Description
Unleash the flavors of Japan right in your kitchen with these easy-to-make Hibachi Steak Bowls. This step-by-step recipe guides you to perfect, tender steak and crisp vegetables glazed in a savory-sweet sauce.
Ingredients
- 1 lb sirloin or ribeye steak, thinly sliced
- 1 tbsp soy sauce (use tamari for GF)
- 1 tbsp vegetable oil, plus more for cooking
- 1/4 tsp black pepper
- 1 medium zucchini, sliced
- 1/2 medium onion, thinly sliced
- 1 cup sliced mushrooms
- 1 tbsp grated fresh ginger
- 2 cloves garlic, minced
- 2 cups cooked white rice, for serving
- Sesame seeds and sliced green onions, for garnish
- 1/4 cup soy sauce (use tamari for GF)
- 2 tbsp mirin (sweet rice wine)
- 1 tbsp sesame oil
- 1 tbsp granulated sugar
- 1 tsp grated fresh ginger
- 1 tsp minced garlic
Instructions
- Prepare Steak: In a bowl, toss sliced steak with 1 tbsp soy sauce, 1 tbsp vegetable oil, and black pepper. Let marinate for 15-20 minutes at room temperature.
- Make Sauce: Whisk together all Hibachi Sauce ingredients in a small bowl until sugar dissolves. Set aside.
- Cook Steak: Heat a large skillet or wok over high heat with 1-2 tbsp oil until shimmering. Add half the steak in a single layer; sear for 1-2 minutes per side until browned. Remove to a plate, cover loosely. Repeat with remaining steak.
- Sauté Vegetables: In the same skillet, add a little more oil if needed. Add onions and carrots (if using), stir-fry for 2-3 minutes. Add zucchini and mushrooms, stir-fry for another 3-4 minutes until crisp-tender.
- Combine and Serve: Pour the prepared Hibachi Sauce over the vegetables. Stir constantly for 1 minute until sauce thickens and coats the veggies. Return cooked steak to the pan, tossing gently to coat.
- Assemble Bowls: Divide cooked rice among serving bowls. Top with the steak and vegetable mixture. Garnish with sesame seeds and green onions. Serve immediately.
- Prep Time: 20 mins
- Cook Time: 15 mins