Description
A flavorful Korean BBQ Beef Rice Stack featuring tender marinated beef, perfectly seasoned jasmine rice, and fresh vegetables, layered into a beautiful and delicious dish that’s quick and easy to prepare in just 25 minutes.
Ingredients
Scale
Marinade and Beef
- 1 pound beef sirloin or ribeye, thinly sliced
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons toasted sesame oil
- 3 cloves garlic, minced
- 1 teaspoon freshly grated ginger
- 1 tablespoon rice vinegar
- 1/2 teaspoon ground black pepper
- 1 tablespoon sesame seeds, plus more for garnish (optional)
Rice Seasoning
- 2 cups cooked jasmine rice, hot
- 1 tablespoon rice vinegar
- 1 teaspoon granulated sugar
- 1/2 teaspoon fine salt
Vegetables and Garnishes
- 1 small cucumber, thinly sliced
- 1 ripe avocado, sliced
- 1/2 cup shredded carrots
- 1/4 cup green onions, thinly sliced
- Nori strips, for garnish (optional)
- Extra sliced green onions, for garnish
- Extra sesame seeds, for garnish
- Spicy mayonnaise, for serving (optional)
Instructions
- Marinate the Beef: In a large bowl, combine soy sauce, brown sugar, toasted sesame oil, minced garlic, grated ginger, rice vinegar, and black pepper. Add the thinly sliced beef and toss to coat evenly. Cover and refrigerate for 20 minutes up to 1 hour to allow the flavors to meld.
- Sear the Beef: Heat a large skillet over medium-high heat. Arrange the marinated beef in a single layer and sear for 3 to 5 minutes, stirring occasionally, until the beef is browned and cooked through. Sprinkle sesame seeds over the beef during cooking and toss to combine.
- Season the Rice: In a small bowl, stir together rice vinegar, granulated sugar, and salt until dissolved. Pour this mixture over the hot cooked jasmine rice and gently mix until the rice is thoroughly seasoned.
- Prepare Vegetables: Thinly slice the cucumber and avocado. Shred the carrots and thinly slice the green onions to have them ready for layering.
- Assemble the Rice Stack: Place a ring mold on a serving plate. Firmly pack the seasoned rice into the base of the mold. Add a generous layer of Korean BBQ beef on top, followed by sliced cucumber, avocado, shredded carrots, and green onions. Carefully remove the ring mold to keep the stack intact.
- Garnish and Serve: Top the stack with nori strips, extra green onions, additional sesame seeds, and a drizzle of spicy mayonnaise if desired. Serve immediately to enjoy the fresh and vibrant flavors.
Notes
- Marinate the beef for at least 20 minutes; longer marination (up to 1 hour) enhances flavor.
- Use a very hot skillet to get a nice sear on the beef without overcooking.
- Jasmine rice is preferred for its fragrance and subtle sweetness, but any long grain rice can work.
- For a spicier kick, customize the spicy mayonnaise with extra chili paste or sriracha.
- To make it gluten-free, use tamari instead of soy sauce.
- Serve immediately after assembly to keep the fresh ingredients crisp.
