Homemade Hibachi Night Bowl with Garlic Butter Veggies

Get that Japanese steakhouse flavor without leaving your kitchen! This loaded hibachi bowl features juicy grilled shrimp, tender steak bites, fried rice packed with veggies and egg, plus buttery zucchini-broccoli stir-fry on the side. Sizzlin', saucy, and straight-up fire for a weeknight dinner win!

𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬:

For the Fried Rice:

2 cups cooked white rice (day-old is best)

2 eggs, scrambled

½ cup frozen peas & carrots

2 tbsp soy sauce

1 tbsp butter

1 tbsp sesame oil

Salt & pepper to taste

For the Steak:

8 oz sirloin or NY strip steak, cut into cubes

1 tbsp soy sauce

1 tbsp butter

Salt, pepper, garlic powder

For the Shrimp:

8–10 large shrimp, peeled and deveined

1 tbsp butter

1 tsp soy sauce

Garlic powder, salt, pepper

For the Hibachi Veggies:

1 zucchini, sliced

1 cup broccoli florets

½ onion, sliced

1 tbsp butter

1 tsp soy sauce

1 clove garlic, minced

𝐃𝐢𝐫𝐞𝐜𝐭𝐢𝐨𝐧𝐬:

Cook the Rice:

In a large pan or wok, heat sesame oil. Add peas and carrots, cook 2–3 mins. Push to the side, scramble eggs in the same pan. Add rice, soy sauce, and butter. Stir-fry until heated and coated. Season and set aside.

Sear the Steak:

Season steak cubes with salt, pepper, garlic powder. In a hot skillet with butter and soy sauce, sear for 2–3 mins per side until medium doneness. Remove and rest.

Cook the Shrimp:

In the same skillet, add more butter, season shrimp, and cook 2 mins per side until pink and lightly charred.

Sauté the Veggies:

In a large pan, melt butter and sauté garlic for 30 secs. Add zucchini, broccoli, and onion. Stir-fry with soy sauce until veggies are tender-crisp and slightly caramelized.

Assemble It:

Scoop fried rice into a bowl, top with steak bites, grilled shrimp, and a generous portion of buttery hibachi veggies. Serve hot with yum yum sauce if you’re feelin’ extra!

Prep Time: 15 min

Cooking Time: 20 min

Total Time: 35 min

Servings: 2

Kcal: ~750 per serving