Savory Hibachi Steak Bowls - Easy Homemade Recipe

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:

• • 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

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.