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Easy Hibachi Steak Bowls with Yum Yum Sauce

Easy Hibachi steak bowls with Yum Yum sauce combine seared steak bites, tender-crisp sautéed vegetables, and garlic-butter fried rice. Drizzle a creamy, tangy Yum Yum sauce over everything for a Japanese steakhouse-style dinner in about 35 minutes.
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Prep Time 15 minutes
Cook Time 20 minutes
refrigerate 5 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Japanese
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

For the Steak
  • 1.5 lb sirloin steak cut into bite-sized cubes
  • 1 tbsp vegetable oil
  • 2 tbsp butter
  • 3 garlic minced
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
  • 0.5 tsp black pepper
  • 0.5 tsp kosher salt
Fried Rice
  • 4 cup cold cooked jasmine rice
  • 2 eggs lightly beaten
  • 2 tbsp butter
  • 2 tbsp soy sauce
  • 2 green onions sliced
Vegetables
  • 2 cup broccoli florets
  • 2 zucchini sliced
  • 1 cup mushrooms sliced
  • 1 tbsp butter
  • 1 tbsp soy sauce
Yum Yum Sauce
  • 0.5 cup mayonnaise
  • 2 tbsp ketchup
  • 1 tbsp melted butter
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1 tsp sugar
  • 1 tbsp rice vinegar
  • 2 tbsp water
Garnish
  • 1 tbsp sesame seeds
  • 2 green onions sliced

Equipment

  • 1 cast iron skillet
  • 1 large skillet

Method
 

Make Yum Yum Sauce
  1. Whisk together mayonnaise, ketchup, melted butter, garlic powder, paprika, sugar, rice vinegar, and water until smooth. Refrigerate for 5 minutes so the sauce thickens slightly.
Cook Fried Rice
  1. Heat 2 tbsp butter in a large skillet over medium-high heat and scramble the eggs. Stir continuously until set, then remove and set aside.
  2. Add cold cooked jasmine rice, soy sauce, and sliced green onions to the skillet. Stir-fry for 5 minutes until hot and lightly toasted.
Sauté Vegetables
  1. Melt 1 tbsp butter in the skillet over medium-high heat and sauté broccoli florets, zucchini, and mushrooms with soy sauce. Cook until tender-crisp, stirring occasionally.
Sear Hibachi Steak
  1. Heat vegetable oil in a cast-iron skillet over high heat until shimmering. Sear the steak cubes for 1–2 minutes per side.
  2. Add butter, minced garlic, soy sauce, and sesame oil to the skillet. Toss until the steak is glossy and evenly coated.
  3. Arrange the fried rice into serving bowls. Top each bowl with the sautéed vegetables and seared steak.
Serve
  1. Drizzle the Yum Yum sauce generously over the bowls. Sprinkle with sesame seeds and sliced green onions before serving.

Notes

For best texture, use cold cooked jasmine rice (straight from the fridge) so it stir-fries instead of turning mushy. Store leftovers covered in the refrigerator for up to 3 days; the Yum Yum sauce can be kept separately up to 5 days. Freezing is not recommended for the assembled bowls, but you can freeze leftover steak and vegetables for up to 2 months. For a lighter option, swap mayonnaise for light mayo in the Yum Yum sauce and reduce ketchup to 1 tbsp.