1 month.
Reheat with a splash of water to keep the rice moist.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grill
- Cuisine: Japanese-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 880 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 3 g
- Protein: 34 g
- Cholesterol: 75 mg
