Description
Savor the flavors of a classic Japanese steakhouse with these delicious Hibachi Steak Bowls. Tender ribeye steak is perfectly seared and paired with a medley of sautéed vegetables coated in a savory, slightly sweet teriyaki-hoisin glaze. Served over fluffy white rice, this dish brings restaurant-quality hibachi right to your home in under 45 minutes.
Ingredients
Scale
Steak and Seasoning
- 1 lb ribeye steak
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground black pepper
Vegetables
- 1/2 cup broccoli florets
- 1/2 cup carrots, julienned
- 1/4 cup green onions, chopped
- 1/4 cup mushrooms, sliced
- 2 teaspoons butter
Rice
- 1 cup cooked white rice
Sauce and Oils
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon teriyaki sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 1/2 teaspoon crushed red pepper flakes
Instructions
- Preheat skillet: Heat a large skillet or griddle over medium-high heat to prepare for cooking the steak.
- Season steak: While the skillet heats, evenly season the ribeye steak with garlic powder, onion powder, and ground black pepper.
- Add oil: Once the skillet is hot, add the olive oil and allow it to heat for about a minute.
- Cook steak: Place the seasoned ribeye in the skillet and cook for 4-5 minutes per side, adjusting time for your preferred doneness.
- Rest steak: Remove the steak from heat and let it rest on a cutting board for at least 5 minutes to retain juices.
- Prepare vegetables: Add sesame oil to the skillet and reduce heat to medium.
- Add veggies: Add broccoli, carrots, mushrooms, and green onions to the skillet.
- Sauté vegetables: Cook the vegetables for 4-5 minutes, stirring occasionally, until tender-crisp.
- Add butter: Stir in the butter until melted and vegetables are evenly coated.
- Make sauce: In a small bowl, whisk together teriyaki sauce, hoisin sauce, rice vinegar, and crushed red pepper flakes.
- Coat vegetables: Drizzle the sauce over the vegetables and stir well to coat evenly.
- Slice steak: Cut the rested ribeye steak into thin strips against the grain to ensure tenderness.
- Assemble bowls: Place cooked white rice at the bottom of serving bowls.
- Add toppings: Top the rice with the sautéed vegetables and sliced steak.
- Finish with sauce: Drizzle any remaining sauce from the skillet over the steak and vegetables.
- Garnish and serve: Sprinkle additional chopped green onions on top if desired and serve immediately.
Notes
- Make sure to let the steak rest before slicing to keep it juicy and tender.
- Vegetables can be substituted with your favorites such as bell peppers or snap peas.
- Adjust crushed red pepper flakes to your heat preference or omit for milder flavor.
- Use day-old rice for better texture or freshly cooked rice if preferred.
- For gluten-free version, use gluten-free soy sauce and verify other sauces accordingly.
