Description
This Teriyaki Beef & Pineapple Rice Stack offers an irresistible fusion of sweet and savory flavors, combining tender marinated flank steak with caramelized pineapple rings and fragrant jasmine rice. Perfectly layered and garnished with sesame seeds and fresh herbs, this dish is a delightful twist on classic teriyaki, ideal for a flavorful weeknight dinner or an impressive meal for guests.
Ingredients
Scale
For the Teriyaki Beef
- 1 lb flank steak or sirloin, thinly sliced
- 1/3 cup soy sauce (or tamari for gluten-free)
- 2 tbsp honey
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 tsp cornstarch (optional, for thickening)
- 2 tbsp water (if using cornstarch)
For the Rice
- 2 cups cooked jasmine rice (or brown rice for a healthier option)
- 1/2 cup pineapple chunks (fresh or canned, drained)
- 1 tbsp sesame oil
- 1/4 cup green onions, chopped
- 1 tbsp soy sauce (or tamari)
- 1 tsp rice vinegar
For the Pineapple
- 1/2 fresh pineapple, cut into rings (or canned pineapple rings)
- 1 tbsp olive oil
- 1 tbsp honey
For Garnish
- Sesame seeds
- Chopped cilantro or green onions
Instructions
- Prepare the Teriyaki Marinade: In a bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger to create the teriyaki marinade.
- Marinate the Beef: Add the thinly sliced flank steak or sirloin to the marinade, cover, and refrigerate for at least 30 minutes or up to 2 hours to allow flavors to penetrate the meat.
- Cook the Beef: Heat a large skillet or wok over medium-high heat. Add the marinated beef, reserving any leftover marinade, and cook until browned and just cooked through, approximately 3-4 minutes.
- Thicken the Sauce (Optional): If using, whisk cornstarch with water in a small bowl, pour into the skillet, and stir continuously for about 2 minutes until the teriyaki sauce thickens. Then remove from heat.
- Prepare the Rice Mixture: In a separate pan, warm sesame oil over medium heat. Add the cooked jasmine rice, pineapple chunks, chopped green onions, soy sauce, and rice vinegar. Stir everything together and heat for 2-3 minutes before removing from heat.
- Caramelize the Pineapple Rings: In a small skillet over medium heat, add olive oil and place the pineapple rings inside. Drizzle with honey and cook 2-3 minutes on each side until caramelized and lightly golden. Remove from heat.
- Assemble the Rice Stacks: Using a round mold or measuring cup, place a scoop of the rice mixture into the bottom and press down gently to form a compact layer.
- Add the Beef Layer: Place a layer of the cooked teriyaki beef over the rice, pressing lightly to compact.
- Top with Rice Layer: Add another layer of the rice mixture on top of the beef and press down firmly to hold the layers together.
- Finish the Stack: Carefully remove the mold and repeat the process to make the remaining stacks. Top each stack with a caramelized pineapple ring.
- Garnish and Serve: Sprinkle sesame seeds and chopped cilantro or green onions atop each stack. Serve immediately and enjoy the vibrant flavors.
Notes
- For a gluten-free version, substitute soy sauce with tamari.
- Use brown rice instead of jasmine rice for a healthier, higher fiber option.
- Marinating the beef longer will deepen the flavor; up to 2 hours is recommended but avoid longer to prevent meat from becoming mushy.
- The cornstarch thickening step is optional but recommended for a more sauce-like finish.
- If fresh pineapple is unavailable, canned pineapple rings work well but ensure they are drained.
- To save time, cook rice ahead of time and refrigerate before assembly.
