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
- Slice beef into 1cm thick strips and marinate in 2 tbsp teriyaki sauce for 10 minutes.
- Heat olive oil in wok over medium-high. Sauté garlic for 30 seconds until fragrant.
- Add beef and sear 3-4 minutes per side until nicely browned.
- Pour in remaining marinade and simmer 2-3 minutes until slightly thickened.
- Slice avocado and prepare fresh rice while beef cooks.
- 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).
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