Weeknight DIY takeout: Hibachi steak bowls

My favorite thing about a new year is finding some new dinners that we all love. Requirements usually are: they must taste great, be quick to make and have enough variations so that the recipe doesn’t feel too fussy. 

More:This sausage and pasta dish is perfect for cozy weeknights

Hibachi bowls are the PERFECT weeknight dinner to start off the year. A protein, some rice, some veggies, and done! I love steak, but this method works well with shrimp, chicken and any veggies you enjoy. 

To time this recipe, prep and measure all the ingredients, turn on a skillet or two to preheat, then start some plain white rice. The veggies and steak will cook in about 15 minutes, and the entire meal will be done in half an hour or so! Bonus points for chopping veggies and steak on Sunday as part of your weekly meal prep. 

Enjoy these! 

Hibachi Steak 

Prep: 10 minutes | Cook: 10 minutes |  Serves: 4  

• 1 ½ pounds sirloin steak, cubed into 1-inch chunks 
• Salt and pepper 
• 2 tablespoons soy sauce 
• 2 tablespoons butter 
• 1 tablespoon lemon juice 

More:Chicken Tot Pie will become a family favorite

1. Heat a large cast iron skillet over medium heat for at least 5 minutes with a drizzle of oil – the pan should be very hot but not smoking. 
2. Sprinkle the steak cubes all over with salt and pepper. 
3. When the skillet is very hot, add the steak pieces in one layer and let cook undisturbed for 1-2 minutes until very brown on the first side. This may take more or less time depending on how hot your pan is; be patient and let the beef get lots of good color on it. 
4. Flip the steak once brown and repeat the process until the steak is browned on most sides; it’s OK if not all 6 sides of each cube are seared – this may overcook the steak. Aim for 7-10 minutes total of cooking time, including adding the seasonings. 
5. After about 4 minutes, add the soy sauce, butter, and lemon juice to the pan. Toss everything together and turn the heat off. 
6. Assemble hibachi bowls with rice, veggies, steak and anything else you enjoy! 

Recipe Notes + Tips and Tricks: 

• Steak: You can truly use any kind of steak you like in this recipe as long as it’s thick enough to cut nice cubes out of. Sirloin is widely available and not terribly expensive, so I use it often. For a real treat, a ribeye from Revival Butchery is absolutely incredible. 
• Seasoning: Be liberal with your salt and pepper – one of the easiest ways to elevate your home cooking to restaurant-quality is to use salt and pepper like you mean it. 
• Hibachi Vegetables: This exact same cooking method can be used to make hibachi vegetables. I like to use two separate pans, one for steak and one for vegetables. Cut up any veggies you like into bite-sized pieces, and dinner will be done in no time!