Begin by gathering your ingredients for the Hibachi steak bowls. Clean and slice the ribeye or sirloin steak into strips, ensuring even pieces for consistent cooking. Chop the broccoli, bell peppers, and carrots into bite-sized pieces. While you prep vegetables, cook the rice according to package instructions, so it's fluffy and ready when the stir-fry is complete.

Heat 1 tablespoon of sesame oil in a skillet over high heat until shimmering. Season your sliced steak with garlic powder, ginger powder, salt, and pepper, then add it to the skillet. Sear the steak for about 3-4 minutes on each side for medium-rare, or until it reaches your desired doneness.

In the same skillet, add more sesame oil if needed and toss in the broccoli, bell peppers, and carrots. Stir-fry for 5-7 minutes until vegetables are vibrant and tender-crisp, stirring frequently.

When the vegetables are ready, lower the heat and return the seared steak to the skillet. Add the cooked rice, soy sauce, and teriyaki sauce. Stir everything together until heated through, about 2-3 minutes.

Divide the Hibachi steak bowl mixture into serving bowls. Top with sliced steak, green onions, and sesame seeds. Serve immediately while hot.