Description
This Hibachi Bowls with Steak and Vegetables recipe features tender seared strip steak, sautéed fresh vegetables, and a flavorful Japanese steak sauce served over steamed rice. Ready in just 40 minutes, it’s a delicious and satisfying meal that combines savory, tangy, and nutty flavors inspired by classic hibachi grilling techniques for an easy stovetop dinner at home.
Ingredients
Scale
Steak and Vegetables
- 2 strip steaks, cut into 2-inch pieces
- Salt and pepper, to taste
- 2 tbsp avocado oil, divided
- 2 cups zucchini, diced
- 2 cups mushrooms, halved
- 1 white onion, diced
- 2 smashed garlic cloves
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, for serving
Instructions
- Cook the Rice: Prepare your rice according to the package instructions and set it aside, keeping it warm for serving.
- Prepare the Japanese Steak Sauce: In a blender, combine the 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 until smooth.
- Prep the Vegetables: Dice the onion and zucchini, and halve the mushrooms. Set these aside for sautéing.
- Prep and Season Steak: Pat the strip steak pieces dry with a paper towel, cut into 2-inch cubes, then season them evenly with salt and pepper.
- Sauté the Vegetables: Heat a pan over medium-high heat and add a portion of the avocado oil. Add the diced onion, zucchini, mushrooms, and smashed garlic cloves, sautéing until the vegetables are tender-crisp, about 6 minutes.
- Sear the Steak: In the same pan, add the remaining avocado oil if needed and sear the seasoned steak cubes until browned on all sides, approximately 3 minutes per side.
- Assemble the Bowls: Serve the steamed rice in bowls, top with the sautéed vegetables, seared steak, and drizzle with the Japanese steak sauce. Enjoy your homemade hibachi bowls!
Notes
- Use avocado oil for a higher smoke point and healthy fats in cooking and sauce emulsification.
- Make sure to pat the steak dry before searing to achieve better browning.
- The Japanese steak sauce can be made ahead and stored refrigerated for up to 3 days.
- Adjust seasoning of salt and pepper to taste during cooking.
- For vegetarian variation, replace steak with tofu or tempeh and use vegetable broth for flavor adjustments.
