Hibachi Steak Bowl

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Hibachi Steak Bowl featuring juicy steak bites, veggie packed fried rice, and a delicious Sriracha-lime sauce for a simple, crowd-pleasing dinner.

Prep Time45

Cook Time15

Total Time1

Servings: servings

Author: Chelsea Lords

Cost: $25.71

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

US - Metric

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.

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