Hibachi Style Beef Bowls

Helga Glaesel de BlandingAugust 27, 2024

This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)

There’s nothing quite like a quick and flavorful stir-fry to satisfy those weeknight dinner cravings. This Sirloin Steak Stir-Fry is a perfect balance of tender beef, vibrant veggies, and a savory sauce that ties it all together. With a hint of ginger and garlic, and the slight sweetness of mirin, this dish is packed with layers of flavor that make it stand out from your usual stir-fry. Plus, it all comes together in one pan, making it an easy and delicious option for busy evenings.

To top it all off, we’re pairing it with a side of creamy Yum Yum Sauce – perfect for drizzling over the steak and veggies or using as a dip. Whether you’re new to stir-fries or a seasoned pro, this recipe is simple enough to whip up any night of the week, but delicious enough to make you feel like you’ve treated yourself to a special meal.

Note: If you don’t have mirin, you can substitute with apple cider vinegar. Use 1 tablespoon + 1/2 teaspoon of sugar

Helga

Hibachi Style Beef Bowls

Makes 6 servings

Ingredients, for the beef:
2 lbs. top sirloin steak, cut into strips
1 tablespoon mirin (see substitutions)
5 cloves of garlic, finely minced or pressed
2 teaspoons minced fresh ginger
2 tablespoons plus 1 teaspoon sesame oil, divided
½ teaspoon ground black pepper
salt, to taste (about 1 teaspoon)
½ teaspoon baking soda
3 tablespoons unsalted butter, divided
3 medium carrots, thinly cut on a bias
2 medium zucchinis, sliced in half lengthwise & then cut into half moons
4–5 ounces mushrooms, quartered or sliced
½ teaspoon garlic powder

Ingredients, for the sauce:
¼ cup soy sauce
1 tablespoon sugar
2 teaspoons cider vinegar
1 tsp cornstarch

Ingredients, for the Yum Yum Sauce:
½ cup mayonnaise
2 tbs ketchup
1 tbs granulated sugar
½ tbs paprika
2 teaspoons apple cider vinegar
1 teaspoon garlic powder
2-4 tablespoons of water, as needed

White rice, for serving.

Instructions:

Place the sirloin into a large bowl, and add the mirin, garlic, ginger, 1 teaspoon sesame oil, pepper, baking soda and salt-to taste. Toss all ingredients to fully combine, ensuring steak chunks are thoroughly coated. Then set the steak aside to marinate for at least 30 minutes.
Mix the steak sauce ingredients and set aside.
Mix the yum yum sauce ingredients, set aside.
In a wok or large skillet, heat 1 tablespoons of butter and 2 teaspoons of sesame oil over medium heat. When hot, add the carrots, zucchini, and mushrooms. Cook tossing often, until tender and golden brown, about 10-15 minutes. Season with garlic powder and salt/pepper- to taste. Transfer to a clean plate and set aside
In the same pan, add 1 tablespoon butter and 1 tablespoon sesame oil over medium-high heat. When hot, add the steak. Cook, tossing beef often, until nicely seared, about 3-4 minutes. Work in batches so you don’t overcrowd the pan. When all the beef is cooked, return it all to the pan and add the steak sauce, cook for 2-3 minutes until it thickens up. Remove from the heat.
Build the bowls & serve. Serve white rice, steak and sautéed veggies into shallow bowls, garnish with chopped green onion. Serve with a side of yum yum sauce, so each person can drizzle over their bowl, or dip into.

Note:

If you don’t have mirin, you can substitute with apple cider vinegar. Use 1 tablespoon of vinegar and ½ teaspoon of sugar.

Have you made this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture with the hashtag #thefoodieskitchen!

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