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Single teriyaki beef and avocado rice stack on a ceramic plate with sticky rice avocado slices saucy beef sesame seeds and green onions and a bowl of rice in the background

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.
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Prep Time 25 minutes
Cook Time 20 minutes
Resting Time 10 minutes
Total Time 45 minutes
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