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Loaded Hibachi Steak Bowls For Easy Dinners With Seared Steak, Rice, Vegetables,

Loaded Hibachi Steak Bowls for Easy Dinners

Loaded Hibachi Steak Bowls combine seared steak cubes, brown rice, hibachi vegetables, and creamy sauce in one satisfying bowl.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Dinner, Lunch
Cuisine: Japanese-Inspired
Calories: 440
Ingredients Equipment Method Notes

Ingredients
  

Steak
  • 1 pound sirloin steak 1-inch cubes, patted dry
  • 1 tablespoon low-sodium soy sauce divided
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon kosher salt
Bowls
  • 1 1/2 cups cooked brown rice warmed
  • 1 tablespoon avocado oil
  • 1 tablespoon unsalted butter divided
  • 3 cloves garlic minced and divided
  • 2 cups broccoli florets small florets
  • 1 medium carrot 2-inch sticks
  • 1 red bell pepper thin strips
  • 1/2 cup frozen peas thawed
  • 1 tablespoon toasted sesame seeds optional garnish
Sauce
  • 1/4 cup light mayonnaise
  • 1/4 cup plain Greek yogurt
  • 1 tablespoon ketchup
  • 1 teaspoon sriracha
  • 1 teaspoon rice vinegar
  • 1 tablespoon water

Equipment

  • 12-Inch Skillet
  • Small mixing bowl
  • whisk
  • Instant read thermometer
  • Serving Bowls
  • Ramekin

Method
 

  1. Whisk the light mayonnaise, Greek yogurt, ketchup, sriracha, rice vinegar, and water in a small bowl. Set aside.
  2. Toss the steak cubes with soy sauce, Worcestershire sauce, black pepper, and kosher salt. Let them stand for 5 minutes while you prepare the vegetables.
  3. Heat a 12-inch skillet over medium-high heat. Add the avocado oil, broccoli, carrot, and bell pepper. Stir-fry for 4 to 5 minutes, until the vegetables are bright and just tender.
  4. Add the peas and half the garlic. Cook for 1 minute, then transfer the vegetables to a plate.
  5. Add half the butter to the hot skillet. Cook half the steak cubes in a single layer for 2 minutes without moving them, then turn and cook 2 to 3 minutes more.
  6. Transfer the first batch to the vegetable plate. Add the remaining butter and steak, then repeat. Add the remaining garlic during the final 30 seconds.
  7. Check the thickest steak cube with an instant-read thermometer. For medium, remove it at 140°F and rest for 3 minutes.
  8. Divide the warmed brown rice among four bowls. Add the vegetables and steak, then drizzle with sauce and finish with toasted sesame seeds.

Notes

Store the steak, vegetables, rice, and sauce separately in airtight containers for up to 4 days. Reheat the rice and vegetables gently, then add the steak only long enough to warm it so it stays tender. The sauce can be made 2 days ahead. For the best texture, freeze the steak, rice, and vegetables without the sauce for up to 2 months.