Description
A vibrant and flavorful Teriyaki Beef & Pineapple Rice Stack combining tender marinated flank steak, sweet caramelized pineapple, and fragrant jasmine rice with a hint of sesame and green onions. Perfect for a visually impressive and delicious meal that balances savory and sweet flavors in every bite.
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, garlic, and ginger to create the marinade that will infuse the beef with rich, tangy flavors.
- Marinate the Beef: Add the thinly sliced beef to the marinade, cover, and refrigerate for at least 30 minutes, allowing the meat to absorb the flavors. Marinating up to 2 hours is also ideal.
- Cook the Beef: Heat a large skillet or wok over medium-high heat, then add the marinated beef (reserving extra marinade). Cook for 3-4 minutes until the beef is browned and cooked through.
- Thicken the Sauce: If a thicker sauce is desired, mix cornstarch with water and stir into the skillet. Cook for about 2 minutes until the sauce thickens, then remove from heat.
- Prepare the Rice Mixture: In a separate pan, warm sesame oil over medium heat. Add cooked rice, pineapple chunks, green onions, soy sauce, and rice vinegar. Stir and cook for 2-3 minutes until heated through, then remove from heat.
- Caramelize the Pineapple Rings: Heat olive oil in a small skillet over medium heat, place pineapple rings in and drizzle with honey. Cook 2-3 minutes per side until golden and caramelized, then remove from heat.
- Assemble the Rice Stack – Base: Using a round mold or measuring cup, place a scoop of the rice mixture at the bottom and press gently to form a compact layer.
- Add Teriyaki Beef Layer: Top the rice layer with a generous portion of teriyaki beef, spreading evenly for the next layer.
- Top with Second Rice Layer: Add another scoop of the rice mixture atop the beef, pressing firmly to hold the stack together.
- Remove Mold and Repeat: Carefully lift the mold off to keep the shape intact. Repeat the assembly with remaining ingredients to make four stacks.
- Garnish and Serve: Place a caramelized pineapple ring on each stack and sprinkle with sesame seeds and chopped cilantro or green onions. Serve immediately and enjoy the harmonious blend of flavors.
Notes
- Use tamari instead of soy sauce for a gluten-free option.
- Brown rice can be used instead of jasmine rice for a healthier alternative with more fiber.
- Marinate beef for up to 2 hours for deeper flavor infusion.
- Cornstarch is optional but recommended if you prefer a thicker teriyaki sauce.
- Caramelizing pineapple adds a sweet, smoky depth to the dish.
- Assembling the stacks with a mold helps achieve a professional presentation.
- Serve immediately to enjoy the best texture and flavors.
