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To make the teriyaki beef and avocado rice stack, you need a few key ingredients. First, use 1 pound of flank steak. Slice it thinly against the grain for tenderness. You will also need 1 cup of cooked jasmine rice. This rice adds a light, fluffy base. A ripe avocado, sliced, adds creaminess and flavor. The teriyaki sauce, about 1/3 cup, gives a rich, sweet taste. Fresh green onions add a nice crunch. Finally, sesame oil and vegetable oil help in cooking.

Teriyaki Beef and Avocado Rice Stack

Discover the deliciousness of teriyaki beef and avocado rice stack in our latest blog post! This recipe is not only flavorful but also nutritious, featuring essential ingredients and marinating tips for mouthwatering results. Learn layering techniques that elevate both taste and presentation, plus creative variations for any meal. Ready to impress at your next dinner? Click through and explore these easy-to-follow recipes today!
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Ingredients
  

1 lb flank steak, sliced thinly against the grain

1 cup cooked jasmine rice

1 ripe avocado, sliced

1/3 cup teriyaki sauce (low sodium)

2 green onions, chopped

1 tablespoon sesame oil

1 tablespoon vegetable oil

1 teaspoon grated ginger

1 clove garlic, minced

Salt and pepper to taste

Toasted sesame seeds, for garnish

Fresh cilantro leaves, for garnish

Instructions
 

Marinate the Beef: In a bowl, combine the sliced flank steak, teriyaki sauce, garlic, and grated ginger. Mix well and let it marinate for at least 30 minutes while you prepare the other ingredients.

    Cook the Rice: If you haven’t done so already, cook the jasmine rice according to package instructions. Once done, fluff and set aside.

      Cook the Beef: Heat the vegetable oil in a large skillet over medium-high heat. Add the marinated beef to the skillet in a single layer and cook for about 2-3 minutes on each side or until browned and cooked through. Remove from heat and stir in sesame oil and chopped green onions. Season with salt and pepper as desired.

        Assemble the Stack: In a large ring mold or round frame, layer the cooked jasmine rice at the bottom. Use the back of a spoon to press it down firmly. Next, add a layer of the cooked teriyaki beef on top of the rice, followed by slices of avocado. Continue layering until the mold is full, finishing with avocado on top.

          Serve: Carefully remove the ring mold to reveal the stacked layers. Garnish with toasted sesame seeds and fresh cilantro leaves for added flavor and color.

            Enjoy: Serve immediately while warm, paired with extra teriyaki sauce for drizzling if desired.

              Prep Time: 30 minutes | Total Time: 1 hour | Servings: 2-4