Description
Enjoy the flavors of a Hibachi grill at home with these delicious Hibachi Bowls featuring tender steak, sautéed vegetables, and a savory Japanese steak sauce served over fluffy steamed rice.
Ingredients
Units
Scale
Steak Rice Bowl:
- 2 strip steaks, cut into 2-inch pieces
- Salt and pepper, to taste
- 2 tbsp avocado oil, divided
- 2 cups zucchini, diced
- 2 cups mushroom, halved
- 1 white onion, diced
Japanese Steak Sauce:
- 1/4 cup toasted sesame seeds
- 2 tbsp onion, chopped
- 1 garlic clove
- 1/4 cup soy sauce
- 1/4 cup water
- 1 tsp rice vinegar
- 1 tsp mustard powder
- 1 cup avocado oil, for emulsifying
Instructions
- Cook the Rice – Prepare your rice according to package instructions and set aside to keep warm.
- Prepare the Japanese Steak Sauce – In a blender, combine toasted sesame seeds, chopped onion, garlic, soy sauce, water, rice vinegar, and mustard powder. Slowly drizzle in avocado oil to emulsify the sauce. Set aside.
- Prep the Vegetables – Dice the onion and zucchini, and halve the mushrooms. Set aside.
- Prep and Season Steak – Pat dry the steak, cut into cubes, and season with salt and pepper.
- Sauté the Vegetables – In a pan, sauté onion, zucchini, mushrooms, and garlic until tender-crisp. Remove from pan.
- Sear the Steak – Sear seasoned steak in the same pan until browned. Remove from pan.
- Assemble the Bowls – Serve rice topped with sautéed vegetables, steak, and Japanese steak sauce. Enjoy!
Notes
- You can customize the vegetables in this bowl with your favorites like bell peppers, broccoli, or carrots.
- Feel free to adjust the seasoning in the Japanese steak sauce to suit your taste preferences.
- For a spicier kick, add a dash of hot sauce or red pepper flakes to the sauce.
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 6g
- Sodium: 820mg
- Fat: 26g
- Saturated Fat: 5g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 95mg
