Go Back
–+ servings
Savory Hibachi Steak Bowls with Shrimp and Veggies Delight

Savory Hibachi Steak Bowls with Shrimp and Veggies Bliss

Enjoy the comforting experience of Savory Hibachi Steak Bowls with Shrimp and Veggies Delight, bursting with flavor and customizable to your taste.
Print Pin
Course: Dinner
Cuisine: Japanese
Keyword: Easy Dinner, Hibachi, savory, Shrimp, Steak Bowls, Veggies
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 4 bowls
Calories: 600kcal

Equipment

  • Wok
  • Skillet
  • Mixing bowls

Ingredients

For the Steak and Shrimp

  • 1.5 lbs Sirloin Steak, cubed Tender choice; alternatives include ribeye or chicken.
  • 1 lbs Raw Shrimp, peeled and deveined Can substitute with scallops or tofu.
  • 2.5 tbsp Soy Sauce Low-sodium version may be used.
  • 2 tbsp Mirin Sweet rice wine; substitute with sugar and water if unavailable.
  • 4 cloves Garlic, grated Infuses marinade.
  • 1 tbsp Ginger Paste or Freshly Grated Ginger Enhances dish brightness.
  • 2 tsp Toasted Sesame Oil Vital for authentic flavor.

For the Vegetables

  • Neutral Oil For sautéing; substitute with canola or vegetable oil.
  • Unsalted Butter Adds richness to sautéed vegetables.
  • 1 Yellow Onion, sliced Becomes caramelized during cooking.
  • 2 Carrots, peeled and chopped Add crunch and sweetness.
  • 8 oz Cremini Mushrooms, sliced Soak up marinade flavors.
  • 1 Zucchini, chopped Adds freshness.
  • Kosher Salt For seasoning; adjust to taste.
  • Ground White Pepper Gentle heat and flavor balance.

For the Yum Yum Sauce

  • 2/3 cup Kewpie Mayo Base for the yum yum sauce.
  • 2 tsp Tomato Paste Adds depth and sweetness.
  • 1 tsp Sriracha Adjust based on preference.
  • 1-2 tsp Chinese Hot Mustard, optional Optional zesty kick.
  • 1/4 tsp Garlic Powder
  • 1/2 tsp Onion Powder
  • 2 tbsp Rice Wine Vinegar Adds acidity.

For Serving

  • Fried or Steamed Rice Hearty base for the bowls.
  • 3 Scallions, sliced Fresh garnish.
  • Japanese BBQ Sauce, optional Drizzle for extra flavor.

Instructions

Instructions

  • Marinate Steak and Shrimp: In separate bowls, whisk together soy sauce, mirin, garlic, ginger, and sesame oil. Coat the cubed steak and shrimp, then season with salt and pepper. Marinate for 1 to 8 hours in the refrigerator.
  • Prepare Yum Yum Sauce: Mix together Kewpie mayo, tomato paste, sriracha, garlic powder, onion powder, rice wine vinegar, and optional hot mustard in a bowl. Refrigerate until serving.
  • Cook Shrimp: Heat a wok or skillet over medium-high heat with neutral oil. Add marinated shrimp and cook for 2-3 minutes per side until pink and lightly browned. Set aside.
  • Sizzle Steak: In the same skillet, add marinated steak and cook for about 5-6 minutes, turning occasionally for desired doneness. Keep warm.
  • Sauté Vegetables: Melt butter in the skillet, add onion and mushrooms, sauté for 3-4 minutes until golden. Toss in carrots and zucchini, cooking until tender.
  • Assemble Bowls: Start with a base of fried or steamed rice in each bowl. Layer with sautéed vegetables, cooked steak, and shrimp. Drizzle with yum yum sauce and garnish with scallions. Optionally drizzle with Japanese BBQ sauce.

Notes

Feel free to mix and match your favorite ingredients for a delightful experience.

Nutrition

Serving: 1bowl | Calories: 600kcal | Carbohydrates: 70g | Protein: 40g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 150mg | Sodium: 800mg | Potassium: 600mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1500IU | Vitamin C: 30mg | Calcium: 50mg | Iron: 2mg