Description
A vibrant and flavorful Teriyaki Beef & Pineapple Rice Stack recipe featuring tender marinated flank steak, sweet caramelized pineapple, and fragrant jasmine rice, layered beautifully for an impressive yet easy-to-make meal perfect for weeknight dinners or special occasions.
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
- Make the Teriyaki Marinade: In a bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated fresh ginger to create the flavorful teriyaki marinade.
- Marinate the Beef: Place the thinly sliced flank steak or sirloin into the marinade, cover, and refrigerate for at least 30 minutes, allowing the flavors to penetrate the meat—up to 2 hours for best results.
- Cook the Beef: Heat a large skillet or wok over medium-high heat. Add the marinated beef slices, reserving any leftover marinade. Cook for about 3-4 minutes until the beef is browned and cooked through.
- Thicken the Sauce (Optional): If a thicker teriyaki sauce is desired, mix the cornstarch with water in a small bowl and stir into the skillet. Cook for an additional 2 minutes, allowing the sauce to thicken, then remove from heat.
- Prepare the Rice Mixture: In a separate pan, heat sesame oil over medium heat. Add the cooked jasmine rice, pineapple chunks, chopped green onions, soy sauce, and rice vinegar. Stir well and cook for 2-3 minutes until heated through, then remove from heat.
- Caramelize the Pineapple Rings: In a small skillet, warm olive oil over medium heat. Add the pineapple rings and drizzle with honey. Cook each side for 2-3 minutes until caramelized and golden, then remove from heat.
- Assemble the Rice Stack: Using a round mold or measuring cup as a mold, layer a scoop of the rice mixture at the bottom, pressing down gently to compact it.
- Add the Beef Layer: Top the rice with a generous layer of the cooked teriyaki beef slices.
- Second Rice Layer: Add another layer of the rice mixture on top of the beef, pressing firmly to compact the stack.
- Remove Mold and Garnish: Carefully lift the mold off. Place a caramelized pineapple ring on top of each stack and garnish with sesame seeds and chopped cilantro or green onions.
- Serve: Serve the rice stacks immediately while warm and enjoy your delicious Teriyaki Beef & Pineapple Rice Stack.
Notes
- For gluten-free option, use tamari instead of soy sauce.
- Marinate beef for up to 2 hours for deeper flavor but not longer to avoid over-tenderizing.
- Brown rice can be used instead of jasmine rice for a healthier twist.
- The cornstarch thickening step is optional but recommended for a richer sauce.
- Use fresh pineapple rings for best caramelization and flavor, canned pineapple works as a convenient alternative.
- Can be served with a side of steamed vegetables or a simple green salad for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Asian
