Description
A quick and delicious weeknight dinner featuring seared sirloin steak with a sweet and savory hibachi sauce, served over fluffy rice with sautéed vegetables.
Ingredients
Scale
- 1.5 lbs sirloin or flank steak, sliced thinly against the grain
- 2 tablespoons avocado oil or vegetable oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup low-sodium soy sauce
- 2 tablespoons packed brown sugar
- 1 teaspoon fresh grated ginger (or 1/2 teaspoon ground ginger)
- 2 cloves fresh garlic, minced
- 2 tablespoons water
- 2 cups cooked jasmine or short-grain white rice
- 1 cup mixed vegetables (bell peppers, onions, zucchini), diced
- 2 large eggs, beaten (optional)
- 1 tablespoon butter, melted (for veggies)
- Sesame seeds or green onions for garnish (optional)
Instructions
- Take the steak out of the fridge and let it sit for 10 minutes to take the chill off. Pat dry with paper towels and slice against the grain into thin strips. Season generously with salt and pepper.
- In a small bowl, whisk together soy sauce, brown sugar, minced garlic, grated ginger, and water until the sugar is dissolved. Set aside.
- Cook the rice according to package directions, fluff with a fork, and keep warm.
- Heat a large skillet over high heat. Add avocado oil and let it get hot until shimmering. Add steak in a single layer (cook in batches if necessary) and sear for 2-3 minutes without moving to create a crust. Flip and cook for another 2 minutes. Remove steak to a plate.
- In the same pan, add a little more oil if needed. Toss in diced onions, bell peppers, and zucchini. Sauté for 3-4 minutes until tender-crisp. Add melted garlic butter at the end.
- Return the steak to the pan with the veggies. Pour the hibachi sauce over everything. Toss gently to coat and let simmer for 1 minute until the sauce thickens slightly.
- Spoon warm rice into bowls. Top with the steak and veggie mixture. If using, scramble eggs in the pan and add on top. Garnish with sesame seeds or green onions.
Notes
Slice steak against the grain for tenderness. Ensure the pan is very hot before adding oil to achieve a proper sear. Do not overcrowd the pan; cook in batches if necessary. For a gluten-free version, substitute soy sauce with tamari or coconut aminos. Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl per serving
- Calories: 550
- Sugar: 12
- Sodium: 800
- Fat: 25
- Saturated Fat: 8
- Carbohydrates: 45
- Fiber: 3
- Protein: 35
Keywords: hibachi steak, steak bowl, quick dinner, weeknight meal, seared steak, teriyaki sauce, high protein dinner, 30 minute meals