Go Back
Hibachi steak bowls with seared sirloin bites, hibachi fried rice, zucchini, carrots, mushrooms, white onion, sesame seeds, and creamy homemade yum yum sauce in white bowl ready in 30 minutes

Hibachi Steak Bowls

Juicy seared steak with buttery fried rice and charred vegetables, all cooked in one skillet and assembled into a bold, satisfying bowl in under 30 minutes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2 bowls
Course: Dinner
Cuisine: American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb sirloin or ribeye steak, cut into 1-inch cubes
  • 2 tbsp soy sauce for steak
  • 1 tbsp butter for steak
  • 1 tsp sesame oil for steak
  • 1 tsp garlic powder
  • 1/2 tsp black pepper
  • 2 cups cooked white rice, day-old preferred
  • 2 eggs, lightly beaten
  • 2 tbsp soy sauce for rice
  • 1 tbsp butter for rice
  • 2 garlic cloves, minced
  • 3 green onions, sliced
  • 1 tsp sesame oil for rice
  • 1 medium zucchini, sliced into half-moons
  • 1 cup broccoli florets
  • 1 large carrot, sliced thin
  • 1 tbsp soy sauce for vegetables
  • 1 tbsp butter for vegetables

Equipment

  • Large cast iron or stainless skillet
  • Mixing bowls
  • Spatula

Method
 

  1. Cook the vegetables in a hot buttered skillet over high heat for 4 to 5 minutes until slightly charred. Add soy sauce, toss, and set aside.
  2. Make the fried rice in the same pan with butter and garlic, press rice flat to crisp, scramble eggs in, then season with soy sauce and sesame oil.
  3. Sear steak cubes in butter over high heat for 1.5 to 2 minutes per side without moving them.
  4. Add soy sauce, sesame oil, and garlic powder to the steak. Toss and cook 30 more seconds until the sauce caramelizes.
  5. Assemble bowls with rice on the bottom, vegetables on one side, steak on the other, and green onions on top.

Notes

  • Use day-old rice for best fried rice texture.
  • Pull steak from the fridge 20 minutes before cooking for even searing.
  • Store components separately in the fridge for up to 3 days.
  • Reheat steak in a hot skillet, not the microwave, for better texture.