Description
A vibrant and satisfying layered rice stack featuring juicy teriyaki beef, creamy avocado, and seasoned rice. Perfect for a weeknight dinner or entertaining guests.
Ingredients
Scale
- 2 cups jasmine or sushi rice
- 3 cups chicken broth
- 1/4 cup soy sauce
- 1 tbsp sesame oil
- 1 lb beef sirloin or flank steak, thinly sliced
- 1 tbsp vegetable oil
- 1/4 cup teriyaki sauce
- 2 ripe avocados, sliced
- 2 green onions, thinly sliced
- Sesame seeds for garnish
- Optional: pickled ginger or sriracha
Instructions
- Rinse the rice until water runs clear. Combine with chicken broth in a saucepan. Bring to a boil, reduce heat, cover, and simmer for 15 minutes.
- Fluff the rice with a fork, then stir in soy sauce and sesame oil. Set aside.
- Heat vegetable oil in a skillet. Sear beef slices 2–3 minutes per side until browned.
- Add teriyaki sauce and cook for another 1–2 minutes until the sauce thickens. Remove from heat.
- Using a food ring, layer rice at the bottom, then avocado slices, and top with beef. Repeat if desired.
- Garnish with green onions and sesame seeds. Serve with pickled ginger or sriracha.
Notes
- Use warm rice for easy stacking.
- Avocados should be ripe but firm for best texture.
- Vegetarian version: swap beef for sautéed mushrooms or tofu.
- Can be made gluten-free with the right sauces.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 stack
- Calories: 590
- Sugar: 6g
- Sodium: 980mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 70mg
Keywords: Teriyaki Beef and Avocado Rice Stack, beef rice bowl, teriyaki avocado recipe, layered rice stack, easy beef dinner