This is the only hibachi beef bowl recipe you'll need to satisfy those Japanese steakhouse cravings at home! This steak and rice bowl is restaurant-quality hibachi at home and at a fraction of the cost. Making it at home also means you can pack in as much protein and vegetables as you want, making it perfect for anyone looking for a flavorful high protein meal!
What is a Hibachi Bowl?
A hibachi beef bowl is a Japanese-inspired dish that brings all the flavors of your favorite hibachi restaurant straight to your dinner table. This easy steak bowl features bite-sized marinated beef, sautéed vegetables, rice, and that iconic yum yum sauce that ties it all together. Unlike traditional hibachi cooking on a flat-top grill, this homemade steak and rice bowl uses just one wok, making it quick and easy for busy weeknights!
Why You'll Love This Hibachi Beef Bowl Recipe
- High in protein - Each steak and rice bowl is packed with over 35 grams of protein to keep you satisfied and meet your protein needs.
- Made in one pan - Everything cooks in the same skillet for easy cleanup.
- Meal prep friendly - Make a big batch of these hibachi beef bowls and eat nutritious lunches throughout the week!
- Customizable - Add your favorite veggies or swap beef for chicken or shrimp. Lower the carbs, substitute it with cauliflower rice or omit the rice completely for a low carb meal.
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Ingredients
Fried Rice
- Rice: Day old white jasmine rice works best for optimal texture!
- Carrot: To add subtle texture, color and flavor.
- Onion: Adds sweetness.
- Eggs: For extra protein and to bring all the ingredients together.
- Green Peas: Adds a pop of color, slight sweetness, and fiber.
- Green Onions: Freshness that adds color and mild onion flavor.
- Soy Sauce or Coconut Aminos: Low sodium soy sauce preferred for a slightly salty umami kick. Substitute with coconut aminos for a slightly sweet and salty flavor.
- Salt and pepper: Enhances all the flavors of the ingredients.
Hibachi Beef
- Steak: Any good quality tender cut like sirloin, New York strip, or ribeye work great!
- Soy Sauce: To add color and umami.
- Salt and pepper: To bring out the steak's natural flavor.
Hibachi Vegetables
- Zucchini: Adds a slight crunch and is filling while remaining low carb.
- Mushrooms: For a rich and deep bite of umami flavor!
- Salt and pepper: To season the vegetables and help the vegetables release water.
Yum Yum Sauce
- Greek Yogurt: Non-fat Greek yogurt for some added protein and creaminess.
- Mayonnaise: Tangy creamy base that makes this sauce so delicious.
- Sugar: To balance out the acidity and tanginess.
- Ketchup: Adds sweetness, acidity and the iconic yum yum sauce color.
- Paprika: For both color and flavor.
- Garlic Powder: For quick and easy flavor.
- Vinegar: To balance out the richness.
- Salt: Diamond Crystal Kosher salt dissolves easily, making it quick and easy to taste test!
- Water: To thin out the consistency of the sauce.
See recipe card for quantities.
Instructions
Substitutions and Variations
- Protein swaps:
- Hibachi chicken bowls - Use 2 lbs chicken breast or thighs, marinate for 30 minutes and cook until 165°F internal temp.
- Hibachi shrimp bowls - Use 1.5 lbs large shrimp, marinate for 15 minutes, cook 2-3 minutes per side.
- Make it healthier:
- Cauliflower rice - Swap regular rice for cauliflower rice to reduce carbs.
- Brown rice - Use brown rice for extra fiber and nutrients.
- Dietary restrictions:
- Soy free - Use coconut aminos or soy-free soy sauce in place of regular soy sauce!
- Low carb - Omit the rice completely and add more vegetables to make it a low carb, high protein meal.
- Vegetarian - Use extra-firm tofu or your favorite plant-based protein for a vegetarian hibachi.
Storage
Store your hibachi beef bowl components separately in airtight containers in the refrigerator for up to 4 days. Keep the yum yum sauce in a separate container to maintain the best texture. When ready to eat, reheat the beef and vegetables in a skillet over medium heat until warmed through. The rice can be microwaved or reheated in the skillet. Add fresh yum yum sauce when serving your steak and rice bowl for the best flavor!
Top tips
- Use day-old rice! Fresh rice gets mushy when making fried rice, so cook your rice the day before for the best texture.
- Don't overcook the beef. Sirloin can get tough if overcooked, so aim for medium to medium-rare for the most tender results.
- Prep everything first. Once you start cooking your steak and rice bowl, everything moves fast, so have all ingredients ready to go.
FAQ
Using fresh rice will create a more mushy consistency since there is more moisture. It is best to use day old rice in this recipe!
This hibachi beef bowl is perfect for meal prepping! Store the fried rice, beef, and vegetables separately in an air tight container. Heat each item up separately on the stove or in the microwave and assemble. Top with yum yum sauce!
Other Meal Preps to Try
- Lemongrass Beef Bowl
- Lemongrass Chicken in the Air Fryer
- Deconstructed Burger Bowl Recipe
- Chicken Teriyaki and Pineapple Meatballs
Easy Hibachi Beef Bowl
Ingredients
Fried Rice
- 2 cups rice day old jasmine rice
- 2 eggs
- ½ onion diced
- 1 medium carrot diced
- ⅓ cup green peas
- 3-4 tablespoon soy sauce low sodium
- salt to taste
- black pepper to taste
Hibachi Vegetables
- 2 large zucchini cut into spears
- 10 oz baby bella mushrooms quartered
- salt to taste
- black pepper to taste
Hibachi Beef
- 1 lb steak Ribeye, Sirloin, or NY Strip, cubed into 1 inch pieces
- 2 teaspoon soy sauce low sodium
- ½ teaspoon salt kosher
- ¼ teaspoon black pepper
Yum Yum Sauce
- ½ cup Greek yogurt
- 2 tablespoon mayonnaise
- 2 teaspoon sugar
- 2 tablespoon ketchup
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 2 teaspoon rice vinegar
- ½ teaspoon salt
- 1-2 tablespoon water
Instructions
Marinate the Steak
- In a large bowl, mix together soy sauce, salt, and black pepper until combined. Add the cubed steak and toss until every piece is coated. Cover and let marinated for 15 minutes.
Make the Yum Yum Sauce
- In a blender, blend together greek yogurt, mayonnaise, sugar, ketchup, garlic powder, paprika, rice vinegar, salt and water until smooth. Refrigerate until ready to use.
Making the Fried Rice
- In a wok, add onions and carrots. Saute until slightly softened. Add in day old rice and break up the rice with a spatula. Season with salt, black pepper and soy sauce.
- To the center of the wok, add oil and eggs and scramble until just set. Add in peas and toss to combine. Season with more soy sauce, salt, or pepper as needed.
Hibachi Vegetables
- To the wok, add oil and zucchini. Saute for 1-2 minutes before adding mushrooms. Season with salt and pepper. Remove from heat and set aside.
Cooking the Steak
- In a pan over high heat, add oil and steak cubes. Sear on each side for 2-3 minutes until browned and cooked to desired temperature.
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