Hibachi-Style Steak Bowls
Enjoy restaurant flavors at home with these quick and easy hibachi-style steak bowls featuring tender sirloin, crisp vegetables, and garlicky fried rice all cooked in one skillet.
Ingredients
Main Ingredients
- 1 lb Sirloin steak, cut into bite-sized pieces (about 1–1.5 lb) Can swap for flank or skirt steak.
- 1-2 pieces Bell peppers, sliced (mixed colors look great)
- 1 medium Zucchini, sliced into half-moons
- 1 medium Onion, thinly sliced
- 2-3 cups Fried rice, cold, pre-cooked with eggs/veggies Preferably day-old rice.
- 2-3 tablespoons Soy sauce Adjust to taste.
- 2-3 cloves Garlic, minced
- 1 tablespoon Fresh ginger, minced or grated
- 1-2 tablespoons Sesame oil
- Salt and freshly ground black pepper
Instructions
Preparation
- Pat sirloin dry and cut into bite-sized cubes. Sprinkle with salt and pepper to season evenly.
- Warm a large skillet or wok over medium-high heat. Add sesame oil, then stir in minced garlic and ginger for 20–30 seconds until fragrant.
- Add the sirloin pieces in a single layer. Sear without moving for 1–2 minutes, then stir and cook until nicely browned but not overcooked (2–3 more minutes).
- Transfer the browned steak to a plate and tent with foil to keep warm.
- Add a touch more oil if needed. Toss in the sliced onion, bell peppers, and zucchini. Sauté 3–5 minutes until vegetables are tender-crisp and lightly charred at the edges.
- Push vegetables to the side, add the cold fried rice, and pour soy sauce over the top. Stir and fry everything together so the rice heats through and soaks up the pan flavors (about 2–3 minutes).
- Return the steak to the pan, mix thoroughly, and cook 1–2 minutes more until everything is combined and heated through. Taste and adjust with more soy, salt, or pepper as needed.
- Plate bowls immediately so the sesame aroma and textures are at their best.
Notes
For best results, use day-old rice for better texture. Serve with green onions and sesame seeds, and consider adding sriracha mayo or yum yum sauce for richness.