Hibachi Steak Bowls
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.
Servings: 4 servings
Calories: 813kcal
Equipment
2 Bowls
1 Wok or Skillet
Ingredients
Steak & Veggies
- 1½ –2 lb top sirloin steak cut into bite-size pieces
- ½ teaspoon sea salt
- 2 tablespoon sesame oil divided
- 1 tablespoon 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 tablespoon butter
Fried Rice (see notes for store-bought option)
- 1 tablespoon butter
- 1 cup frozen mixed veggies e.g., peas & carrots
- 3 eggs whisked
- 3 cups cooked brown or white rice
- 2 tablespoon coconut aminos sub soy sauce if needed
- 3 green onion stems finely chopped
Yum Yum Sauce
- ½ cup avocado mayo or regular mayo or Greek yogurt
- 1 tablespoon ketchup
- 1 tablespoon melted butter
- 1 tablespoon rice vinegar
- ¼ teaspoon paprika
- ¼ teaspoon ground ginger
- ⅛ teaspoon garlic powder
Instructions
- Marinate the steak. Toss steak with sea salt, 1 tablespoon sesame oil, and coconut aminos in a bowl. Set aside to marinate while prepping vegetables.1½ –2 lb top sirloin steak, ½ teaspoon sea salt, 2 tablespoon sesame oil, 1 tablespoon coconut aminos
- Cook the veggies. Heat remaining 1 tablespoon sesame oil in a wok or large skillet over medium heat. Sauté zucchini, carrots, and onion for 3–5 minutes. Add mushrooms and cook for another 3–5 minutes until soft. Transfer to a bowl.2 zucchini, 2 carrots, 1 small white onion, 8 oz mushrooms
- Cook the steak. In the same skillet over medium-high heat, melt 1 tablespoon butter. Add steak and sear until browned and cooked through, about 4–7 minutes depending on thickness. Transfer to a separate bowl.1 tablespoon butter
- Prepare the fried rice. Add 1 tablespoon butter to the same skillet. Sauté frozen veggies until soft. Push to one side and scramble eggs on the other. Stir in cooked rice and coconut aminos, mixing everything together. Remove from heat and top with green onions.1 tablespoon butter, 1 cup frozen mixed veggies, 3 eggs, 3 cups cooked brown or white rice, 3 green onion stems, 2 tablespoon coconut aminos
- Make the yum yum sauce. Whisk all sauce ingredients in a bowl or jar until smooth and creamy.½ cup avocado mayo, 1 tablespoon ketchup, 1 tablespoon melted butter, 1 tablespoon rice vinegar, ¼ teaspoon paprika, ¼ teaspoon ground ginger, ⅛ teaspoon garlic powder
- Assemble the hibachi bowls. Layer bowls with fried rice, stir-fried veggies, and steak. Drizzle with yum yum sauce or serve it on the side.
Notes
Fried rice : If you want to speed up the cooking process, use store-bought fried rice.
Storage : Once assembled, hibachi steak bowls will stay fresh in airtight containers in the fridge for 3-4 days.
Nutrition
Serving: 1serving | Calories: 813kcal | Carbohydrates: 46g | Protein: 50g | Fat: 46g | Saturated Fat: 13g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.4g | Cholesterol: 266mg | Sodium: 1484mg | Potassium: 1026mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2979IU | Vitamin C: 8mg | Calcium: 107mg | Iron: 5mg