Saucy Teriyaki Beef Stack with Rice, Crisp Vegetables, and Runny Egg
Emma cooked this in an Instagram reel. SeeMeCook wrote it up from the reel as a full recipe and added ingredient weights and nutrition.
Watch the original reelImported by K Kampani on SeeMeCook
A layered comfort-food bowl featuring fluffy rice, crisp vegetables, tender teriyaki beef, and a runny fried egg. The components are stacked for a striking presentation and finished with savory sauce and beef juices.
- Time
- 40 minutes
- Equipment
- Stovetop
- Good for
- Lunch or dinner
- Cuisine
- East Asian
- Contains
- Gluten, sesame, eggs, and soy
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 185 g
- 160 g
- 14 g
- 60 g
- 200 g
- 30 g
- 100 g
- 3 g
Weights are estimates. Together, the ingredients weigh about 1.09 kg before cooking, which is about 545 g per serving.
Steps
Cook the white rice according to the package directions until tender and fluffy. Keep it covered and warm while preparing the remaining components.
Prepare the vegetables by cutting the carrot into thin matchsticks or ribbons, slicing the cucumber thinly, and finely slicing the green onions. Keep the vegetables crisp and chilled or at room temperature until assembly.
Place the thinly sliced beef in a bowl and coat it with about half of the teriyaki sauce. Let it stand for 10 minutes while the pan heats.
Heat a large skillet or wok over medium-high heat. Add half of the oil and heat until shimmering.
Add the marinated beef in a single layer. Cook for 2 to 4 minutes, turning once or twice, until browned at the edges and just cooked through. Avoid overcrowding the pan so the beef sears rather than steams.
Pour in the remaining teriyaki sauce and toss the beef for 1 to 2 minutes, scraping up any browned bits, until the sauce is glossy and coats the meat. Remove the skillet from the heat.
Heat the remaining oil in a clean nonstick skillet over medium heat. Crack in the eggs and cook until the whites are set and the yolks are still visibly runny, about 3 to 4 minutes. Season lightly with salt if needed.
To assemble each stack, place a portion of warm rice in a bowl or ring mold and press it gently into an even layer. Add the crisp vegetables, followed by the saucy teriyaki beef and its juices.
Top each stack with a runny egg. Finish with sliced green onion and sesame seeds, and serve immediately while the rice and beef are hot.
Notes
The provided post and transcript describe the dish visually but do not provide a written ingredient list, measurements, or complete method. Quantities and technique are therefore estimated from the description. For food safety, cook beef to the desired level using a reliable thermometer, and use pasteurized eggs if serving runny yolks.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 932
- Protein
- 55 g
- Carbs
- 100 g
- Fat
- 35 g
- Fiber
- 4 g
Where the calories come from
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