Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Hibachi Bowls with Steak and Vegetables Recipe

Hibachi Bowls with Steak and Vegetables Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 103 reviews
  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Japanese
  • Diet: Gluten Free

Description

Enjoy a delicious and easy-to-make Hibachi-style meal at home with these Steak and Vegetable Hibachi Bowls. Tender steak bites, sautéed veggies, and a flavorful Japanese steak sauce over a bed of 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

  1. Cook the Rice – Prepare rice according to package instructions and keep warm.
  2. Prepare the Japanese Steak Sauce – In a pan, add avocado oil. Sear steak bites until browned. Remove and let rest.
  3. Prep the Vegetables – Dice onion and zucchini, halve mushrooms. Set aside.
  4. Prep and Season Steak – Pat steak dry, cut into cubes, season with salt and pepper.
  5. Sauté the Vegetables – In a pan, sauté onion, zucchini, mushrooms with garlic until tender-crisp. Remove.
  6. Sear the Steak – Sear steak bites until browned. Remove and let rest.
  7. Assemble the Bowls – Serve rice topped with vegetables, steak bites, and Japanese steak sauce. Enjoy!


Nutrition

  • Serving Size: 1 bowl
  • Calories: 480
  • Sugar: 4g
  • Sodium: 780mg
  • Fat: 32g
  • Saturated Fat: 6g
  • Unsaturated Fat: 23g
  • Trans Fat: 0g
  • Carbohydrates: 16g
  • Fiber: 3g
  • Protein: 32g
  • Cholesterol: 80mg