Description
This Hibachi Steak Bowl recipe offers a delicious and easy-to-make meal featuring marinated sirloin or ribeye steak, flavorful fried jasmine rice, and a creamy homemade Yum Yum sauce. Perfect for a quick dinner, it combines tender seared steak with savory stir-fried vegetables and rice, garnished with fresh green onions and optional veggies for extra nutrition and taste.
Ingredients
Scale
Steak Marinade
- 1 lb sirloin or ribeye steak, cut into bite-sized cubes
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon garlic, minced
- Salt and black pepper to taste
Fried Rice
- 1 tablespoon butter
- 2 cups cooked jasmine rice (preferably day-old)
- 2 eggs, beaten
- 1/2 cup frozen peas and carrots
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 green onions, chopped
Yum Yum Sauce
- 1/2 cup mayonnaise
- 1 tablespoon ketchup
- 1 teaspoon garlic powder
- 1 teaspoon sugar
- 1 tablespoon rice vinegar
- 1–2 teaspoons water (to thin if needed)
Additional
- 1 tablespoon butter (for steak)
- Steamed or sautéed zucchini and mushrooms (optional)
- Extra green onions or sesame seeds for garnish (optional)
Instructions
- Marinate the Steak: Toss the bite-sized steak cubes with 2 tablespoons soy sauce, 1 tablespoon sesame oil, minced garlic, salt, and black pepper. Let the steak marinate for at least 15 minutes to absorb the flavors.
- Prepare Yum Yum Sauce: In a small bowl, whisk together mayonnaise, ketchup, garlic powder, sugar, rice vinegar, and 1–2 teaspoons of water until smooth. Set the sauce aside or refrigerate until ready to serve.
- Cook Fried Rice: Heat a large skillet or wok over medium-high heat and add 1 tablespoon butter. Scramble the beaten eggs until cooked through, then push them to one side of the pan. Add frozen peas and carrots and cook for 2–3 minutes. Stir in the cooked jasmine rice, 2 tablespoons soy sauce, and 1 tablespoon sesame oil. Stir-fry all ingredients together for 5–6 minutes until heated through. Mix in chopped green onions, then transfer the fried rice to a separate dish and set aside.
- Sear the Steak: Heat a hot skillet or griddle over medium-high heat. Melt 1 tablespoon butter, then add the marinated steak cubes. Sear the steak for 3–4 minutes, turning to brown all sides evenly. Cook to your preferred doneness—aim for medium-rare to medium for best tenderness.
- Assemble the Bowls: In individual serving bowls, layer the fried rice first, followed by the cooked steak and optional steamed or sautéed zucchini and mushrooms. Drizzle generously with the prepared Yum Yum sauce and garnish with extra green onions or sesame seeds if desired.
Notes
- Using day-old jasmine rice prevents the rice from becoming too sticky during stir-frying.
- For a spicier twist, add a dash of hot sauce or chili flakes to the Yum Yum sauce.
- Optional vegetables like zucchini and mushrooms add extra nutrition and texture, but can be omitted if preferred.
- Marinating the steak for longer than 15 minutes will deepen the flavor but avoid over-marinating to prevent the garlic from becoming too strong.
- Leftover bowls can be refrigerate for up to 2 days but are best fresh.
