Savor Hibachi Steak Bowls for Effortless Weeknight Bliss
Hibachi Steak Bowls deliver the vibrant flavors of Japanese steakhouses, with tender sirloin, sautéed vegetables, and fried rice for an easy weeknight meal.
Ingredients
- 1 pound Sirloin Steak Cubed
- 1/4 cup Mirin Can be omitted
- 3 cloves Garlic Minced
- 1 tablespoon Ginger Grated fresh or powdered
- 2 tablespoons Sesame Oil Vegetable oil can replace
- 2 medium Carrots Sliced thinly
- 1 medium Zucchini Sliced thinly
- 8 ounces Mushrooms Quartered
- 3 cups Fried Rice Pre-cooked
- 2 tablespoons Soy Sauce Low-sodium recommended
Instructions
- In a mixing bowl, combine mirin, minced garlic, grated ginger, and sesame oil. Add cubed sirloin steak, ensuring it is evenly coated with the marinade. Cover and refrigerate for at least 30 minutes.
- While the steak marinates, wash and chop your vegetables. Slice the carrots and zucchini into thin rounds, and quarter the mushrooms. Set aside.
- Heat a large skillet over medium heat and add a drizzle of oil. Once shimmering, add the prepared vegetables. Sauté for 5 to 7 minutes until tender.
- Increase the heat to medium-high and add the marinated steak to the skillet. Sear for 4 to 5 minutes until cooked to your desired doneness.
- Mix the cooked steak with the sautéed vegetables in the skillet. Serve over fried rice and drizzle with soy sauce.
Notes
Marinate steak for longer to enhance flavors. Preheat skillet for best sear. Avoid overcrowding the skillet when cooking steak. Store leftovers in an airtight container for up to 3 days.