Looking for a delicious and easy meal that’s perfect for any occasion? Look no further than these Hibachi Steak Bowls! Packed with flavor and simple to make, this dish is sure to become a favorite in your household.
Why You’ll Love This Recipe?
- Great flavors: The combination of tender steak, savory vegetables, and flavorful seasonings create a mouthwatering dish.
- Quick prep time: With minimal ingredients and simple steps, you can have these Hibachi Steak Bowls on the table in no time.
- Perfect for meal prep: Make a big batch of these bowls and enjoy them throughout the week for a convenient and tasty meal option.
Ingredient Notes:
- s top sirloin steak, cut into rough chunks: This cut of meat is tender and perfect for quick cooking.
- tablespoon mirin: Adds a touch of sweetness and depth of flavor to the dish.
- teaspoons ginger paste: Provides a zesty kick and aromatic essence.
- tablespoons plus teaspoon sesame oil, divided: Adds a nutty flavor and richness to the dish.
- ½ teaspoon ground white pepper (or black pepper): Adds a subtle heat and depth of flavor.
- Kosher salt, to taste: Enhances the overall flavors of the dish.
- tablespoons unsalted butter, divided: Adds richness and helps to cook the vegetables.
- medium carrots, thinly cut on a bias: Adds a pop of color and sweetness to the dish.
- medium zucchinis, sliced in half lengthwise & then cut into half moons: Provides a fresh and crisp texture.
- ounces sliced mushrooms: Adds umami flavor and meaty texture.
- ½ teaspoon garlic powder: Enhances the garlic flavor in the dish.
- tablespoons teriyaki sauce or Japanese BBQ Sauce: Adds a sweet and savory glaze to the steak.
- For serving: Fried rice & store-bought Yum Yum Sauce: Completes the meal with a side of flavorful rice and a creamy sauce.
Step-by-Step Instructions:
- Start by marinating the steak in a mixture of mirin, garlic, ginger paste, sesame oil, white pepper, and salt.
- In a hot skillet, melt butter and sear the steak until cooked to your liking. Set aside.
- In the same skillet, sauté carrots, zucchini, and mushrooms with garlic powder and remaining sesame oil until tender.
- Add teriyaki sauce to the vegetables and stir to coat.
- Serve the steak over a bed of fried rice topped with the sautéed vegetables and a drizzle of Yum Yum Sauce.
Helpful Tips:
- For a more tender steak, marinate it for at least 30 minutes before cooking.
- Don’t overcrowd the skillet when cooking the vegetables to ensure they cook evenly.
- Feel free to customize the vegetables based on your preferences.
Expert Tips for the Best Results:
- Let the steak rest for a few minutes before slicing to retain its juices.
- Use a hot skillet to sear the steak for a nice crust.
- Double the marinade ingredients for extra flavor.
Serving Suggestions:
Pair these Hibachi Steak Bowls with a side of steamed white rice, a crisp salad, or a refreshing cucumber salad. Serve with a cold glass of iced green tea or a Japanese beer for a complete meal experience.
Storage and Reheating Tips:
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through, adding a splash of water to prevent drying out.
Frequently Asked Questions:
- Can I use a different type of meat for this recipe?
Yes, you can use chicken, shrimp, or tofu as alternatives to steak. - Can I make this recipe gluten-free?
Yes, simply use gluten-free teriyaki sauce or soy sauce in place of the regular versions. - How can I make this dish spicier?
Add a pinch of red pepper flakes or a drizzle of sriracha to amp up the heat.
Conclusion:
These Hibachi Steak Bowls are a fantastic meal option for busy weeknights or casual gatherings with friends. Give this recipe a try and enjoy the delicious flavors and simplicity it offers. Don’t forget to share your feedback and tag us in your creations!
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Hibachi Steak Bowls
- Prep Time: 30 mins
- Cook Time: 20 mins
- Total Time: 50 mins
- Yield: 4 servings 1x
- Category: Main-course
- Method: Stovetop
- Cuisine: Japanese
- Diet: Gluten Free
Description
These Hibachi Steak Bowls are a delicious and satisfying meal that brings the flavors of a hibachi grill right to your home. Tender steak chunks are marinated in a savory blend of mirin, garlic, ginger, and sesame oil, then paired with caramelized vegetables and served over fried rice with a drizzle of Yum Yum Sauce.
Ingredients
Scale
Main Ingredients:
- 2 lbs top sirloin steak, cut into rough chunks
- 1 tablespoon mirin
- 6 cloves of garlic, finely minced or pressed
- 2 teaspoons ginger paste
- 2 tablespoons plus 1 teaspoon sesame oil, divided
- ½ teaspoon ground white pepper (or black pepper)
- Kosher salt, to taste
- 4 tablespoons unsalted butter, divided
Vegetables:
- 3 medium carrots, thinly cut on a bias
- 2 medium zucchinis, sliced in half lengthwise & then cut into half moons
- 4–5 ounces sliced mushrooms (baby bella)
- ½ teaspoon garlic powder
For Serving:
- 1–2 tablespoons teriyaki sauce or Japanese BBQ Sauce
- Fried rice
- Store-bought Yum Yum Sauce
Instructions
- Marinate the steak: In a bowl, combine steak chunks, mirin, garlic, ginger, 2 tablespoons sesame oil, white pepper, and salt. Mix well and let it marinate for at least 30 minutes.
- Cook the vegetables: In a large skillet, melt 2 tablespoons butter over medium-high heat. Add carrots, zucchinis, and mushrooms. Sprinkle with garlic powder and sauté until caramelized.
- Cook the steak: In the same skillet, melt the remaining butter. Add the marinated steak and cook until browned and cooked to your desired doneness.
- Assemble the bowls: Divide fried rice among bowls, top with steak and vegetables. Drizzle with teriyaki sauce and Yum Yum Sauce before serving.
Notes
- Feel free to customize the vegetables to your preference, such as adding bell peppers or broccoli.
- If you prefer a spicier kick, add a sprinkle of red pepper flakes to the steak marinade.
- You can also grill the steak and vegetables for a smokier flavor.
Nutrition
- Serving Size: 1 bowl
- Calories: 800
- Sugar: 10-12g
- Sodium: 1350-1600mg
- Fat: 40g
- Saturated Fat: 15g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 58-65g
- Fiber: 4-5g
- Protein: 45-50g
- Cholesterol: 185-220mg