Name: Hibachi Steak Bowls
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1½ –2 lb top sirloin steak (cut into bite-size pieces); ½ tsp sea salt; 2 Tbsp sesame oil (divided); 1 Tbsp coconut aminos (sub soy sauce if needed); 2 zucchini (sliced into strips); 2 carrots (sliced into strips); 1 small white onion (sliced); 8 oz mushrooms (sliced); 1 Tbsp butter; 1 Tbsp butter; 1 cup frozen mixed veggies (e.g., peas & carrots); 3 eggs (whisked); 3 cups cooked brown or white rice; 2 Tbsp coconut aminos (sub soy sauce if needed); 3 green onion stems (finely chopped); ½ cup avocado mayo (or regular mayo or Greek yogurt); 1 Tbsp ketchup; 1 Tbsp melted butter; 1 Tbsp rice vinegar; ¼ tsp paprika; ¼ tsp ground ginger; ⅛ tsp garlic powder

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Make weeknight magic with these hibachi steak bowls — tender steak, crisp veggies, and a drizzle of yum yum sauce, all piled over fried rice. It’s like your favorite takeout dinner decided to stay in, throw on sweats, and get even more delicious.

Chopsticks hold a piece of grilled beef dipped in creamy sauce above a small bowl, with vegetables and more beef pieces in the background.

Hibachi Night, But Make It Weeknight-Easy

Okay, real talk—hibachi night at a restaurant is fun, but hibachi night at home? Game-changer. You get that sizzling garlicky goodness without juggling chopsticks in public or catching shrimp in your mouth (or trying to)!

That perfectly-seared steak surrounded by crisp veggies? An absolute dream. The cherry-on-top homemade sauce makes the hibachi flavors pop in harmony.

A woman with long red hair, wearing a brown sweater and jeans, smiles while standing in a modern kitchen beside a counter with fresh lettuce and hibachi steak bowls. Marble backsplash and gold kitchen accents are visible in the background.

I love making these for cozy Friday nights but they're simple enough to make on a weeknight too. Score! Plus, it’s all done in under 30 minutes, filling my kitchen with a hibachi grill smell in the best way.

A person sits cross-legged in a meditation pose with their hands resting on their knees, peacefully imagining delicious hibachi steak bowls. The simple black outline contrasts against a white background.

Ingredients and Substitution Notes

A tray with labeled ingredients for hibachi steak bowls: carrots, zucchini, eggs, mayo, sea salt, green onions, onion, butter, coconut aminos, sriracha, sesame oil, garlic, paprika, ginger, rice vinegar, brown rice, steak and frozen veggies.

Steak - Since it cooks super fast, go for lean, tender cuts. Sirloin (my fave!), flank, top round, or tri-tip. You want those juicy bites to soak up all the flavor without getting tough.
Sesame Oil - A quick sauté in sesame oil gives the veggies that nutty flavor you know and love from classic hibachi-style cooking.
Coconut aminos – A better-for-you soy sauce alternative that brings rich, savory umami kick without the extra sodium or gluten.
Veggies - Zucchini, carrots, white onion, and mushrooms bring that hibachi veggie medley to life. Toss peas and carrots into the rice to level up your fried rice game!
Mayo - The creamy base for your yum yum sauce! I usually go with avocado mayo, but Greek yogurt totally works if you’re aiming for a little protein boost.
Rice Vinegar - A light, tangy staple adds a sweet Asian-inspired zip. It’s easy to find in most grocery stores. If you're in a pinch, apple cider vinegar makes a great stand-in.
Spices - A trio of paprika, garlic powder, and ground ginger gives the sauce its signature kick— savory, not too spicy, and super flavorful.

How to Make Hibachi Steak Bowls at Home

This is an overview of the recipe. Full ingredients & instructions are in the recipe card below.

A skillet filled with sautéed slices of zucchini, carrots, and onions, glistening in oil under bright lighting. — **Step 1 :** Heat sesame oil in a wok or large skillet and sauté the veggies until soft.

Chunks of browned beef searing in a black skillet, with visible grill marks and juices sizzling on the hot surface. — **Step 2 :** In the same skillet, melt butter and then sear the steak on both sides.

A glass with a spoon in it. — **Step 3 :** Make the yum yum sauce (you won't regret it!)

A plate with grilled beef cubes, sautéed zucchini, carrots, onions, fried rice garnished with green onions, and a bowl of creamy dipping sauce on the side. — **Step 4 :** Layer bowls with fried rice, stir-fried veggies, steak, sauce, and enjoy!

Ansley's Top Tips

Give your steak some space. Lay it out in a single layer in the pan and work in batches if needed—this helps it sear beautifully. Crowded pans = sad, gray steak. No thanks!
Use day-old rice (your leftovers have a purpose!). Cold, slightly dry rice fries up so much better—it won’t get mushy or clumpy. No leftovers? Cook up a fresh batch, spread it on a baking sheet, and pop it in the fridge for 30 minutes to chill before using.
Short on time? Go store-bought! Pre-cooked fried rice is a great shortcut—just heat it up and toss in your saucy steak and veggies. The kind I use is ready in 3 minutes and no one complains.
Mix up the veggies. No zucchini or carrots? No problem. Bell peppers, snap peas, broccoli—use what you’ve got! This bowl is flexible and flavorful no matter what’s in the veggie drawer.

For more steak recipes, check out my:

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