Description
A Japanese steakhouse-inspired bowl featuring tender marinated steak, buttery hibachi vegetables, and fried rice, finished with Yum Yum sauce. A quick, 35-minute comfort dinner that feels like dining out at home.
Ingredients
900 g (2 lbs) top sirloin steak, cut into chunks
1 tbsp (15 ml) mirin
6 garlic cloves, finely minced or pressed
2 tsp (10 g) ginger paste
2 tbsp + 1 tsp (35 ml) sesame oil, divided
½ tsp (1 g) ground white pepper (or black pepper)
Kosher salt, to taste
4 tbsp (56 g) unsalted butter, divided
3 medium carrots (210 g), thinly sliced on a bias
2 medium zucchinis (400 g), halved lengthwise and cut into half moons
125 g sliced mushrooms (baby bella preferred)
½ tsp (1 g) garlic powder
1–2 tbsp (15–30 ml) teriyaki sauce or Japanese BBQ sauce
Fried rice, for serving
Store-bought Yum Yum sauce, for serving
Instructions
Marinate Steak: Mix steak, mirin, garlic, ginger, 1 tsp sesame oil, white pepper, and salt. Marinate 30 minutes.
Cook Vegetables: Heat 1 tbsp sesame oil + 2 tbsp butter in skillet/wok over medium-high. Add carrots, cook 3–4 minutes. Stir in zucchini and mushrooms, cook 4–5 minutes until golden. Season with garlic powder, salt, and pepper. Remove from skillet.
Cook Steak: Add remaining sesame oil + butter to skillet. Heat to high. Sear steak 2–3 minutes per side until browned. Glaze with teriyaki or Japanese BBQ sauce.
Assemble Bowls: Add fried rice to bowls, top with steak and vegetables, and drizzle with Yum Yum sauce. Serve hot.
Notes
Cut steak and veggies evenly for quick, uniform cooking.
Use high heat for a proper hibachi-style sear.
Butter enriches flavor, just like in Japanese steakhouses.
Customize sauces—sub soy + honey if no teriyaki.
Day-old rice makes the best fried rice.
- Prep Time: 15 minutes (plus 30 minutes marinating)
- Cook Time: 20 minutes
- Category: Main Course / Bowl
- Method: Stovetop (searing + stir-fry)
- Cuisine: Japanese-American (hibachi-style)