Savory hibachi steak bowls are a quick and easy way to enjoy the flavors of hibachi at home. They are made with thinly sliced steak, grilled vegetables, and a savory sauce; all served over a bed of rice. The steak is typically cooked to medium-rare perfection, and the vegetables are grilled until tender-crisp. The spicy sauce combines soy sauce, mirin, rice vinegar, and sriracha, adding a delicious umami flavour to the bowls.
Hibachi Steak Bowls Recipe
Ingredients
For the steak marinade:
- ¼ cup soy sauce
- ¼ cup mirin
- 1 tablespoon rice vinegar
- 1 tablespoon vegetable oil
- 1 tablespoon brown sugar
- 1 clove garlic, minced
- 1 teaspoon grated ginger
- ½ teaspoon ground black pepper
For the vegetables:
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- 1 tablespoon vegetable oil
- 1 red onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 cup broccoli florets
- ½ cup sliced mushrooms
Sauce:
- ¼ cup soy sauce
- ¼ cup mirin
- 1 tablespoon rice vinegar
- 1 tablespoon sriracha
- 1 tablespoon brown sugar
- 1 clove garlic, minced
- 1 teaspoon cornstarch
- ¼ cup water
For the bowls:
- 2 cups cooked white rice
- 1 pound ribeye steak, thinly sliced
- Sesame seeds, for garnish
- Sliced green onions, for garnish
Instructions
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Mix the soy sauce, mirin, rice vinegar, vegetable oil, brown sugar, garlic, ginger, and black pepper in a bowl to make the marinade. Add the steak to the marinade and toss to coat. Let the steak marinate for at least 30 minutes or overnight.
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Heat the vegetable oil in a large skillet or grill pan over medium-high heat. Add the onion and bell pepper and cook until softened about 5 minutes. Add the broccoli and mushrooms and cook for 5 minutes until the vegetables are tender-crisp.
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Mix the soy sauce, mirin, rice vinegar, sriracha, brown sugar, garlic, and cornstarch in a small bowl to make the sauce. In a separate saucepan, heat the water over medium heat. Bring the sauce mixture to a simmer and cook until thickened about 1 minute.
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Heat a grill pan or cast iron skillet over high heat. Sear the steak for 1-2 minutes per side or until cooked to the desired doneness.
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To assemble the bowls, divide the cooked rice among the bowls. Top with the steak, vegetables, and sauce. Garnish with sesame seeds and sliced green onions.
Tips
- If you don't have mirin, you can substitute it with an equal amount of dry sherry or white wine.
- You can also use chicken or shrimp in place of the steak.
- To make the bowls ahead of time, cook the rice, vegetables, and steak according to the instructions. Store them in separate containers in the refrigerator for up to 3 days. When ready to serve, reheat the rice, vegetables, and steak and assemble the bowls as instructed.
