Name: Hibachi Steak Bowls with Teriyaki Vegetables and Fried Rice Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Japanese-American
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 (from the 2 tablespoons plus 1 teaspoon 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 then cut into half moons; 4–5 ounces sliced baby bella mushrooms; ½ teaspoon garlic powder; 1 tablespoon sesame oil (from the 2 tablespoons plus 1 teaspoon divided); 3 tablespoons unsalted butter (from the 4 tablespoons divided); 1 teaspoon sesame oil (remaining from the 2 tablespoons plus 1 teaspoon divided); 1 tablespoon teriyaki sauce or Japanese BBQ sauce (such as Bachan’s); For serving: Fried rice; For serving: Store-bought Yum Yum Sauce

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Oh, I’m so excited to share this Hibachi Steak Bowls with Teriyaki Vegetables and Fried Rice Recipe with you! It’s one of those meals that feels like a little trip to your favorite Japanese steakhouse right in your own kitchen. There’s something really satisfying about the juicy, tender steak paired with perfectly caramelized veggies and that luscious teriyaki glaze—it just hits all the right notes. Whether you’re cooking for a weeknight dinner or feeding friends on a weekend, this recipe is a total crowd-pleaser.

What I love most is how versatile and straightforward it is. You don’t need fancy equipment or hours of prep — just some simple ingredients and a bit of love in the pan. Plus, with the fried rice on the side (or underneath if you want to get really cozy), it’s a complete, hearty bowl that will keep you full and happy. Trust me, once you try this Hibachi Steak Bowls with Teriyaki Vegetables and Fried Rice Recipe, it’ll be a regular on your rotation!

Ingredients You’ll Need

Each ingredient here plays a role in building those classic hibachi flavors that make this dish so irresistible. I find that shopping for quality steak and fresh produce really makes a difference, but I’ll share some tips to help you find the best options without breaking the bank.

Top sirloin steak: This cut is perfect because it’s tender and flavorful without being too pricey. Make sure to get a nice even thickness for even cooking.
Mirin: Adds a subtle sweetness and depth to the marinade—don’t skip it if you want that authentic Japanese taste.
Garlic (minced or pressed): Fresh is best here for that punch of aroma and flavor.
Ginger paste: It’s super convenient and blends seamlessly into the marinade; if you can find fresh ginger, finely grate it instead.
Sesame oil: Use it both for cooking and for that nutty aroma—it’s a game changer in this recipe.
White or black pepper: Adds a gentle kick that complements the savory flavors.
Kosher salt: Essential for seasoning and bringing out natural flavors.
Unsalted butter: Adds richness and helps with browning both steak and veggies.
Carrots (thinly sliced on a bias): Thin slicing helps them cook quickly while retaining a bite.
Zucchinis (sliced into half moons): Their mildness balances out the heavier flavors of the meat.
Baby bella mushrooms (sliced): Adds umami and pairs wonderfully with teriyaki.
Garlic powder: Supplements the fresh garlic in the veggies for extra flavor.
Teriyaki sauce or Japanese BBQ Sauce: Bachan’s brand is my go-to for that authentic, slightly sweet-savory glaze.
Fried rice: You can make your own or grab a quality store-bought mix for ultimate convenience.
Yum Yum Sauce (for serving): This creamy, tangy sauce is a classic hibachi accompaniment and adds a luxurious finish to the bowls.

Variations

I’m all about personalization with this dish—once you know the basics, feel free to switch things up based on what you love or have on hand. Don’t be shy about tailoring those veggies or sauces to your taste!

Swap the steak for chicken or tofu: I’ve made this bowl with chicken breast for a leaner option, and it turns out just as delicious with a slightly longer cooking time. Tofu lovers can marinade and sear firm tofu cubes for a plant-based twist.
Use different veggies: Instead of zucchini or mushrooms, try bell peppers, snap peas, or broccoli for more color and crunch.
Adjust the sweetness: If you prefer a spicier kick, adding a drizzle of sriracha to your teriyaki sauce works wonders—just ask me how many times I’ve done this to jazz things up!
Make it gluten-free: Use tamari instead of regular soy sauce in the teriyaki, and ensure your fried rice is gluten-free or homemade.

How to Make Hibachi Steak Bowls with Teriyaki Vegetables and Fried Rice Recipe

Step 1: Marinate and Prepare the Steak

First things first—marinate the steak! Toss your sirloin chunks with the mirin, minced garlic, ginger paste, 1 tablespoon of sesame oil, white pepper, and a big pinch of kosher salt. I like to do this ahead of time, parking the bowl in the fridge for at least 30 minutes or up to 2 hours. This lets the flavors soak in and really tenderizes the meat. When you’re ready, heat a large skillet over medium-high heat, add 2 tablespoons of butter and a drizzle of sesame oil for that hibachi sizzle, then sear the steak chunks until they’re nicely browned on all sides but still juicy inside—about 3-4 minutes total. Don’t overcrowd the pan! If you have a large skillet or griddle, great; if not, cook in batches so they brown, not steam.

Step 2: Sauté the Teriyaki Vegetables

Using the same pan (no need to wash—more flavor!), add the remaining butter and teaspoon of sesame oil. Toss in the carrots first—because they take a bit longer to soften—and cook for 2-3 minutes. Next, add zucchini and mushrooms along with a sprinkle of garlic powder. Cook until the veggies are tender but still have a little bite, about 4-5 minutes total. Now drizzle the teriyaki sauce over the veggies and stir well to coat everything evenly. The sauce will thicken a bit and glaze your veggies like a dream. Taste and adjust the seasoning here; sometimes I add a little more salt or a splash of extra teriyaki depending on how saucy I want it.

Step 3: Prepare or Reheat the Fried Rice

While the steak and veggies cook, you can prep your fried rice if you haven’t yet. I usually keep a package of my favorite store-bought fried rice in the freezer for last-minute dinners like this. Just follow the package instructions to heat it up, or if you want to make it from scratch, sauté some day-old rice with scrambled eggs, chopped scallions, soy sauce, and a hint of sesame oil. The key here is to keep it light and flavorful without overpowering your main ingredients.

How to Serve Hibachi Steak Bowls with Teriyaki Vegetables and Fried Rice Recipe

A white bowl filled with three main layers: on the left side, dark brown cooked beef cubes drizzled with light creamy sauce and sprinkled with sesame seeds and small green onion pieces; below the beef, mixed sautéed vegetables including orange carrot slices, dark brown mushrooms, and green zucchini pieces also lightly drizzled with the same creamy sauce; on the right side, a heap of light brown fried rice mixed with small bits of orange carrot and green onions, next to a small white bowl of pale orange dipping sauce with black pepper flakes on top; a pair of brown wooden chopsticks rests diagonally over the beef; the bowl sits on a white marbled surface with a green cloth partially underneath, photo taken with an iphone --ar 4:5 --v 7

Garnishes

I’m big on garnishes because they add a pop of color and extra flavor. I like sprinkling some toasted sesame seeds over the top—those tiny crunchy bursts are addictive. Chopped green onions add brightness and a little fresh bite. And, of course, a drizzle of Yum Yum Sauce is non-negotiable for me—it’s the creamy, tangy magic that ties the bowl together perfectly. If you want, throw in a few thinly sliced pickled ginger pieces or a squeeze of lime for freshness.

Side Dishes

Sometimes, I keep it simple with just the bowls, but if you want to round things out, a straightforward Asian cucumber salad or some steamed edamame pairs beautifully. A light miso soup on the side is also a cozy addition, especially on cooler nights.

Creative Ways to Present

For a party or date night, I love serving the bowls deconstructed on a large platter—steak chunks, vegetables, fried rice, and sauces all laid out buffet style. It’s interactive and fun for guests to build their own bowls. You can also serve everything layered in clear glass bowls for a stunning visual effect that shows off the vibrant colors and textures.

Make Ahead and Storage

Storing Leftovers

Leftovers are usually fantastic the next day. I transfer the steak, vegetables, and fried rice to an airtight container as soon as they cool to room temperature, then pop it in the fridge. It keeps well for up to 3 days. Just make sure to store the Yum Yum Sauce separately if you have any leftover, so it doesn’t make everything soggy.

Freezing

I’ve frozen the cooked steak and vegetables before, but I find the texture of the fried rice changes a bit after freezing—it’s still good but best eaten fresh or refrigerated. If you want to freeze, portion everything separately and thaw gently in the fridge overnight before reheating.

Reheating

To reheat, I prefer using a skillet on medium heat rather than the microwave to keep the steak juicy and the veggies crisp. Just toss everything in the pan for a few minutes with a tiny splash of water or oil to bring back some moisture. If using a microwave, reheat in short intervals, stirring in between to avoid overcooking.

FAQs

Can I use a different cut of steak for the Hibachi Steak Bowls with Teriyaki Vegetables and Fried Rice Recipe?

Absolutely! While top sirloin is my favorite for its tenderness and flavor, you can also use ribeye, flank steak, or even filet mignon depending on your budget and preference. Just adjust cooking times slightly to avoid overcooking or undercooking.
Is it possible to make this recipe vegetarian or vegan?

Yes! Swap the steak for firm tofu or tempeh, and use a plant-based butter or oil for cooking. Make sure your teriyaki sauce is vegan-friendly, and the fried rice can be made without eggs or animal products. It’s just as delicious!
How can I make homemade fried rice for this recipe?

Start with cold, day-old rice to prevent mushiness. Sauté chopped onions and veggies like peas or carrots, scramble in a couple of eggs, then add rice and soy sauce. Cook while stirring until heated through and slightly crispy in spots. It’s easier than you think!
What’s the best way to get the perfect sear on the steak?

Make sure your pan is hot before adding the steak, and don’t overcrowd it. Let the meat sit undisturbed for a couple of minutes on each side to develop a nice crust. Using a combination of butter and sesame oil adds extra flavor and helps with browning.
Can I prepare parts of the Hibachi Steak Bowls with Teriyaki Vegetables and Fried Rice Recipe ahead of time?

Definitely! Marinate the steak a few hours ahead and chop your veggies in advance to save time. You can also make fried rice earlier in the day or the day before, then just cook everything together when you’re ready to eat.

Final Thoughts

This Hibachi Steak Bowls with Teriyaki Vegetables and Fried Rice Recipe holds a special place in my kitchen arsenal because it combines bold flavors with ease and comfort. I love how it transports me to that fun hibachi grill experience without the need to leave home. When you make it, take your time with the steps, and don’t worry about perfection—every bite is delicious and satisfying. I’m certain this recipe will become a favorite for you and anyone lucky enough to sit at your table!