This Hibachi Bowl is so good, you’re gonna be obsessed. Juicy steak bites, sautéed veggies, fluffy rice — all smothered in the most addictive Japanese steak sauce ever. This steak rice bowl is giving teppanyaki vibes, but from the comfort of your kitchen (no real pants required).
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The best part? This hibachi bowl is quick to prep and perfect for busy weeknights. High in protein, full of flavor, and great for lunch or dinner. This is going to be your new favorite Japanese style of cooking!
If you love bowl recipes, then you need to check out my Beef Bulgogi Rice Bowl, Teriyaki Chicken, Foolproof Air Fryer Ribeye.
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Ingredients for hibachi at home
Hibachi Steak Bowl:
- strip steaks
- Salt and pepper
- avocado oil
- zucchini
- mushrooms
- white onion
Japanese Steak Sauce:
- toasted sesame seeds
- onion
- garlic clove
- soy sauce
- water
- rice vinegar
- mustard powder
- avocado oil, for emulsifying
To Serve:
- steamed rice
See recipe card for quantities.
How to make the best hibachi bowl
- Step 1: Cut the steak into cubes.
- Step 2: Prep the onion, zucchini and mushroom.
- Step 3: Sauté the Vegetables
- Step 4: Sear the steak until your preferred doneness and add butter for extra flavor.
- Step 5: Make the best steak sauce!
- Step 6: Assemble, add sauce and serve!
Prep the Vegetables
- Dice the onion and zucchini, and halve the mushrooms. Set them aside.
Prep and Season Steak
- Pat the steak pieces dry with a paper towel, then cut the steaks into cubes.
- Season generously with salt and pepper.
Sauté the Vegetables
- In a large frying pan over medium-high heat, add 1 tablespoon of avocado oil. Add the diced onion, zucchini, and mushrooms along with the smashed garlic cloves.
- Sauté, stirring occasionally, until the vegetables are tender-crisp, about 6 minutes. Remove the vegetables from the pan and set aside.
Sear the Steak
- In the same pan, add the remaining 1 tablespoon of avocado oil. Working in batches if needed, add the steak bites in a single layer, being careful not to crowd the pan.
- Sear for about 3 minutes on each side, until the steak is nicely browned on the outside and cooked to your liking.
- Add the butter for extra flavor.
- Remove the steak bites from the pan and let them rest briefly.
Assemble the Bowls
- To serve, place a generous scoop of steamed rice in each bowl. Top with the sautéed vegetables, seared steak bites, and a drizzle of Japanese steak sauce.
Serve and Enjoy!
Best Steak Sauce
This is the exact copycat of the best Japanese style steak sauce. It only takes 5 minutes!
Substitutions
- Strip steaks – Sirloin steak or any cut of beef sliced into thin strips. Sirloin is lean and cooks fast.
- Avocado oil – Olive oil or any neutral oil like vegetable or canola oil works.
- White onion – Yellow onion works. Do not use red onion.
- Garlic clove – Garlic powder is not a good substitute for this. Fresh is best.
- Soy sauce – Tamari works but coconut aminos will not work.
- Steamed rice – Any rice is good. Try topping with green onion or mixing in a little garlic butter for extra flavor.
Equipment
This Hibachi Bowl is easy to make, here are a few things that will make it easier for you.
- Wok or large skillet
- Blender or food processor for the hibachi steak sauce
- Knife
- Cutting board
If you have a Blackstone, use it for this recipe. I don't have one so I used a large skillet.
check out my list...
9 Kitchen Essentials
life-changing tools that will make your time easier in the kitchen!
How to store and reheat
STEAK SAUCE - Store the steak sauce in a mason jar or any airtight container. You can use it for other dishes throughout the week like hibachi chicken or hibachi shrimp. You can keep it for up to 2 weeks in the fridge.
Storing: Store your steak rice bowl in an airtight container in the fridge for up to 4 days.
Reheating: To reheat, use a large skillet over medium heat for 3–4 minutes, stirring occasionally. You can also microwave in a large bowl. Add a splash of soy sauce or butter to bring back the additional flavors.
Top tips for success
- Don’t overcrowd the pan and add butter at the end for extra flavor.
- Make the steak sauce - my homemade steak sauce is the best sauce for this however you can buy Japanese BBQ sauces like Yum Yum sauce from your grocery store.
- Mise en place - everything comes together really quickly, make sure you have everything prepped and ready to go. For eaxample, cut the steaks into cubes, dice the vegetables, make the rice and make the steak sauce.
Steak Rice Bowl - FAQs
Yes, it can be! Hibachi steak with sautéed veggies and jasmine rice or cauliflower rice makes a balanced, easy meal. Using lean cuts and homemade sauces keeps it lighter than what you'd find at a Japanese steakhouse or hibachi grill.
Not usually, because white rice and rice wine vinegar add carbs. But you can make it keto by skipping the rice or using cauliflower rice, and going light on sweet sauces or any drizzle of store-bought yum yum sauce.
It depends on the sauce of your choice. Traditional sauces in Japanese cuisine can have sugar, but homemade options let you control it. This steak rice bowl recipe has zero sugar in it.
Related
Looking for other recipes like this? Try these:
How to serve Hibachi Steak Rice Bowl
Traditionally, you can serve this with steamed rice, fried rice, sautéed vegetables, side of miso soup or noodles. Here are other ideas for you to try!
- Garlic Braised Kale
- Garlic Fried Rice
- Asian Coleslaw as a refreshing side salad.
Don't miss out!
Hibachi Bowls with Steak and Vegetables
This Hibachi Bowl is going to wow you! Make this steak rice bowl at home with tender steak bites, perfectly sautéed veggies, and fluffy rice. Smothered with the best Japanese steak sauce you will ever have. This is basically restaurant teppanyaki vibes – without putting on real pants!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: serves 4 people 1x
- Category: Mains
- Method: Pan Frying
- Cuisine: Japanese
Ingredients
Steak Rice Bowl:
- 2 strip steaks, cut into 2-inch pieces
- Salt and pepper, to taste
- 2 tbsp avocado oil, divided
- 2 cups zucchini, diced
- 2 cups mushroom, halved
- 1 white onion, diced
Japanese Steak Sauce:
- ¼ cup toasted sesame seeds
- 2 tbsp onion, chopped
- 1 garlic clove
- ¼ cup soy sauce
- ¼ cup water
- 1 tsp rice vinegar
- 1 tsp mustard powder
- 1 cup avocado oil, for emulsifying
Steak Rice Bowl:
- Steamed rice
Instructions
Cook the Rice
- Prepare your rice according to package instructions and set aside to keep warm.
Prepare the Japanese Steak Sauce
- In the same pan, add the remaining 1 tablespoon of avocado oil. Working in batches if needed, add the steak bites in a single layer, being careful not to crowd the pan.
- Sear for about 3 minutes on each side, until the steak is nicely browned on the outside and cooked to your liking.
- Add the butter for extra flavor.
- Remove the steak bites from the pan and let them rest briefly.
Prep the Vegetables
- Dice the onion and zucchini, and halve the mushrooms. Set them aside.
Prep and Season Steak
- Pat the steak pieces dry with a paper towel, then cut the steaks into cubes.
- Season generously with salt and pepper.
Sauté the Vegetables
- In a large frying pan over medium-high heat, add 1 tablespoon of avocado oil. Add the diced onion, zucchini, and mushrooms along with the smashed garlic cloves.
- Sauté, stirring occasionally, until the vegetables are tender-crisp, about 6 minutes. Remove the vegetables from the pan and set aside.
Sear the Steak
- In the same pan, add the remaining 1 tablespoon of avocado oil. Working in batches if needed, add the steak bites in a single layer, being careful not to crowd the pan. Sear for about 3 minutes on each side, until the steak is nicely browned on the outside and cooked to your liking. Remove the steak bites from the pan and let them rest briefly.
Assemble the Bowls
- To serve, place a generous scoop of steamed rice in each bowl. Top with the sautéed vegetables, seared steak bites, and a drizzle of Japanese steak sauce.
Serve and Enjoy!
Equipment
Buy Now → Food safety
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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