10/02/2026
Hibachi Steak Bowls
Yields: 2 bowls Serving Size: 1 bowl (~4 - 4.5 cups)
Prep Time: 20 minutes Cook Time: 20 minutes
Ingredients:
For the Bowl:
1 (10-12 oz.) package frozen brown rice
8 oz. lean steak (flank steak, top sirloin), thinly sliced against the grain
For the Hibachi Marinade:
2 Tbsp. low-sodium soy sauce or tamari
1 Tbsp. rice vinegar
1 tsp. toasted sesame oil
2 cloves garlic, minced
1 tsp. fresh ginger, grated
Freshly ground black pepper, to taste
For the Vegetables:
2 cups broccoli florets
1 medium zucchini, sliced into half moons
2 large carrots, thinly sliced or julienned
8 ounces mushrooms, sliced
1 small onion, sliced
2 tsp. olive or avocado oil, divided
1/2 tsp. garlic powder
1/2 tsp. onion powder
Freshly ground black pepper, to taste
For the Yum Yum Sauce (Makes 5 Tbsp.):
2 Tbsp. plain nonfat Greek yogurt
1 Tbsp. light mayonnaise
1 Tbsp. tomato paste
1/2 tsp. rice vinegar
1/2 tsp. sriracha (optional)
1/4 tsp. garlic powder
1/4 tsp. smoked paprika
1/4 tsp. honey
1 Tbsp. water, as needed
Instructions:
1. Cook rice according to package directions until hot and fluffy (typically 3–4 minutes in the microwave). Set aside.
2. In a medium bowl, whisk together soy sauce, rice vinegar, sesame oil, garlic, ginger, and black pepper. Add the sliced steak and toss to coat. Let marinate for 10–15 minutes while preparing the vegetables.
3. In a small bowl, whisk together the Greek yogurt, light mayonnaise, tomato paste, rice vinegar, sriracha (if using), garlic powder, smoked paprika, and honey. Add water, 1 teaspoon at a time, until a smooth, drizzleable consistency is reached. Refrigerate until ready to serve.
4. Heat 1 tsp. olive oil or avocado oil in a large skillet or flat-top pan over medium-high heat. Add the onion and carrots and cook for 2–3 minutes. Add the broccoli and 2 Tbsp. water, cover, and cook for 2 minutes to lightly steam. Finally, add the mushrooms and zucchini.
5. Sprinkle evenly with garlic powder, onion powder, and black pepper. Cook an additional 4–5 minutes, stirring occasionally, until vegetables are tender-crisp and lightly caramelized. Transfer vegetables to a plate and keep warm.
