Hibachi Bowls with Steak and Vegetables Recipe

If you’re craving restaurant-style Japanese flavors at home, Hibachi Bowls with Steak and Vegetables are about to become your new obsession. These bowls are loaded with juicy steak bites, tender-crisp veggies, fluffy rice, and a savory, nutty steak sauce—all the exciting hibachi magic, no chef juggling required!

Ingredients You’ll Need

The beauty of Hibachi Bowls with Steak and Vegetables is that the ingredient list is short and sweet, but every component makes a big impact. Each one brings something important, from tender steak to the rich steak sauce, and even the humble steamed rice forms the perfect flavor base.

• Strip Steaks (2, cut into 2-inch pieces): Choose well-marbled strip steaks for juicy, tender bites and tons of meaty flavor.
• Salt and Pepper, to taste: The classic duo ensures every bite is perfectly seasoned.
• Avocado Oil (2 tbsp, divided): This neutral, high-smoke-point oil lets you sear steak and sauté veggies at hot hibachi temperatures.
• Zucchini (2 cups, diced): Zucchini brings freshness and color, plus it cooks up beautifully tender in minutes.
• Mushrooms (2 cups, halved): Mushrooms soak up all the savory flavors and add an earthy note to each bite.
• White Onion (1, diced): Onion caramelizes and sweetens as it cooks, balancing the other veggie flavors.
• Toasted Sesame Seeds (1/4 cup): The backbone of your Japanese steak sauce—nutty, rich, and aromatic.
• Onion (2 tbsp, chopped): Extra onion in the sauce adds depth and a little zip.
• Garlic Clove (1): Just one clove infuses the sauce and veggies with bold flavor.
• Soy Sauce (1/4 cup): Savory, salty, and absolutely essential for classic Japanese umami.
• Water (1/4 cup): Thins the sauce and helps it blend together.
• Rice Vinegar (1 tsp): A little acid brightens the sauce and keeps flavors lively.
• Mustard Powder (1 tsp): Mustard powder adds a gentle heat and tang to the steak sauce.
• Avocado Oil (1 cup, for emulsifying): Helps create a rich, silky Japanese steak sauce.
• Steamed Rice: Classic jasmine or white rice sets the stage for all the bold hibachi flavors.

Variations

The best thing about Hibachi Bowls with Steak and Vegetables is how easy they are to make your own! Swap in your favorite ingredients, adjust the sauce, or tailor the recipe for any diet and you’ll have a bowl everyone loves.

• Chicken or Shrimp Swap: Substitute steak with bite-sized chicken thighs or peeled shrimp for a surf or turf twist.
• Low-Carb Version: Use cauliflower rice instead of traditional rice for a lighter bowl that’s just as satisfying.
• Veggie-Heavy Hibachi: Add broccoli, bell peppers, or snap peas if you want extra color and crunch in your bowls.
• Spicy Kick: Stir a little sriracha, chili oil, or a sprinkle of red pepper flakes into the steak sauce for heat lovers.

How to Make Hibachi Bowls with Steak and Vegetables

Step 1: Cook the Rice

Start by cooking your rice according to package directions. Fluffy, slightly sticky rice is the foundation of these bowls—so don’t skip this step! Once it’s done, cover and set it aside to stay warm while you prep everything else.

Step 2: Prep the Vegetables

Dice the onion and zucchini, and halve the mushrooms so they’re all ready for a quick sauté. Prepping your veggies in advance not only speeds up the process but also ensures every bite is a perfect mix of shape and size.

Step 3: Prep and Season the Steak

Pat the strip steak dry with paper towels to help it sear beautifully. Cut into 2-inch cubes, then sprinkle generously with salt and pepper. Trust me—seasoning liberally at this stage makes all the difference in those savory bites later.

Step 4: Sauté the Vegetables

Heat 1 tablespoon of avocado oil in a large skillet over medium-high heat. Add the chopped veggies and smashed garlic clove. Toss everything together and sauté for about 6 minutes, just until the veggies are golden and crisp-tender. Remove to a bowl and set aside.

Step 5: Sear the Steak

In the same skillet, add the remaining tablespoon of avocado oil. Lay the steak pieces in a single layer—don’t crowd them! Sear for 3 minutes per side, turning once, until beautifully golden but still juicy inside. Rest them briefly so they’re extra tender when served.

Step 6: Make the Japanese Steak Sauce

Blend together the toasted sesame seeds, chopped onion, garlic clove, soy sauce, water, rice vinegar, and mustard powder until smooth. With the blender on low, slowly stream in the 1 cup avocado oil so it emulsifies into a creamy, pourable sauce. Taste and adjust with salt or a splash more vinegar if you’d like!

Step 7: Assemble and Serve

Time for the best part—layering everything up! Spoon hot rice into each bowl, pile on the sautéed vegetables and steak bites, then drizzle generously with Japanese steak sauce. Serve immediately and enjoy your homemade Hibachi Bowls with Steak and Vegetables!

How to Serve Hibachi Bowls with Steak and Vegetables

Garnishes

Sprinkle your Hibachi Bowls with Steak and Vegetables with a shower of sliced green onions, toasted sesame seeds, or a drizzle of extra steak sauce over the top. Even a little pickled ginger adds a beautiful pop of color and zing, just like in your favorite Japanese restaurant.

Side Dishes

These bowls are satisfying on their own, but if you want a true hibachi night, serve alongside a simple miso soup, cucumber salad, or crispy gyoza. A side of extra steamed rice or some grilled edamame never hurts, either!

Creative Ways to Present

Arrange each bowl with neat rows of steak, veggies, and rice for a colorful, Instagram-worthy presentation. Or, pile everything together for a hearty, rustic feel—don’t forget the extra sauce on the side in cute ramekins for dipping!

Make Ahead and Storage

Storing Leftovers

Transfer any leftover Hibachi Bowls with Steak and Vegetables to airtight containers and refrigerate for up to 3 days. Keep the steak, veggies, rice, and sauce separate if you want to preserve the best textures.

Freezing

You can freeze the cooked steak and vegetables, but leave the rice and sauce separate for best results. Portion them into freezer bags, squeeze out the air, and freeze for up to 2 months.

Reheating

For best texture, gently reheat steak and veggies in a skillet over medium heat until warmed through. Rice can be microwaved with a splash of water, and sauce should be stirred or blended if it separates in the fridge.

FAQs

Final Thoughts

When you need a meal that truly wows, Hibachi Bowls with Steak and Vegetables always deliver. The sizzle in the pan, the mouthwatering steak sauce, and those colorful veggies layered over warm rice—it’s cozy, fresh, and fun all at once. I can’t wait for you to dig in and create your very own hibachi night at home!

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