Black Rice Cakes with Ponzu Beef
Prep time
Cook time
Total time
The nutty and fruity flavor of the black rice and sticky texture work well with the salty, citrus flavor of ponzu sauce.
Recipe type: Appetizer
Cuisine: Chinese
Serves: 12-18
  • ½ lb. beef sirloin, cut into bite sized pieces
  • ½ cup ponzu sauce
  • 1 Tbsp. canola oil
  • 1 cup dry black rice
  • 1½ cups water
  1. In a 1 qt. resealable plastic bag, add beef and ponzu sauce. Seal bag, eliminating as much air as possible. Refrigerate 4-8 hours.
  2. For rice: Add water to a medium saucepan. Bring to a simmer. Stir in rice, then cover and cook on low for 20-30 minutes or until rice is tender. Add more water if rice is not cooked through. Transfer rice to a container, cover and refrigerate.
  3. Drain beef and discard marinade.
  4. In a large non-stick pan over medium-high heat, cook beef with canola oil in batches, stirring often until cooked through and liquid has evaporated. Transfer to a plate and cover until all meat is cooked.
  5. For cakes: Spray a small ¼ cup mold with non-stick spray. Fill half full with cooked black rice. Unmold by turning over onto a baking sheet covered with non-stick foil. Place one or two pieces of cooked beef on each cake and transfer with a small spatula to serving trays.
Recipe by Little Rusted Ladle at