Description
This Teriyaki Beef & Pineapple Rice Stack is a vibrant and flavorful dish featuring tender marinated beef, sweet caramelized pineapple rings, and fragrant jasmine rice mixed with fresh pineapple chunks and green onions. Perfect for a quick yet impressive dinner, it combines savory, sweet, and tangy flavors in an elegant layered presentation.
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 use 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 a flavorful teriyaki marinade.
- Marinate the Beef: Add the thinly sliced flank steak or sirloin to the marinade, cover, and refrigerate for at least 30 minutes to 2 hours to allow the beef to absorb the flavors.
- Cook the Beef: Heat a large skillet or wok over medium-high heat. Add the marinated beef along with any reserved marinade and cook, stirring occasionally, until the beef is browned and cooked through, about 3 to 4 minutes.
- Thicken the Sauce (Optional): For a thicker teriyaki sauce, mix cornstarch and water in a small bowl, then stir it into the skillet. Continue stirring until the sauce thickens, approximately 2 minutes. Remove the skillet from heat.
- Prepare the Pineapple Rice: In a separate pan, heat sesame oil over medium heat. Add cooked jasmine rice, pineapple chunks, chopped green onions, soy sauce, and rice vinegar. Stir well to combine and heat through for 2 to 3 minutes, then remove from heat.
- Caramelize the Pineapple Rings: Heat olive oil in a small skillet over medium heat. Place pineapple rings in the skillet and drizzle with honey. Cook 2 to 3 minutes on each side until caramelized and slightly golden. Remove from heat.
- Assemble the Rice Stacks: Using a round mold or measuring cup, place a scoop of the pineapple rice mixture at the bottom. Press down gently to form a compact layer.
- Add the Teriyaki Beef Layer: Top the rice with a layer of the cooked teriyaki beef, spreading evenly.
- Top with Another Rice Layer: Add another layer of pineapple rice on top of the beef and press firmly to compact the stack.
- Remove the Mold: Carefully lift the mold or measuring cup away, leaving the formed rice stack intact. Repeat with remaining ingredients to make additional stacks.
- Garnish and Serve: Place a caramelized pineapple ring on top of each stack. Sprinkle with sesame seeds and chopped cilantro or green onions for garnish. Serve immediately and enjoy!
Notes
- The marinating time can be extended up to 2 hours for deeper flavor.
- Use tamari instead of soy sauce to make this recipe gluten-free.
- Brown rice can be substituted for jasmine rice for a healthier option with more fiber.
- The optional cornstarch slurry adds thickness to the teriyaki sauce but can be omitted for a lighter coating.
- To make the pineapple rice fragrant, freshly cooked day-old rice works best to prevent clumping.
- For an extra touch, sprinkle toasted sesame seeds over the finished dish.
