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Hibachi Steak Bowls with Teriyaki Vegetables and Fried Rice Recipe

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This Hibachi Steak Bowl recipe features tender top sirloin steak marinated with mirin, garlic, ginger, and sesame oil, seared to perfection and served with a medley of sautéed vegetables like carrots, zucchini, and baby bella mushrooms. Finished with a touch of butter and seasoned with teriyaki sauce, these bowls pair wonderfully with fried rice and a drizzle of Yum Yum Sauce for an authentic, flavorful Japanese-inspired meal at home.

Ingredients

Scale

Steak Marinade and Seasoning

  • 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

Vegetables and Seasoning

  • 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)

Cooking and Finishing Ingredients

  • 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

Instructions

  1. Prepare the Steak Marinade: In a bowl, combine the mirin, minced garlic, ginger paste, 1 teaspoon sesame oil, ground white or black pepper, and kosher salt. Add the top sirloin steak chunks and toss to coat them well. Allow the steak to marinate for at least 15-30 minutes to absorb the flavors.
  2. Sear the Steak: Heat 2 tablespoons of sesame oil in a large skillet over medium-high heat. Add half (2 tablespoons) of the unsalted butter to the pan. Once melted and hot, add the marinated steak chunks in a single layer, avoiding overcrowding. Sear the steak pieces until browned and cooked to your desired doneness, about 3-4 minutes per side. Remove the steak from the pan and set aside.
  3. Sauté the Vegetables: In the same skillet, add the remaining 2 tablespoons of butter. Add the sliced carrots first as they take longer to cook. After about 2 minutes, add the zucchinis and mushrooms. Sprinkle the vegetables with garlic powder and a pinch of kosher salt. Stir and sauté until the vegetables are tender but retain some bite, approximately 5-7 minutes.
  4. Combine Steak and Vegetables: Return the seared steak to the skillet with the vegetables. Drizzle the teriyaki sauce or Japanese BBQ sauce over the mixture, stirring gently to coat everything evenly. Cook together for another 1-2 minutes to meld the flavors and heat through.
  5. Serve the Bowls: Spoon the steak and vegetable mixture over prepared fried rice in serving bowls. Top each bowl with a generous drizzle of store-bought Yum Yum Sauce to add creamy, tangy flavor that complements the dish perfectly.

Notes

  • For best results, use top sirloin steak as it is tender and flavorful when seared quickly.
  • Adjust the amount of teriyaki sauce to taste; some brands are sweeter or saltier than others.
  • You can substitute baby bella mushrooms with shiitake or cremini mushrooms.
  • If you prefer a spicier kick, add a dash of crushed red pepper flakes when sautéing the vegetables.
  • Yum Yum Sauce can be made at home or purchased; it typically includes mayonnaise, tomato paste, garlic, and seasoning.

Find it online: https://amandafood.com/hibachi-steak-bowls-with-teriyaki-vegetables-and-fried-rice-recipe/