Best way to grow 3 Hibachi Steak Bowls
This recipe provides a delicious and quick way to prepare hibachi steak bowls at home, perfect for a satisfying meal.
Equipment
- Large skillet or wok
- Mixing bowls
- Whisk
- Sharp knife
Ingredients
For the Steak
- 1 lb Steak (sirloin, ribeye, or New York strip) sliced thinly against the grain
- 2 tbsp Soy sauce
- 1 tsp Sesame oil
- 2 cloves Garlic, minced
- 1 tsp Ginger, grated
For the Vegetables
- 2 cups Broccoli florets
- 1 cup Carrots, thinly sliced
- 1/2 Yellow onion, sliced
For the Yum Yum Sauce
- 1/2 cup Mayonnaise
- 2 tbsp Ketchup
- 1 tbsp Rice vinegar
- 1 tsp Sugar
- 1/2 tsp Paprika
- 1/4 tsp Garlic powder
- 1 tbsp Water or more, to thin
For Serving
- Cooked rice for serving
Instructions
Prepare the Steak
- In a bowl, combine the thinly sliced steak with soy sauce, sesame oil, minced garlic, and grated ginger. Marinate for at least 15 minutes.
- Heat a large skillet or wok over medium-high heat. Add a tablespoon of oil and sear the marinated steak until browned and cooked to your desired doneness, then remove from the pan.
Cook the Vegetables
- In the same skillet, add a bit more oil if needed, then add the broccoli florets, sliced carrots, and sliced yellow onion. Stir-fry until the vegetables are tender-crisp.
- Return the cooked steak to the skillet with the vegetables and toss to combine. Remove from heat.
Make the Yum Yum Sauce
- While the steak and vegetables are cooking, whisk together mayonnaise, ketchup, rice vinegar, sugar, paprika, garlic powder, and water in a small bowl until smooth.
Assemble the Bowls
- Divide the cooked rice among three bowls. Top with the hibachi steak and vegetable mixture. Drizzle generously with Yum Yum Sauce before serving.
Notes
For extra flavor, consider adding a dash of sriracha to the Yum Yum sauce for a bit of heat. You can also customize the vegetables to your liking with bell peppers or mushrooms.