Irresistible Teriyaki Beef and Avocado Rice Stack

Teriyaki Beef and Avocado Rice Stack Recipe

Teriyaki beef, creamy avocado, and seasoned rice work really well together, especially when they are stacked into tidy layers. This dish gives you the comfort of a rice bowl with a more eye catching presentation, and it comes together quickly on the stove with pantry friendly ingredients.

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If you want a simpler dinner that focuses just on juicy marinated beef, try this teriyaki beef steak recipe next.

Why you will love this recipe

• Balanced flavors sweet, savory, and a little tangy from the homemade teriyaki sauce
• Pretty layers that feel restaurant worthy but are easy to build
• Tender seared beef without long marinating
• Customizable rice base white, brown, or cauliflower
• Naturally dairy free with simple gluten free swaps

Ingredients

For the rice base

• 1 and 1 half cups uncooked jasmine or short grain white rice, rinsed
• 2 and 1 half cups water
• 2 tablespoons rice vinegar
• 1 tablespoon sugar
• 1 half teaspoon fine sea salt
• 1 teaspoon toasted sesame oil optional

For the teriyaki beef

• 1 and 1 quarter pounds flank steak or sirloin steak, very thinly sliced across the grain
• 1 tablespoon cornstarch
• 1 tablespoon neutral oil such as avocado or canola
• 2 green onions, thinly sliced, white and green parts divided

Homemade teriyaki sauce

• One quarter cup low sodium soy sauce or tamari
• 3 tablespoons water or beef broth
• 3 tablespoons packed brown sugar or honey
• 1 tablespoon rice vinegar
• 2 cloves garlic, finely minced
• 1 teaspoon finely grated fresh ginger
• 2 teaspoons cornstarch
• 1 teaspoon toasted sesame oil

For the avocado layer and garnish

• 2 ripe avocados, peeled, pitted, and thinly sliced
• 1 tablespoon fresh lime juice or lemon juice
• Pinch of salt
• 1 tablespoon toasted sesame seeds
• Extra sliced green onion tops for serving

Ingredient notes

• Beef
  Flank and sirloin stay tender when sliced thin and cooked quickly. Partially freeze the meat for 20 to 30 minutes so it firms up, which makes very thin slices easier.
• Rice
  Short grain or sushi style rice gives the best stack because it clings together. Jasmine rice works if you prefer a lighter texture. Brown rice can be used, but it will be less sticky.
• Soy sauce or tamari
  Use low sodium if possible so you can control the saltiness. Choose tamari for a gluten free version.
• Avocado
  Slightly firm ripe avocados hold their shape better than very soft ones. The citrus juice keeps the color bright.

Choose fruit that yields slightly when gently pressed but is not mushy. If you need more detail, this guide on how to select ripe avocados walks through color, feel, and ripening tips.

• Cornstarch
  A little in the sauce makes it glossy and thick enough to cling to the beef and stay on top of the rice layers.

Step by Step Instructions for Teriyaki Beef and Avocado Rice Stack

1. Cook and season the rice

1. Rinse the rice in cool water until the water runs almost clear, then drain well.
2. Combine the rice and water in a medium saucepan. Bring to a gentle boil over medium heat.
3. Once boiling, reduce the heat to low, cover tightly, and simmer for about 15 minutes, until the water is absorbed and the rice is tender.
4. Remove from the heat and keep covered for 10 minutes to steam.
5. In a small bowl, mix the rice vinegar, sugar, and salt until the sugar dissolves.
6. Fluff the warm rice with a fork, drizzle the vinegar mixture and sesame oil over the rice, and gently fold to combine. Set aside with the lid slightly ajar while you prepare the beef.

2. Prepare the beef and sauce

1. Pat the sliced beef dry with paper towels. Place it in a bowl and sprinkle with the tablespoon of cornstarch. Toss until the slices are lightly coated and no dry patches remain.
2. In a separate bowl or liquid measuring cup, whisk together the soy sauce or tamari, water or broth, brown sugar, rice vinegar, garlic, ginger, and cornstarch. Stir until the cornstarch is fully dissolved and there are no lumps, then mix in the sesame oil. This is your teriyaki sauce.

3. Sear the beef

1. Heat a large skillet or wok over medium high heat. When hot, add the tablespoon of neutral oil and swirl to coat the pan.
2. Add the beef in a single layer, working in two batches if needed so the meat sears instead of steams.
3. Cook for about 2 minutes on the first side, until nicely browned, then stir and cook another 1 to 2 minutes, just until mostly cooked through.
4. Add the sliced white and light green parts of the green onions and cook for another 30 seconds.
5. Transfer the beef and onions to a plate.

4. Thicken the teriyaki sauce and coat the beef

1. Give the teriyaki sauce a quick stir, then pour it into the same skillet.
2. Bring to a gentle simmer over medium heat, stirring, until it thickens and turns glossy. This usually takes 1 to 2 minutes.
3. Return the seared beef and any juices to the pan and toss to coat every slice with the sauce.
4. Simmer for another minute, just until the beef is heated through and the sauce clings nicely. Remove from the heat.

5. Prepare the avocado

1. Gently toss the avocado slices with lime juice and a pinch of salt. Keep them in a single layer as much as possible so they do not mash.

6. Assemble the rice stacks

You can build individual stacks using a lightly oiled measuring cup or ring mold, or serve everything in simple layers in shallow bowls.

For individual stacks

1. Lightly oil a one cup measuring cup or a metal ring mold and place it on a plate.
2. Spoon warm seasoned rice into the bottom, pressing down gently with the back of a spoon to compact it without smashing. Aim for about three quarters cup of rice per stack.
3. Arrange avocado slices in a single layer over the rice.
4. Spoon a generous portion of teriyaki beef on top, including some of the thickened sauce.
5. Press down gently, then carefully lift the mold straight up to reveal the stack.
6. Repeat with the remaining portions.

For bowl style serving

1. Add a bed of rice to each bowl.
2. Fan avocado slices along one side.
3. Spoon teriyaki beef and sauce over the remaining space.

7. Garnish and serve

1. Sprinkle the tops with toasted sesame seeds and the reserved green onion tops.
2. Serve right away while the beef is hot and the rice is warm.

Recipe tips

• Slice the beef as thin as possible for tenderness and quick cooking. A short time in the freezer makes this easier.
• Do not overcrowd the pan when searing the beef or it will release too much liquid and turn gray instead of browned.
• Keep an eye on the teriyaki sauce while it simmers. It thickens fast and can become too thick if it boils hard for too long. If it becomes too thick, stir in a tablespoon of water to loosen it.
• Use slightly warm rice when forming stacks. Cold rice is harder to compact and tends to break apart.
• If you want very tidy sides on your stacks, wipe the inside of the mold between portions.

Substitutions

• Beef
  Use thinly sliced chicken thighs, chicken breast, or turkey instead and cook until fully done. Firm tofu that has been pressed and sliced or tempeh can work for a plant based version.
• Rice
  Use cooked brown rice or mixed grains for more fiber. For a lower carb option, use cauliflower rice, but press it only lightly in the mold to avoid a soggy base.
• Soy sauce
  Use tamari or coconut aminos if you need a gluten free or soy sensitive option. Adjust salt, since coconut aminos are naturally sweeter.
• Sugar
  Swap the brown sugar with honey, maple syrup, or coconut sugar if desired.
• Vinegar
  If you do not have rice vinegar, use apple cider vinegar in a slightly smaller amount and taste as you go, since it has a sharper flavor.

Variations

• Spicy teriyaki beef
  Stir chili garlic sauce or a pinch of red pepper flakes into the teriyaki sauce, or drizzle the finished stacks with your favorite hot sauce.
• Extra vegetables
  Stir fry thin strips of carrots, bell peppers, snap peas, or broccoli right after searing the beef, then add them back with the sauce.

For a veggie heavy skillet dinner with similar flavors, check out this beef and broccoli recipe.

• Teriyaki beef sushi stack
  Add strips of nori and a sprinkle of furikake to the rice, then top the finished stacks with pickled ginger.
• Creamy drizzle
  Mix mayonnaise with a little lime juice and a small amount of teriyaki sauce, then drizzle over the assembled stacks for a richer finish.

Serving suggestions for Teriyaki Beef and Avocado Rice Stack

• Add a simple cucumber salad with rice vinegar and sesame seeds.
• Serve with miso soup or a light broth based soup.
• Offer edamame, steamed or quickly sautéed with garlic, on the side.
• Garnish plates with extra lime wedges for those who like more brightness.

Storage

• Store leftover teriyaki beef and rice in separate airtight containers in the refrigerator for up to 3 days.
• Store avocado separately and slice fresh if possible. If you need to store sliced avocado, keep it in a small container with more lime juice and press plastic wrap directly onto the surface before sealing the lid.
• Stacks will not hold their shape in storage, so plan to rebuild them from the components or enjoy as a simple rice bowl later.

Reheating

• Place rice and beef in a microwave safe dish.
• Sprinkle the rice lightly with water to bring back moisture.
• Cover and heat in short bursts of 30 to 45 seconds, stirring once, until warmed through.
• Add fresh avocado after reheating so it stays cool and creamy.
• If reheating on the stove, warm the beef with a splash of water over low heat until the sauce loosens, and steam the rice in a covered pan over low heat.

Frequently asked questions

Final helpful notes

This teriyaki beef and avocado rice stack is flexible enough for busy weeknights but pretty enough for guests. Once you get comfortable with the basic method, you can swap in different grains, vegetables, and garnishes while keeping the same simple layering approach. Press gently when building the stacks so the rice holds together without turning gummy, and serve right away so you get that contrast of warm rice and beef with cool avocado.

Teriyaki Beef and Avocado Rice Stack

Emily Wilson

Teriyaki Beef and Avocado Rice Stack layers tender saucy beef, seasoned rice, and cool creamy avocado into compact stacks that are simple to build and full of flavor.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 20 minutes mins

Resting Time 10 minutes mins

Total Time 45 minutes mins

Course Main Course

Cuisine Asian-Inspired

Servings 4 stacks

Calories 700 kcal

Equipment

• Medium saucepan with lid
• Large skillet or wok
• Cutting Board
• Sharp knife
• Mixing bowls
• Measuring cups and spoons
• Metal ring mold or one cup measuring cup
• Rubber spatula or wooden spoon

Ingredients

  

Rice Base

• 1 1/2 cups uncooked jasmine or short grain white rice rinsed until water runs almost clear
• 2 1/2 cups water
• 2 tablespoons rice vinegar
• 1 tablespoon granulated sugar
• 1/2 teaspoon fine sea salt
• 1 teaspoon toasted sesame oil optional, for flavor

Teriyaki Beef

• 1.25 pounds flank steak or sirloin steak very thinly sliced across the grain
• 1 tablespoon cornstarch for coating beef
• 1 tablespoon neutral oil such as avocado or canola oil
• 2 green onions thinly sliced, white and green parts divided

Homemade Teriyaki Sauce

• 0.25 cup low sodium soy sauce or tamari
• 3 tablespoons water or beef broth
• 3 tablespoons packed brown sugar or honey
• 1 tablespoon rice vinegar
• 2 cloves garlic finely minced
• 1 teaspoon fresh ginger finely grated
• 2 teaspoons cornstarch for thickening sauce
• 1 teaspoon toasted sesame oil

Avocado Layer and Garnish

• 2 ripe avocados peeled, pitted, and thinly sliced
• 1 tablespoon fresh lime juice or lemon juice
• 1 pinch salt to season avocado
• 1 tablespoon toasted sesame seeds for garnish
• extra sliced green onion tops for garnish

Instructions

 

• Rinse the rice under cool running water, swishing with your fingers, until the water runs almost clear. Drain well and place the rice in a medium saucepan with the measured water.
• Bring the rice to a gentle boil over medium heat. Once boiling, reduce the heat to low, cover with a tight fitting lid, and cook for about 15 minutes, until the water is absorbed and the rice is tender.
• Remove the saucepan from the heat and keep covered for 10 minutes so the rice can steam. In a small bowl stir together the rice vinegar, sugar, and sea salt until the sugar dissolves.
• Uncover the rice and gently fluff with a fork. Drizzle the vinegar mixture and the teaspoon of sesame oil over the warm rice and fold carefully to season without smashing the grains. Set aside with the lid slightly ajar.
• While the rice cooks, pat the sliced beef dry with paper towels. Place it in a bowl, sprinkle with the tablespoon of cornstarch, and toss until every slice is lightly coated.
• In a separate bowl or large measuring cup, whisk together the soy sauce or tamari, water or broth, brown sugar or honey, rice vinegar, minced garlic, grated ginger, and the 2 teaspoons of cornstarch. Stir until the cornstarch is fully dissolved, then mix in the teaspoon of sesame oil.
• Heat a large skillet or wok over medium high heat. Add the neutral oil and swirl to coat the pan. Add the beef in a single layer, working in batches if needed so the pan is not crowded.
• Sear the beef for 2 to 3 minutes, until browned on the first side, then stir and cook for another 1 to 2 minutes, just until mostly cooked through. Add the sliced white and light green parts of the green onions and cook for 30 seconds more. Transfer the beef and onions to a plate.
• Give the teriyaki sauce mixture a quick stir, then pour it into the same skillet. Bring to a gentle simmer over medium heat, stirring often, until the sauce thickens and looks glossy, about 1 to 2 minutes.
• Return the seared beef and any juices to the skillet. Toss to coat every slice in the thickened sauce and simmer for about 1 minute, just until the beef is heated through. Remove from the heat.
• In a small bowl, gently toss the avocado slices with lime juice and a pinch of salt. Keep the slices as intact as possible so they layer neatly.
• To build individual stacks, lightly oil a metal ring mold or a one cup measuring cup and place it on a serving plate. Spoon warm seasoned rice into the bottom, pressing gently with the back of a spoon to create a compact layer.
• Arrange avocado slices in a single layer over the rice. Spoon a generous portion of teriyaki beef on top along with a little extra sauce. Press very gently, then carefully lift the mold straight up to reveal the stack. Repeat with the remaining portions.
• Sprinkle each stack with toasted sesame seeds and the reserved green onion tops. Serve right away while the beef is hot, the rice is warm, and the avocado is cool and creamy.
• For a quicker bowl style version, divide the warm rice among bowls, fan avocado slices over one side, and spoon teriyaki beef and sauce over the other side. Finish with sesame seeds and green onions and serve.

Notes

Slice the beef as thinly as you can for the most tender texture. Chilling the meat in the freezer for a short time helps it firm up for easier slicing. Use short grain or sushi style rice if you want stacks that hold their shape well, or use jasmine rice for a looser but very fragrant base.

For a gluten free version, choose tamari in place of soy sauce and double check that your rice vinegar and cornstarch are certified gluten free. Extra vegetables like thin strips of bell pepper, carrots, or snap peas can be stir fried right after the beef for more color and crunch.

Nutrition Facts per serving

• Calories: 700 
• Carbohydrates: 63 g 
• Protein: 44 g 
• Fat: 31 g 
• Saturated Fat: 9 g 
• Cholesterol: 110 mg 
• Sodium: 1000 mg 
• Potassium: 1000 mg 
• Fiber: 6 g 
• Sugar: 22 g 
• Vitamin A: 150 mcg 
• Vitamin C: 10 mg 
• Calcium: 50 mg 
• Iron: 4 mg 

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