Description
A flavorful and easy-to-make Hibachi Bowl featuring tender steak strips, sautéed vegetables, and a creamy homemade yum yum sauce served over jasmine rice. Perfect for a quick weeknight main course with Japanese-inspired flavors.
Ingredients
Scale
Steak and Marinade
- 1 pound sirloin or ribeye steak, sliced into thin strips
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon garlic, minced
- 1 tablespoon ginger, minced
- 1 tablespoon vegetable oil
Vegetables
- 2 cups cooked jasmine or white rice
- 1 cup zucchini, sliced
- 1 cup mushrooms, sliced
- 1 cup carrots, julienned
- 1/2 onion, sliced
- 2 tablespoons butter
- Salt and pepper to taste
Yum Yum Sauce
- 1/2 cup mayonnaise
- 1 tablespoon ketchup
- 1 teaspoon rice vinegar
- 1 teaspoon sugar
- 1/2 teaspoon paprika
- 1–2 tablespoons water (to thin)
Optional Garnishes
- Sesame seeds
- Sliced green onions
Instructions
- Marinate the Steak: In a medium bowl, combine the sliced steak with soy sauce, sesame oil, minced garlic, and minced ginger. Toss well to coat evenly and let it marinate for at least 15 minutes, allowing the flavors to meld.
- Prepare Yum Yum Sauce: In a small bowl, whisk together mayonnaise, ketchup, rice vinegar, sugar, paprika, and 1-2 tablespoons of water to reach desired consistency. Set aside and refrigerate if not using immediately.
- Cook the Steak: Heat vegetable oil in a large skillet or griddle over medium-high heat. Add the marinated steak strips and cook for 2–3 minutes per side until browned and cooked to your preferred doneness. Remove steak from the pan and keep warm.
- Sauté the Vegetables: Using the same pan, melt butter over medium heat. Add sliced zucchini, mushrooms, julienned carrots, and sliced onion. Sauté for 5–7 minutes until the vegetables are tender yet still crisp. Season with salt and pepper to taste.
- Assemble the Hibachi Bowls: Divide the cooked jasmine rice evenly among four bowls. Top each bowl with cooked steak and sautéed vegetables. Drizzle generously with the prepared yum yum sauce. Garnish with sesame seeds and sliced green onions if desired. Serve immediately for best flavor and texture.
Notes
- You can substitute steak with chicken, shrimp, or tofu for different protein options.
- For a low-carb variation, swap the rice with cauliflower rice.
- Yum yum sauce can be made ahead and refrigerated for up to 5 days.
- Use tamari instead of soy sauce to make this recipe gluten-free.
- For a dairy-free version, omit butter or replace with plant-based butter.
