Description
Craving that hibachi steakhouse experience without leaving home? These sizzling steak bowls bring all the theater and flavor of the teppanyaki grill right to your kitchen table.
Ingredients
Scale
- 1½ pounds ribeye or sirloin steak, cut into ½-inch cubes
- 2 tablespoons vegetable oil
- 2 tablespoons soy sauce
- 1 tablespoon unsalted butter
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 medium onion, diced
- 2 carrots, julienned
- 8 ounces mushrooms, sliced
- 1 zucchini, diced
- 1 tablespoon vegetable oil
- ¼ cup soy sauce
- 2 tablespoons unsalted butter, melted
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 1 clove garlic, minced
- ½ teaspoon fresh ginger, grated
- 3 cups cooked short-grain white rice
- 2 green onions, thinly sliced
- 1 tablespoon toasted sesame seeds
- Yum yum sauce or sriracha mayo (optional)
Instructions
- In a small bowl, whisk together ¼ cup soy sauce, melted butter, rice vinegar, honey, sesame oil, minced garlic, and grated ginger. Set sauce aside.
- Cook rice according to package instructions if not already prepared.
- Pat steak cubes dry, season with salt and pepper. Heat a large cast iron skillet over high heat, add 1 tablespoon oil, then sear steak 1-2 minutes undisturbed before stir-frying another 1-2 minutes.
- Reduce heat to medium-high, add butter, garlic, and ginger. As butter melts, add 2 tablespoons soy sauce and toss to coat. Transfer steak to a plate and tent with foil.
- In the same pan, add another tablespoon of oil. Cook onions and carrots for 2 minutes, add mushrooms for 2 more minutes, then zucchini for 1 minute. Season with salt and pepper.
- Assemble bowls with rice on the bottom, topped with steak and vegetables. Drizzle with hibachi sauce and garnish with green onions and sesame seeds.