These Hibachi Steak Bowls are loaded with tender, flavorful pieces of sirloin, sautéed vegetables, and fried rice. If you love Benihana and Kobé Japanese steakhouses, you’ll enjoy these bowls inspired by those restaurants! This recipe is wildly easy and perfect for a delicious weeknight-friendly dinner or meal prepping!

hibachi steak bowl with chopsticks on green linen

Listen, if I could eat at Kobé steakhouse a few times a week, I really would. I mean, the experience is always entertaining and the food is straight up banging! After going to town on the apps and drinks, the steak and chicken entree is typically my go-to. And the utensil-throwing hibachi chef is always a delight to watch, even with the corny jokes and tricks, ha! This recipe is inspired by the magic of hibachi-style food, but homemade. I think you’ll dig it!

Hibachi Steak Bowls 🔥

From the start to your bowl, this entire recipe comes together so easily, y’all. We’ll begin with marinating the beef in flavor-forward elements like mirin, garlic, ginger, and sesame oil to name a few. All of which let the juicy, tender steak bites really shine like it should. Next, sautéed veggies like carrots, zucchini, and mushrooms help make this a filling, vibrant meal.

⇢ Whether it’s my Miso Ginger Soy Salmon Rice Bowls or these CAVA copycat, Harissa Chicken Bowls, bowl-inspired meals are suhhh good! 🙌🏾

hibachi steak bowls with chopsticks on top

What Does Hibachi Mean?

Great question! For starters, the word hibachi refers to a high-heat cooking plate or Japanese-style grill made from cast iron. Foods like meats, vegetables, and seafood can be cooked over this type of vessel. In America, the term “hibachi” took on a catchall phrase for referring to Japanese cuisine cooked in this manner. Similarly, hibachi and teppanyaki cooking both refer to foods prepared over an open-grate grill or flat-top griddle.

Popular hibachi restaurants include Benihana and Kobe Steakhouse where guests sit around the grill while Hibachi chefs grill seafood, pork, chicken, and beef dishes. During the cooking process, these chefs entertain guests by performing while they cook. Creating flames, tossing food into hats, and much more fun.

Ingredients Needed For This Recipe

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

  • Steak: I highly recommend using top sirloin steak, peeps. This type of steak is naturally lean, flavorful, and super tender as opposed to other cuts.
  • Mirin: This ingredient is a staple item in Japanese and Asian-fusion cuisine. It’s a liquid seasoning that enhances and brings out the flavor in dishes.
  • Garlic & ginger: Big, bold flavors to add plenty of depth.
  • Sesame oil: Such a powerhouse, adds so much fragrance, whew.
  • White pepper, salt, and garlic powder: The main seasonings used for these hibachi steak bowls. Ground white pepp delivers more punch, but black pepp can surely be a substitute!
  • Butter: For cooking + sautéing, #butterbeready.
  • Veggies: Carrots, zucchini, and mushrooms are the trio here.
  • Teriyaki sauce or Japanese BBQ sauce: To finish off the steak bites after cooking, mmm- I am a hugeeee fan of Bachan’s Japanese Barbecue Sauce (sooo very good, 10/10 fuggin recommend 😜).
  • & items for serving: Fried rice + store-bought Yum Yum Sauce. This condiment is also known as hibachi sauce because it’s the sauce commonly used in hibachi-style restaurants. It’s a mayonnaise-based sauce that’s light, creamy, sweet, and tangy…a dream over these hibachi steak bowls.
cooked hibachi steak pieces in large black pan

How To Make These Hibachi Steak Bowls

(Note: please see the recipe card directly below for the complete written instructions.)

  1. Prep & marinate steak. Place the sirloin into a large bowl. Add the mirin, garlic, ginger, 1 teaspoon sesame oil, white pepper (or black pepper), and salt-to taste. Toss all ingredients to fully combine. Then set the steak aside to marinate for at least 30 minutes.
  2. Sauté veggies. In a wok or large skillet, heat 2 tablespoons of butter and 1 tablespoon of sesame oil over medium heat. When hot, add the carrots, zucchini, and mushrooms. Cook the veggies, tossing often until tender, about 10-15 minutes. Season the veggies with garlic powder and salt/pepper- to taste. Then transfer the sautéed veggies to a clean plate and set aside.
  3. Cook steak. In the same pan, add remaining 2 tablespoons butter and 1 tablespoon sesame oil over medium-high heat. When hot, add the steak. Cook, tossing beef often, until nicely seared, about 3-4 minutes. Then remove from heat, and drizzle in the teriyaki sauce or Japanese BBQ sauce, toss well to coat steak in sauce.
  4. Build the bowls & serve. Evenly divide the cooked steak and sautéed veggies into shallow bowls, along with fried rice. Finish off bowls with a drizzle of Yum Yum sauce to complete these hibachi steak bowls. Enjoy!
hibachi steak bowls with fried rice and sautéed veggies

Tips + Tricks, Notes & FAQs

You may have additional questions about this hibachi steak bowl recipe. Here’s some of my top tips and extra information you might find helpful:

  • Don’t skip the marinating time! Letting the steak rest in the marination ensures that the flavor penetrates, 30 minutes is key.
  • Don’t overcook the steak. For top sirloin, 3-4 minutes is clutch, any longer and you run the risk of cooking the steak into a tough, chewy state.
  • Store-bought Yum Yum Sauce is typically found in the international section of your local grocery store (near the Asian goods). Stores like Publix, Target, Walmart, and Kroger usually keep it in stock. It’s also available online- I love Terry Ho’s brand! Besides this recipe, it’s a great condiment to have on hand.
  • Fried rice note. To keep the easy theme rolling for this hibachi steak recipe, I like to use store-bought fried rice that just needs to be heated. It’s available in the freezer section of grocery stores- I love the InnovAsian brand! Otherwise, feel free to make your own or use your preferred choice of rice here.
chopsticks dipping hibachi steak into yum yum sauce

These simple yet wildly good Hibachi Steak Bowls are your newest friend! I can’t wait for you to try this one and report back. Be sure to tag @butterbeready in your BBR recipe creations, I sure love to see it when you do. Until next time! 🤟🏾

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hibachi steak bowl with chopsticks on green linen

Hibachi Steak Bowls

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 17 reviews
  • Author: Quin Liburd
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4
  • Category: Main Dishes
  • Method: Stovetop
  • Cuisine: Asian-Inspired
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Description

These Hibachi Steak Bowls are loaded with tender, flavorful pieces of sirloin, sautéed vegetables, and fried rice. If you love Benihana and Kobé Japanese steakhouses, you’ll enjoy these bowls inspired by those restaurants! This recipe is wildly easy and perfect for a delicious weeknight-friendly dinner or meal prepping!

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
  • 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 (I use baby bella)
  • ½ teaspoon garlic powder
  • 1–2 tablespoons teriyaki sauce or Japanese BBQ Sauce (we love Bachan’s!)
  • For serving: Fried rice & store-bought Yum Yum Sauce

Instructions

  1. Prep & marinate steak. Place the sirloin into a large bowl (or inside a large plastic baggie). Add the mirin, garlic, ginger, 1 teaspoon sesame oil, white pepper (or black pepper), and salt-to taste. Toss all ingredients to fully combine, ensuring steak chunks are thoroughly coated. Then set the steak aside to marinate for at least 30 minutes.
  2. Sauté veggies. In a wok or large skillet, heat 2 tablespoons of butter and 1 tablespoon of sesame oil over medium heat. When hot, add the carrots, zucchini, and mushrooms. Cook the veggies, tossing often, until tender and golden brown, about 10-15 minutes. Season the veggies with garlic powder and salt/pepper- to taste. Then transfer the sautéed veggies to a clean plate and set aside. If needed, carefully wipe the pan clean with a damp paper towel.
  3. Cook steak. In the same pan, add remaining 2 tablespoons butter and 1 tablespoon sesame oil over medium-high heat. When hot, add the steak. Cook, tossing beef often, until nicely seared, about 3-4 minutes- careful not to overcook steak into toughness. Then remove from heat, and drizzle in the teriyaki sauce or Japanese BBQ sauce, toss well to coat steak in sauce until chunks are glistening.
  4. Build the bowls & serve. Evenly divide the cooked steak and sautéed veggies into shallow bowls, along with fried rice. Finish off bowls with a drizzle of store-bought Yum Yum sauce (or feel free to serve it on the side) to complete these hibachi steak bowls. Enjoy!

Notes

  1. Store-bought Yum Yum Sauce is typically found in the international section of your local grocery store (near the Asian goods). Stores like Publix, Target, Walmart, and Kroger usually keep it in stock. It’s also available online- I love Terry Ho’s brand!
  2. Fried rice note: To keep the quick + easy theme rolling for this recipe, I like to use store-bought fried rice that just needs to be heated. It’s available in the freezer section of grocery stores- I love the InnovAsian brand! Otherwise, feel free to make your own or use your preferred choice of rice here.
  3. Please read blog post in its entirety for more tips + tricks.