Hibachi Steak Bowl with perfectly seared steak bites, flavorful fried rice, and a simple Sriracha-lime sauce makes a satisfying, restaurant-style meal at home.
author’s notes
This Recipe “Zings” Big Time
I’m just going to say it: this is one of my all time favorite recipes on this website. And that is saying a lot!
I always tell people I only share a recipe here if it makes me “zing.” That’s my made-up word for that moment when I take a bite and think, “wow, yes, this is it.” Out of the dozens and dozens of recipes I test, tweak, and remake, only the ones that truly zing make it here in their final form.
This Hibachi Steak Bowl was a major zing.
It is one of those rare recipes I nailed on the very first try. I kept thinking about it for days after making it. When I finally had good natural light to photograph it, I made it again and still could not stop thinking about it. I immediately bumped it up on my schedule to film the video so I would have another excuse to make it again… mostly so I could eat it all myself before my kids were home, haha.
Everything You’ll Need To Make Hibachi Steak Bowls At Home
| Ingredient Group | Let’s Chat About It |
|---|---|
| Flat Iron Steak, Neutral Oil, Salt, Butter, Soy Sauce | Pat the steak very dry so you get a good sear. Use a high smoke point oil like avocado, grapeseed, or canola when searing steak so you get a deep crust without a bitter flavor (or smoky kitchen!) |
| Cold Cooked Rice, Eggs, Olive Oil | Use day old cold rice for the best texture; fresh rice turns mushy. Soft scramble the eggs first, then fold them back in at the end. |
| Onion, Garlic, Ginger | Dice super small so everything cooks quickly and evenly. Cook just until fragrant so garlic and ginger don’t burn. |
| Frozen Peas, Carrots, Corn, Green Onions, Cabbage | No need to thaw frozen veggies, just cook until excess moisture evaporates. Add green onions at the end for freshness. |
| Sriracha-Lime Sauce | Whisk sauce early so flavors develop. Adjust lime and heat to taste. |
How To Make Hibachi Steak Bowls
- Make Sauce: Whisk together and chill.
- Prep: Chop and mix everything before cooking.
- Cook Eggs: Soft scramble and set aside.
- Cook Rice: Sauté veggies, add rice and sauce, then fold eggs back in.
- Cook Steak: Sear undisturbed, flip, then toss with butter and soy sauce.
- Assemble: Add rice, cabbage, and steak to bowls and serve with sauce.
Chelsea’s Top Tips
My Top Tips For Steak Bite Success
- Let steak sit out briefly: Let it rest 15 to 20 minutes at room temp so it sears more evenly than ice cold steak straight from the fridge.
- Preheat the pan well: If it doesn’t sizzle loudly, it’s not hot enough.
- Use a large skillet: Crowding causes steaming instead of browning.
More Better-Than-Takeout Bowls:
Dinner
Chicken Burrito Bowls
Dinner
Chicken Rice Bowl Recipe
Dinner
Hot Honey Chicken Bowl
Dinner
Steak Bowl Recipe
Hibachi Steak Bowl
Hibachi Steak Bowl featuring juicy steak bites, veggie packed fried rice, and a delicious Sriracha-lime sauce for a simple, crowd-pleasing dinner.
Ingredients
Hibachi Steak
- 1 up to 1.25 pounds flat iron steak
- 1 tablespoon neutral oil avocado, canola, or vegetable (high smoke point oil)
- 1/2 teaspoon salt
- 2 tablespoons unsalted butter
- 1-1/2 tablespoon soy sauce regular, not lite
- 1 10-ounce bag angel hair coleslaw optional
- toasted sesame seeds optional
Fried Rice
- 1 tablespoon unsalted butter
- 3 large eggs
- 2 tablespoons olive oil
- 1/2 cup diced yellow onion
- 1-1/2 teaspoon minced garlic
- 1-1/2 teaspoon minced ginger
- 1-1/2 cup frozen peas, carrots and corn (or just frozen peas & carrots)
- 2 cups leftover cooked rice from the fridge, see note 1
- 3/4 cup green onions thinly sliced
- 1 tablespoon oyster sauce
- 1/2 teaspoon chicken bouillon powder
- 1 tablespoon soy sauce regular, not lite
- 1 teaspoon rice vinegar
- 1 teaspoon toasted sesame oil
Sauce
- 1/2 cup mayo
- 2 large limes
- 3 teaspoons Sriracha
- 1 teaspoon granulated sugar
Instructions
Sauce
- Start here so the flavor develops as it chills. Zest 1 lime to get 1/2 tsp zest. Juice limes to get 4 tbsp juice. In a bowl, whisk together mayo, lime juice, lime zest, Sriracha, & sugar. Season with a pinch of salt & pepper. Taste and adjust lime or heat if needed. Refrigerate until ready to serve.
Fried Rice
- Prep all the veggies because the cooking goes fast (dice onion, mince garlic, mince ginger). In a small bowl, whisk together oyster sauce, bouillon powder, soy sauce, rice vinegar, sesame oil, and 1/4 teaspoon pepper.
- Melt butter in a large nonstick skillet over medium-high heat. Whisk eggs in a small bowl. Pour into the skillet and swirl to coat the bottom. Let sit 30 seconds. Gently push cooked egg to one side while tilting the pan to let uncooked egg flow underneath. Repeat until just set. Lightly break apart, transfer to a plate, and tent with foil.
- Add olive oil to the skillet and increase heat to high. Add onion and cook 3-4 minutes until softened. Add garlic and ginger; cook 20 seconds. Add frozen vegetables (no need to thaw) and cook 2-3 minutes until heated through and excess moisture evaporates.
- Add cold rice and prepared sauce. Cook 1-1/2 to 2 minutes, stirring, until rice is heated through and evenly coated. Stir in cooked eggs and green onions. Taste and season with salt if needed. Remove from heat.
Steak
- Cut steak into 1-inch cubes. Pat very dry with paper towels.
- Heat a large cast iron or heavy skillet over high heat for 2 to 3 minutes until very hot.
- Add oil, then immediately add steak in a single layer. Do not crowd the pan (cook in batches if needed). Sprinkle lightly with salt. Let cook undisturbed 1 to 2 minutes to develop a crust.
- Flip the pieces with tongs (they should release easily) and cook another 1 to 2 minutes on the second side. For medium rare, cook until the steak reaches 125 to 130 degrees F; carryover heat will bring it to 130 to 135 degrees F as it rests. Once cooked to your desired doneness, turn off the heat. If cooking in batches, return all steak to the pan, then add butter and soy sauce. Toss quickly until coated and glossy. Remove from heat right away to prevent overcooking.
Assembly
- Divide fried rice among bowls. Add a handful of cabbage next to the rice. Spoon steak over the cabbage. Sprinkle with sesame seeds if desired. Serve with sauce on the side for drizzling.
Final step! Please let us know how it was by leaving a review.
Recipe Notes
Note 1: If you do not have leftover rice, spread freshly cooked rice on a lined sheet pan while hot. Refrigerate or freeze until completely chilled before using.
Storage: Steak is best enjoyed immediately and does not store well. Store leftover fried rice in an airtight container in the fridge up to 4 days. Reheat in a skillet with a splash of water or oil to refresh texture.
Nutrition
Serving: 1serving | Calories: 872kcal | Carbohydrates: 38g | Protein: 45g | Fat: 60g | Saturated Fat: 17g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 23g | Trans Fat: 0.8g | Cholesterol: 280mg | Sodium: 1467mg | Potassium: 842mg | Fiber: 4g | Sugar: 6g | Vitamin A: 4145IU | Vitamin C: 15mg | Calcium: 91mg | Iron: 5mg
Nutrition information is automatically calculated, so should only be used as an approximation.
