Sizzling Sirloin Hibachi Bowls with Yum Yum Sauce
A fast and tasty way to enjoy hibachi-style food at home, featuring seared steak, crisp-tender veggies, and creamy Yum Yum Sauce.
Ingredients
For the Steak
- 2 lbs top sirloin steak Can swap with ribeye or skirt steak for richer flavor
- 1 tablespoon mirin
- 6 cloves garlic, finely minced
- 2 teaspoons ginger paste
- 2 tablespoons sesame oil, divided 1 teaspoon for marinade, rest for cooking
- ½ teaspoon ground white pepper (or black pepper)
- to taste Kosher salt
For the Vegetables
- 4 tablespoons unsalted butter, divided
- 3 medium carrots, thinly cut
- 2 medium zucchinis, sliced
- 4–5 ounces baby bella mushrooms, cut
- ½ teaspoon garlic powder
- to taste salt and pepper
For Assembly
- 1–2 tablespoons teriyaki sauce or Japanese BBQ sauce For drizzling over the cooked steak
- Fried rice for serving
- Yum Yum Sauce for serving Serve on the side or drizzled on top
Instructions
Marinate the Steak
- In a large bowl, combine the steak, mirin, minced garlic, ginger paste, 1 teaspoon sesame oil, white or black pepper, and salt. Mix well so the steak is evenly coated. Let it marinate for at least 30 minutes.
Sauté the Vegetables
- Heat 2 tablespoons butter and 1 tablespoon sesame oil in a wok or large skillet over medium heat. Add the carrots, zucchinis, and mushrooms. Cook, stirring often, until tender and golden, about 10–15 minutes. Season with garlic powder and salt and pepper to taste. Transfer the vegetables to a plate and set aside.
Cook the Steak
- Wipe the pan if needed and heat the remaining 2 tablespoons butter and 1 tablespoon sesame oil over medium-high heat. Add the marinated steak and cook, stirring often, until seared and just cooked through, about 3–4 minutes. Avoid overcooking to keep the steak tender. Drizzle 1–2 tablespoons teriyaki sauce or Japanese BBQ sauce over the cooked steak and toss to coat.
Assemble and Serve
- Divide warm fried rice among bowls. Top with the sautéed vegetables and seared steak. Drizzle with Yum Yum Sauce or serve the sauce on the side.
Notes
Serve hot for the best texture and flavor. Offer extra Yum Yum Sauce for added flavor. Cool components before storing, and store separately for best results.