Beef teriyaki with rice, truffle and avocado plated beautifully

Beef Teriyaki and Rice, Truffles and Avocado

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Avocado Beef Olive Oil Rice Teriyaki

 

Prep: 15 min | Cook: 20 min | Servings: 4 | Difficulty: Easy

Ingredients

  • 500g beef tenderloin (or ribeye)
  • 3 tbsp teriyaki sauce
  • 2 tbsp truffle oil
  • 1 ripe avocado
  • 300g cooked Japanese rice
  • 2 tbsp olive oil
  • 2 garlic cloves, minced
  • Salt and black pepper to taste
  • 1 tsp sesame seeds
  • Green onions for garnish

Chef's Tips

  • Slice beef against the grain for maximum tenderness
  • Marinate beef for 30+ minutes for deeper flavor
  • Add truffle oil at the end to preserve aroma
  • Use slightly underripe avocado for better texture

Instructions

  1. Slice beef into 1cm thick strips and marinate in 2 tbsp teriyaki sauce for 10 minutes.
  2. Heat olive oil in wok over medium-high. Sauté garlic for 30 seconds until fragrant.
  3. Add beef and sear 3-4 minutes per side until nicely browned.
  4. Pour in remaining marinade and simmer 2-3 minutes until slightly thickened.
  5. Slice avocado and prepare fresh rice while beef cooks.
  6. Plate rice, top with beef and avocado. Drizzle with truffle oil and garnish with sesame seeds and green onions.

Recipe Notes

Substitutions: Use chicken or tofu instead of beef. For gluten-free, use tamari instead of teriyaki.

Storage: Best served immediately. Leftovers keep 1 day (without avocado).

Nutrition Facts (per serving)

  • Calories: 450
  • Protein: 28g
  • Carbohydrates: 35g
  • Fat: 22g

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