What kind of steak works best for Hibachi Steak Bowls?

You’ll get the best flavor and texture using a tender cut like sirloin, ribeye, or New York strip. These cuts cook quickly over high heat, giving you that golden sear without becoming tough.

Can I make Hibachi Steak Bowls without a grill or griddle?

Absolutely. A heavy-bottomed skillet or cast-iron pan works perfectly. The key is to preheat it well and avoid crowding the pan so the steak sears instead of steams.

How do I make the rice taste like restaurant hibachi rice?

Use day-old jasmine rice and cook it in butter with soy sauce and sesame oil. The slight dryness of day-old rice helps it crisp up and absorb flavor without turning mushy.

Can I meal prep Hibachi Steak Bowls?

Yes, these bowls are great for meal prep. Store the steak, vegetables, and rice in separate containers, then combine them when reheating for a fresh, balanced flavor every time.

What sauces go best with Hibachi Steak Bowls?

Yum yum sauce is the classic choice, but garlic butter, spicy mayo, or teriyaki glaze also complement the flavors perfectly depending on your preference.

Hibachi Steak Bowls – 5 Irresistible Ways to Enjoy a Flavorful Dinner

Description

A restaurant-quality Japanese-style meal made at home with tender steak, buttery fried rice, and sautéed vegetables — flavorful, balanced, and satisfying.

Ingredients

Scale

1 pound sirloin or New York strip steak, cut into bite-size cubes
3 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon butter
2 cloves garlic, minced
1/2 teaspoon ground ginger
Salt and black pepper to taste
1 zucchini, sliced into half-moons
1 small onion, diced
1 cup mushrooms, sliced
1 large carrot, julienned
3 cups cooked day-old jasmine rice
2 tablespoons butter
2 eggs, lightly beaten
2 tablespoons soy sauce
1 tablespoon sesame oil
2 green onions, chopped
Yum yum sauce or teriyaki drizzle (optional)

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Instructions

Pat the steak dry and marinate it with soy sauce, sesame oil, garlic, and ginger for 20 minutes.
In a skillet, melt butter and scramble the eggs. Remove them and set aside.
Add more butter and stir-fry the rice with soy sauce, sesame oil, and green onions. Return eggs and mix well.
In the same pan, sauté zucchini, onions, mushrooms, and carrots until tender-crisp.
Sear the steak on high heat for 1–2 minutes per side until browned and juicy.
Assemble the bowl with rice, vegetables, and steak, and top with your favorite sauce and garnish.

Notes

Use day-old rice for the best texture.
Avoid overcrowding the pan when searing the steak.
Store components separately for meal prep to maintain freshness.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Stovetop
Cuisine: Japanese-American

Nutrition

Serving Size: 1 bowl
Calories: 750
Sugar: 8
Sodium: 980
Fat: 42
Saturated Fat: 14
Unsaturated Fat: 24
Trans Fat: 0
Carbohydrates: 48
Fiber: 3
Protein: 45
Cholesterol: 210