Description
A flavorful and satisfying Hibachi Bowls recipe featuring tender seared steak, sautéed vegetables, and a rich Japanese steak sauce, all served over steamed rice. Perfect for a quick and delicious home-cooked meal inspired by Japanese hibachi-style dining.
Ingredients
Scale
Steak
- 2 strip steaks, cut into 2-inch pieces
- Salt and pepper, to taste
- 2 tbsp avocado oil, divided
Vegetables
- 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
Other
- Steamed rice (quantity as desired)
Instructions
- Cook the Rice: Prepare your rice according to package instructions and set aside to keep warm, ensuring a fluffy base for the hibachi bowl.
- Prepare the Japanese Steak Sauce: In a blender, combine toasted sesame seeds, chopped onion, garlic clove, soy sauce, water, rice vinegar, and mustard powder. Blend while slowly adding avocado oil to emulsify the sauce to a smooth, creamy consistency.
- Prep the Vegetables: Dice the onion and zucchini, and halve the mushrooms. Set these aside ready for cooking.
- Prep and Season Steak: Pat the strip steaks dry and cut into 2-inch cubes. Season generously with salt and pepper.
- Sauté the Vegetables: Heat a pan with 1 tablespoon of avocado oil and sauté the diced onion, zucchini, mushrooms, and smashed garlic cloves until they reach a tender-crisp texture, about 6 minutes.
- Sear the Steak: In the same pan, add the remaining tablespoon of avocado oil and sear the steak cubes until browned on all sides, roughly 3 minutes per side, to lock in the juices and flavor.
- Assemble the Bowls: Serve the steamed rice in bowls, topping with the sautéed vegetables and seared steak. Drizzle the prepared Japanese steak sauce over the top to finish.
Notes
- For best results, use fresh, high-quality strip steaks to ensure tender meat.
- Adjust the amount of soy sauce and rice vinegar in the steak sauce to suit your taste preferences.
- You can substitute avocado oil with another neutral oil like vegetable or canola oil if desired.
- Cook rice ahead of time and keep warm for quick assembly.
- Leftover sauce can be stored in an airtight container in the refrigerator for up to 3 days.
