Ingredients:

  • 1 lb Sirloin or Ribeye, sliced paper-thin against the grain
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1/4 cup low-sodium soy sauce
  • 2 tbsp brown sugar
  • 1 tbsp toasted sesame oil
  • 1 tsp Gochugaru (Korean chili flakes)
  • 3 cups cooked Jasmine rice, warm
  • 1 tsp rice vinegar
  • 1/2 tsp toasted sesame seeds
  • 1/4 tsp sea salt
  • 1 English cucumber, thinly sliced
  • 1 large carrot, shredded
  • 1 ripe avocado, sliced
  • 2 tbsp rice vinegar
  • 1 tsp honey
  • 1 tbsp neutral oil
  • 2 tbsp green onions, sliced
  • 4 tbsp sriracha mayo

Instructions:

  1. Prep the beef. Slice the 1 lb sirloin into thin ribbons and toss with minced garlic, ginger, soy sauce, brown sugar, sesame oil, and Gochugaru. Note: Marinating even for 5 minutes makes a difference.
  2. Season the rice. Fold 1 tsp rice vinegar, sesame seeds, and 1/4 tsp salt into the 3 cups of warm Jasmine rice. Note: Keep the rice covered so it stays moist and tacky.
  3. Quick pickle the veg. Whisk 2 tbsp rice vinegar and 1 tsp honey, then toss with the sliced cucumber and shredded carrot.
  4. Heat the pan. Place 1 tbsp neutral oil in a large skillet over high heat until the oil shimmers and barely smokes.
  5. Flash sear the beef. Add the beef to the pan in a single layer. Cook for 2 minutes until edges are crispy and dark brown. Note: Don't crowd the pan; work in batches if needed.
  6. Prepare the mold. Lightly grease a 1 cup measuring cup with a drop of oil or water.
  7. Layer the base. Pack about 3/4 cup of the seasoned rice into the bottom of the cup, pressing down firmly with the back of a spoon.
  8. Add the veg. Place a layer of the cucumber and carrot mixture on top of the rice inside the cup.
  9. Flip and release. Carefully invert the cup onto the center of a plate. Tap the bottom until the rice stack slides out cleanly.
  10. Crown and garnish. Top the stack with a generous pile of seared beef, avocado slices, green onions, and a drizzle of sriracha mayo.