Description
A protein-packed, Japanese-inspired hibachi steak bowl with tender sirloin, fresh vegetables, and a savory garlic-ginger marinade. Finished with a glossy Japanese BBQ glaze, this recipe delivers an authentic teppanyaki flavor in under an hour.
Ingredients
Top Sirloin Steak, 2 lbs (cut into chunks)
Mirin, 1 tbsp
Fresh Garlic, 6 cloves (minced or pressed)
Ginger Paste, 2 tsp
Sesame Oil, 2 tbsp + 1 tsp
Unsalted Butter, 4 tbsp
Zucchini, 2 medium (sliced into half moons)
Carrots, 3 medium (thinly cut on a bias)
Mushrooms, 4-5 oz (sliced)
Japanese BBQ Sauce, 4 tbsp
Rice Vinegar (optional for substitution)
Sugar (optional for substitution)
Instructions
Preheat oven to 400°F (200°C) and marinate steak: In a large bowl, mix mirin, minced garlic, and ginger. Add sirloin chunks and let marinate while you prepare vegetables.
Heat wok or skillet over high heat. Add 2 tbsp sesame oil and 2 tbsp butter. When hot, add sirloin and sear for 2-3 minutes per side until browned. Set aside.
Add remaining 1 tbsp sesame oil and 1 tbsp butter to the wok. Toss in carrots and sauté for 3 minutes. Add zucchini and mushrooms and cook for another 3-4 minutes until tender but not soggy.
Return sirloin to the wok. Drizzle with Japanese BBQ sauce and toss until everything is evenly coated and the sauce glistens. Serve immediately over rice.
Notes
Substitute ribeye for more fat and flavor.
Use rice vinegar with a pinch of sugar instead of mirin if preferred.
For best results, use a large skillet or wok to ensure even searing and browning.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 35
- Cook Time: 20
- Category: Dinner Recipes
- Method: Stir-Fry
- Cuisine: Japanese-Inspired