Teriyaki Beef with Pineapple Rice Stack (Print version)
Tender teriyaki beef layered over savory jasmine rice with juicy pineapple, scallions, and sesame for a colorful sweet-savory dinner.
# Ingredients:
For the rice base
01 -
1 1/2 cups (300 g) jasmine rice, rinsed
02 -
2 1/4 cups (540 ml) low-sodium chicken broth
03 -
2 tablespoons soy sauce
04 -
1 tablespoon toasted sesame oil
05 -
1/4 teaspoon garlic powder
For the teriyaki beef
06 -
1 lb (450 g) sirloin steak, thinly sliced across the grain
07 -
1/2 cup (120 ml) teriyaki sauce
08 -
2 tablespoons honey
09 -
1 tablespoon low-sodium soy sauce
10 -
2 cloves garlic, minced
11 -
1 teaspoon freshly grated ginger
12 -
1 tablespoon neutral oil
For the pineapple topping
13 -
1 1/2 cups (250 g) fresh or well-drained canned pineapple chunks
14 -
3 scallions, thinly sliced
15 -
1 tablespoon toasted sesame seeds
16 -
Lime wedges, optional
# Instructions:
01 -
Combine rinsed rice, chicken broth, soy sauce, sesame oil, and garlic powder in a saucepan. Bring to a boil, cover, reduce heat to low, and cook for 15 minutes. Rest covered for 10 minutes, then fluff.
02 -
Whisk teriyaki sauce, honey, soy sauce, garlic, and ginger in a bowl. Add the sliced beef and toss well. Marinate for 15-30 minutes while the rice cooks.
03 -
Heat oil in a large skillet or grill pan over medium-high heat. Add beef in a single layer and cook for 1-2 minutes per side until browned and just cooked through. Work in batches if needed.
04 -
Add pineapple chunks to the same pan and cook for 1-2 minutes until warm and lightly glazed. Keep them juicy, not soft and mushy.
05 -
Spoon rice into a ring mold or small bowl and press lightly. Turn onto plates, then top with teriyaki beef and pineapple. Finish with scallions, sesame seeds, and lime if using.
# Good to know:
01 -
Best assembled right before serving so the pineapple stays juicy and the rice holds its shape.
02 -
For bowls instead of stacks, spoon the rice into serving bowls and layer the beef and pineapple on top.