For those days when you want to bring the Japanese Steak House to your own kitchen, these Hibachi Steak Bowls with Cauliflower Fried Rice are here for you! You’ll love the way this dinner comes together in less than 20 minutes. Between the cauliflower fried rice and ginger steak sauce, you won’t miss the restaurant! Paleo, Gluten-Free, Whole30, and Keto.
Tender beef steak tips are cooked in a large skillet with garlic, then topped with a simple ginger steak sauce. We’ll separately saute some veggies in one pan, and some easy cauliflower fried rice in another pan. When we combine all of it together, it’s pure magic deliciousness!
A healthier way to enjoy Hibachi Steak!
If your kids are anything like mine, they are thoroughly entertained by a Japanese steak house. The food is always impressive too. I don’t blame them, as a kid Benihana might have been my favorite restaurant. It was reserved for a very special occasion, but one that left me counting down the days!
After recently discovering a new found love of my Thai Beef Drunken Zoodles, my little guy presented me with a recipe request for Hibachi steak. I thought it would be a fun addition to our weekly menu!
As I do with most of my recipe requests, I put on my nutritionist hat and make it a healthier and lighter variation! We use cauliflower fried rice as a base for more fiber and veggies, and omit the soy in the ginger sauce and cooking the steak. The result?? Still fantastically delicious!
How to make Hibachi Steak Bowls:
Here are the ingredients we use, as you can tell, it’s loaded with veggies:
- Sirloin Steak: I love this cut as it is more tender and soaks up the flavors so nicely!
- Fresh ginger: We will use a ton of this in both the ginger sauce and cauliflower fried rice
- Coconut aminos: this is a soy free variation of soy sauce. It’s a little on the sweeter side, which I love! This means we don’t have to add any honey.
- Rice vinegar: this gives the ginger sauce the right amount of tang!
- Lemon: fresh lemon juice and zest gives the ginger sauce some more tang and freshness
- Onion: used for the ginger sauce, but also for the stir fry veggies
- Garlic: so good for the cooking the steak and for the ginger sauce
- Sesame oil: the sesame oil gives the steak and fried rice an Asian flavor
- Mushrooms: I used bella mushrooms for the stir-fry veggies
- Zucchini: Another ingredient used for the stir-fry, you can also substitute with your favorite veggies
- Cauliflower (or cauliflower rice): Use a head of cauliflower chopped into florets, then pulse in a food processor. You can also buy pre-riced cauliflower.
- Chopped carrots: A nice crunch and flavor for the cauliflower rice. Feel free to omit, or swap out with bell pepper.
- Green onion: for garnish on the cauliflower rice
- Begin by making the ginger sauce. In a food processor, blend the fresh garlic, ginger, onion, lemon juice, rice vinegar, and coconut aminos. It will be chunky, which is how you want the consistency!
- Prepare the beef by cutting into bite sized chunks.
- Make the cauliflower fried rice. In a large skillet, add some sesame oil, fresh ginger, onion, and garlic. Saute for 3-4 minutes, then add the cauliflower rice. Let the cauliflower rice get nice and crispy (could take another 10 minutes). Now toss in carrots and a little coconut aminos.
- Remove the cauliflower rice to the side and now make the steak and veggies. In a smaller pan, heat a skillet to medium high heat. Once hot, add avocado oil with mushrooms and chopped zucchini.
- Simultaneously, heat a large skillet to medium high heat. Once hot, mix in sesame oil and avocado oil. Toss the steak in the skillet and cook until the sides are browned. Add some coconut aminos to the steak.
Assemble into bowls and serve immediately with ginger sauce!
Tips and adaptations:
Make ahead: Although this dinner has multiple steps, it still comes together pretty quickly! One thing you can do, is prep a few things in advance. Slice up the beef and veggies earlier in the day. Make the ginger sauce ahead of time.
Cauliflower Fried Rice: I did not include an egg in the fried rice, I was trying to reduce the amount of steps! Definitely add one if you prefer. Another option is to serve over plain cauliflower rice if you don’t want to go through the steps of making.
Veggies: Many of the veggies can be swapped out in this dinner! If you don’t want mushrooms and zucchini, broccoli and bell pepper are also great options.
Skip the takeout or restaurant and make at home!
This is our mantra when it comes to Asian style food. We love doing “takeout” nights at home. I pick a protein, add some vegetables, and then create a delicious sauce with a balance of salty/sweet/tangy.
Here are a few of favorites:
- Korean Beef Bowls
- General Tso’s Chicken
- Instant Pot Egg Roll in a Bowl
- Instant Pot Orange Chicken and Broccoli
Hibachi Steak Bowls with Cauliflower Fried Rice
Skip the Japanese Steak House, and enjoy these Hibachi Steak Bowls at home! The ginger steak sauce and cauliflower fried rice tie it altogether nicely. Paleo, Keto, and Whole30.
For the Ginger Steak Sauce:
- 3 tbsp chopped fresh ginger
- 1 clove garlic (minced)
- 1/2 large yellow onion
- 1 cup coconut aminos
- 1/4 cup rice vinegar
- 2 tbsp lemon juice
For the Cauliflower Fried Rice:
- 1 large head of cauliflower
- 1 tbsp sesame oil
- 1 tbsp chopped fresh ginger
- 2 cloves garlic (minced)
- 1/4 cup chopped yellow onion
- 2 carrots (peeled and diced)
- 1 tbsp coconut aminos
- 3 tbsp green onion (for garnish)
For the Steak Bowls:
- 1.5 lbs sirloin steak
- 1 tbsp sesame oil
- 2 tbsp avocado oil
- 1 tbsp coconut aminos
- 8 oz sliced mushrooms
- 2 medium zucchini (diced)
Begin by making the ginger sauce. In a food processor, combine ginger, garlic, onion, coconut aminos, rice vinegar, and lemon juice. Pulse until well combined (but still a bit chunky). Set aside; you can also refrigerate and enjoy later.
Make the cauliflower rice:
Chop your cauliflower into florets. Place inside a food processor and pulse until it resembles a rice like texture.
Heat a large skillet to medium high heat. Once hot, add the sesame oil, onion, garlic, and ginger. Saute for 3-4 minutes, or until fragrant.
Toss in the cauliflower rice, and saute until rice is cooked and a little crispy (about 10 minutes). Now add in the carrots and coconut aminos, stir until well combined. Garnish with green onion and set aside.
Make the Steak and assemble the bowls:
Now make the steak and veggies. Heat a smaller skillet to medium high heat. Once hot, coat with 1 tbsp of avocado oil. Saute the mushrooms and zucchini until browned (about 8-10 minutes).
In a separate larger skillet, heat to medium high heat. Once hot, add the sesame oil and 1 tbsp avocado oil, then the steak.
Cook until browned on all sides (anywhere between 4-8 minutes). Add a splash of coconut aminos into the skillet.
Assemble the bowls. Start with cauliflower rice, then top with veggies and steak. Spoon ginger sauce on top of each bowl.