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Cozy Hibachi Steak Bowls with Easy Yum Yum Sauce

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Tender sirloin steak and charred vegetables served over steamed rice, drizzled with a creamy, tangy homemade yum yum sauce. This quick and easy weeknight dinner comes together in about 25 minutes and delivers all the flavor of teppanyaki without leaving home.

Ingredients

Scale
  • 1 lb sirloin steak (or ribeye, thinly sliced against the grain)
  • 2 tbsp unsalted butter
  • 1 tbsp avocado oil (or vegetable oil)
  • 1 medium zucchini, sliced into half-moons
  • 1 cup mushrooms, sliced (cremini or white button)
  • 1 small yellow onion, thinly sliced
  • 2 cloves garlic, minced
  • 2 tbsp soy sauce (low sodium recommended)
  • 1 tsp sesame oil
  • Salt and white pepper to taste
  • 1/2 cup Japanese mayonnaise (Kewpie preferred)
  • 1 tbsp ketchup
  • 1 tsp sugar
  • 1 tsp melted butter
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika (smoked paprika works well)
  • 1 tbsp water
  • 2 cups steamed white rice (jasmine or short-grain)
  • Optional garnishes: sesame seeds, sliced green onions

Instructions

  1. Make the yum yum sauce first. In a small bowl, whisk together the Japanese mayonnaise, ketchup, sugar, melted butter, garlic powder, paprika, and water. Taste and add a pinch of salt if needed. Set aside.
  2. Prep your steak. Place the sirloin in the freezer for about 15 minutes before slicing to firm it up. Slice against the grain into thin strips, about 1/4-inch thick. Pat the slices dry with a paper towel.
  3. Start the rice. If using a rice cooker, get that going now. If cooking on the stovetop, bring 2 cups of water and 1 cup of rice to a boil, then simmer covered for 15 minutes. Fluff with a fork when done.
  4. Heat your skillet over high heat. Add the avocado oil. Wait until it shimmers—almost smoking.
  5. Sear the steak in batches. Add half the steak slices in a single layer. Cook undisturbed for 60-90 seconds until browned. Flip and cook another 30 seconds. Transfer to a plate. Repeat with the remaining steak.
  6. Cook the vegetables. Reduce heat to medium-high. Add 1 tablespoon of butter to the pan. Toss in the sliced onions and mushrooms. Cook for 2-3 minutes, stirring occasionally, until softened and starting to brown. Add the zucchini and minced garlic. Cook another 2 minutes.
  7. Combine everything. Return the cooked steak to the pan with the vegetables. Add the soy sauce and remaining 1 tablespoon of butter. Toss together for about 30 seconds until the butter melts and coats everything. Drizzle in the sesame oil and give one last toss.
  8. Assemble the bowls. Divide the steamed rice between bowls. Pile the steak and veggie mixture on top. Drizzle generously with yum yum sauce. Garnish with sesame seeds and sliced green onions if desired.

Notes

For best results, cook in batches to avoid crowding the pan. Pat steak dry for a good sear. Add garlic after onions and mushrooms to prevent burning. The yum yum sauce can be made ahead and stored in the fridge for up to a week. Leftover steak, veggies, and rice can be stored separately for up to 3 days; reheat in a hot skillet with a splash of water or soy sauce.

Nutrition

Keywords: hibachi steak bowls, yum yum sauce, steak bowl, easy weeknight dinner, teppanyaki, stir fry bowl

Find it online: https://emacrave.com/cozy-hibachi-steak-bowls-with-easy-yum-yum-sauce/