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Overhead shot of a hibachi bowl with steak and yum yum sauce.

Hibachi Steak Bowls (With Yum Yum Sauce!)

These Hibachi Steak Bowls are the kind of dinner that makes you feel like a hibachi pro, no chef’s hat or flying shrimp required! Juicy steak bites, buttery fried rice, sizzling veggies, and that creamy, addictive sauce? It’s everything you love about hibachi night, all in one bowl.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 4 bowls
Course: Main Course
Cuisine: American, Japanese
Calories: 824
Ingredients Method Nutrition Notes

Ingredients
  

For the Steak:
  • 2 lbs sirloin steak cut into cubes
  • ½ tbsp olive oil
  • 1 ½ tsp salt
  • ½ tsp pepper
  • 1 tsp garlic powder
  • ½ tsp paprika
  • ½ tsp oregano
  • ½ tsp thyme
For the Veggies:
  • 1 tbsp butter
  • 1 tsp olive oil
  • 1 zucchini sliced into wedges
  • 1 white onion sliced
  • 1 head broccoli cut into florets
  • 1 cup sliced mushrooms
  • 2 cloves garlic minced
  • 2 tbsp low-sodium soy sauce or coconut aminos
For the Fried Rice:
  • 2 tbsp butter
  • ½ white onion finely diced
  • 1 large carrot diced
  • 2 cloves garlic minced
  • 3 cups cooked and chilled rice
  • 3 tbsp low-sodium soy sauce or coconut aminos
  • 1 green onion thinly sliced
For the Yum Yum Sauce:
  • ½ tbsp melted butter
  • 1 cup low-fat mayonnaise
  • 1 tsp ketchup
  • ½ tsp sriracha
  • ½ tsp rice vinegar
  • ½ tsp soy sauce
  • ¼ tsp paprika
  • ½ tsp garlic powder
  • ½ tbsp sugar
  • Splash of water to thin

Method
 

  1. Cook the Rice (ahead of time): Make rice in advance and chill in the fridge for at least 2 hours (overnight works best). Cold rice fries up best!
  2. Cook the Steak: Preheat air fryer to 400°F. Toss steak cubes with olive oil and seasonings. Cook for 6–7 minutes, shaking halfway through, until browned and medium to medium-well. Rest for 3 minutes before serving.
  3. Make the Veggies: In a large skillet or wok, melt the butter with the olive oil over medium-high heat. Add zucchini, onion, broccoli, and mushrooms. Stir-fry for 5–6 minutes until just tender but still crisp. Stir in garlic and cook 30 seconds, then drizzle soy sauce over the vegetables. Toss to coat and set aside.
  4. Make the Fried Rice: In the same skillet, melt butter over medium-high heat. Add onion and carrot; cook 3 minutes until softened. Add garlic and cook 30 seconds more. Stir in chilled rice, breaking up clumps, and fry 4–5 minutes until hot and lightly crisp. Add soy sauce and toss well. Stir in green onions.
  5. Mix the Sauce: In a small bowl, whisk together melted butter, mayo, ketchup, sriracha, rice vinegar, soy sauce, paprika, garlic powder, sugar, and a splash of water until smooth and pourable.
  6. Assemble the Bowls: Add a scoop of fried rice to each bowl. Top with steak bites and sautéed veggies, then drizzle generously with the creamy hibachi sauce. Serve warm.

Nutrition

Serving: 1bowlCalories: 824kcalCarbohydrates: 62gProtein: 62gFat: 37gSaturated Fat: 13gPolyunsaturated Fat: 9gMonounsaturated Fat: 12gTrans Fat: 0.4gCholesterol: 174mgSodium: 2400mgPotassium: 1758mgFiber: 7gSugar: 11gVitamin A: 4178IUVitamin C: 151mgCalcium: 199mgIron: 6mg

Notes

Store leftovers in the fridge for up to 4 days. Reheat in a skillet for best texture, and add a splash of water or soy sauce to refresh the rice.

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