Description
Recreate the magic of a Japanese steakhouse at home with this quick and easy Hibachi Steak Bowl. Featuring high-heat seared flank steak, caramelized vegetables, and a creamy savory sauce served over fluffy rice.
Ingredients
Scale
- 1.5 pounds flank steak
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1/2 teaspoon black pepper
- 1 medium yellow onion, sliced into half-moons
- 1 cup frozen corn, thawed
- 1/2 cup peas (frozen or fresh)
- 8 ounces button mushrooms, sliced
- 2 tablespoons mayonnaise
- 1 teaspoon Worcestershire sauce
- 1 teaspoon rice vinegar
- 1 teaspoon sugar
- 1 teaspoon chili oil or Sriracha
- 4 cups cooked rice (Jasmine or short-grain)
- 2 stalks green onions, sliced
- 1 tablespoon sesame seeds, toasted
- Avocado or canola oil for cooking
Instructions
- Slice the flank steak against the grain into thin strips. Place in a bowl with soy sauce, minced garlic, grated ginger, and black pepper. Toss to coat and let marinate for 10 minutes.
- Cook the rice according to package instructions or use leftover rice. Keep warm.
- While the steak marinates, prepare the vegetables by slicing the onion and mushrooms. Thaw corn and peas if frozen.
- In a small bowl, whisk together mayonnaise, Worcestershire sauce, rice vinegar, sugar, and chili oil to make the sauce. Set aside.
- Heat a cast-iron skillet over high heat. Add oil and wait until it shimmers and just starts to smoke.
- Add the steak to the hot skillet in a single layer (cook in batches if necessary). Sear for 1-2 minutes per side until browned but still medium-rare to medium. Remove steak to a plate and let rest.
- In the same skillet, add a little more oil if needed. Sauté onions for 2-3 minutes until translucent and slightly browned.
- Add mushrooms and cook for 2 minutes. Add corn and peas, tossing for 1 minute until tender-crisp.
- Slice the rested steak against the grain again.
- Assemble the bowl: Place rice in the bottom, top with vegetables, arrange steak slices on top, drizzle with sauce, and garnish with green onions and sesame seeds.
Notes
Slice the steak against the grain for maximum tenderness. Ensure the pan is very hot before adding the steak to achieve a proper sear rather than steaming. Let the steak rest after cooking to retain juices. For a gluten-free version, use tamari instead of soy sauce and check that your Worcestershire sauce is gluten-free.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 650
- Fat: 25
- Carbohydrates: 60
- Protein: 35
Keywords: hibachi steak bowl, flank steak recipe, quick dinner, japanese steakhouse at home, cast iron skillet recipes, meal prep, high protein dinner