Description

This Korean BBQ Beef Rice Stack is a vibrant and flavorful dish that layers marinated, seared beef over seasoned jasmine rice, topped with fresh vegetables and garnishes. It combines the savory richness of Korean-style beef with the freshness of cucumber, avocado, and carrots, making for a delicious and visually appealing meal perfect for a quick lunch or dinner.

Ingredients

Beef Marinade

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 & Toppings

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)

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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 thoroughly to coat each piece evenly. Cover the bowl and refrigerate for at least 20 minutes, up to 1 hour, to allow the flavors to penetrate the meat.
Sear the Beef: Heat a large skillet over medium-high heat until hot. Arrange the marinated beef in a single layer in the skillet. Sear for 3 to 5 minutes, stirring occasionally, until the beef is nicely browned and cooked through. Just before finishing, sprinkle sesame seeds over the beef and toss to combine, allowing the seeds to toast slightly.
Season the Rice: In a small bowl, stir together rice vinegar, granulated sugar, and salt until completely dissolved. Drizzle this seasoning mixture over the hot cooked jasmine rice. Gently toss or fold the rice to evenly distribute the flavor without mashing the grains.
Prepare the Vegetables: Thinly slice the cucumber and avocado, shred the carrots, and thinly slice the green onions to prepare the fresh toppings that will add texture and brightness to the dish.
Assemble the Rice Stack: Place a ring mold on a serving plate. Pack a firm layer of the seasoned rice into the base of the mold to create a stable foundation. Add a generous layer of the Korean BBQ beef on top of the rice, followed by the cucumber slices, avocado slices, shredded carrots, and green onions in layers. Carefully lift and remove the ring mold to reveal a beautiful stacked presentation.
Garnish and Serve: Top the rice stack with nori strips, extra green onions, additional sesame seeds, and a drizzle of spicy mayonnaise if desired for extra flavor and visual appeal. Serve immediately to enjoy the contrast of warm beef and seasoned rice with fresh toppings.

Notes

For best flavor, marinate the beef for at least 30 minutes, but you can marinate up to 1 hour for more depth.
Use a sharp knife to thinly slice the beef and vegetables for clean, even layers in the stack.
If spicy mayonnaise is unavailable, you can make your own by mixing mayonnaise with a bit of sriracha or chili paste.
This dish works well as a meal prep option; store components separately to maintain freshness.
Substitute jasmine rice with short-grain sushi rice for a stickier texture if preferred.