Hibachi Steak Bowls

INGREDIENTS

• 2 lbs top sirloin steak cut into rough chunks
• 1 tablespoon mirin
• 6 cloves garlic finely minced or pressed
• 2 teaspoons ginger paste
• 2 tablespoons plus 1 teaspoon sesame oil divided
• ½ teaspoon ground white pepper (or black pepper)
• Kosher salt to taste
• 4 tablespoons unsalted butter divided
• 3 medium carrots thinly cut on a bias
• 2 medium zucchinis sliced in half lengthwise & then cut into half moons
• 4-5 ounces sliced mushrooms (I use baby bella)
• ½ teaspoon garlic powder
• 1-2 tablespoons teriyaki sauce or Japanese BBQ Sauce (we love Bachan’s!)
• Fried rice
• store-bought Yum Yum Sauce

INSTRUCTIONS

1. 1 Place the sirloin into a large bowl (or inside a large plastic baggie). Add the mirin, garlic, ginger, 1 teaspoon sesame oil, white pepper (or black pepper), and salt-to taste. Toss all ingredients to fully combine, ensuring steak chunks are thoroughly coated. Then set the steak aside to marinate for at least 30 minutes.
2. 2 In a wok or large skillet, heat 2 tablespoons of butter and 1 tablespoon of sesame oil over medium heat. When hot, add the carrots, zucchini, and mushrooms. Cook the veggies, tossing often, until tender and golden brown, about 10-15 minutes. Season the veggies with garlic powder and salt/pepper- to taste. Then transfer the sautéed veggies to a clean plate and set aside. If needed, carefully wipe the pan clean with a damp paper towel.
3. 3 In the same pan, add remaining 2 tablespoons butter and 1 tablespoon sesame oil over medium-high heat. When hot, add the steak. Cook, tossing beef often, until nicely seared, about 3-4 minutes- careful not to overcook steak into toughness. Then remove from heat, and drizzle in the teriyaki sauce or Japanese BBQ sauce, toss well to coat steak in sauce until chunks are glistening.
4. 4 Evenly divide the cooked steak and sautéed veggies into shallow bowls, along with fried rice. Finish off bowls with a drizzle of store-bought Yum Yum sauce (or feel free to serve it on the side) to complete these hibachi steak bowls. Enjoy!