Sizzling Sirloin Hibachi Bowls with Yum Yum Sauce offer a vibrant and flavorful twist on classic hibachi fare. This dish brings together tender sirloin steak, seared to perfection, with a medley of fresh vegetables and aromatic rice, all presented in a sizzling hot bowl. The star of the meal is the creamy, tangy Yum Yum Sauce, which adds a rich, indulgent touch to each bite. Combining the sizzling excitement of hibachi cooking with the convenience of a bowl meal, this recipe delivers a restaurant-quality experience right in your kitchen. It’s perfect for those who crave a delicious, flavorful meal with a touch of gourmet flair.
Ingredients:
2 lbs top sirloin steak,
1 tablespoon mirin
6 cloves garlic, finely minced
2 teaspoons ginger paste
2 tablespoons + 1 teaspoon sesame oil, divided
½ teaspoon ground white pepper (or black pepper)
Kosher salt, to taste
4 tablespoons unsalted butter, divided
3 medium carrots, thinly cuted
2 medium zucchinis, sliced
4–5 ounces baby bella mushrooms, cuted
½ teaspoon garlic powder
1–2 tablespoons teriyaki sauce or Japanese BBQ sauce
Fried rice, for serving
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 to ensure 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 frequently, until the vegetables are tender and golden, about 10-15 minutes. Season with garlic powder and additional salt and pepper to taste. Transfer the vegetables to a plate and set aside. Wipe the pan clean if necessary.
Cook the Steak:
In the same pan, 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. Drizzle the teriyaki sauce or BBQ sauce over the cooked steak and toss to coat well.
Assemble and Serve:
Divide the fried rice among bowls. Top with the sautéed vegetables and seared steak.
