Seared Steak Poke Bowl

Seared Steak Poke Bowl

In this seared steak poke bowl, the richness is retained but the dish is made lighter!

preparation Time: Ten Mins

Cook Time:Fifteen mins

Total Time: Twenty Five Mins

Ingredients For Seared Steak Poke Bowl

Marinate and sear

  1. 200 g (½ lb) of beef fillet steak
  2. mince 1 clove of peeled and chopped garlic.
  3. 1 tsp finely chopped ginger
  4. 1 ½ tsp shichimi togarashi
  5. 2 tbsp soy sauce
  6. 1 tbsp sesame oil
  7. 1 tbsp vegetable oil
  8. 1 tbsp soft brown sugar
  9. 2 tsp Chinese rice vinegar

To make seared pineapple

  1. cut 4 pineapple slices in half
  2. alternatively, use 4-6 canned pineapple rings.
  3. 2 tablespoons soft, light brown sugar

Salad bowl:

  1.  100 g, or ½ cup cooked brown wild rice
  2.  40 g of and  (½ packed cup) mixed salad greens
  3. one avocado, peeled, sliced, and destined
  4. three radishes – cucumber, thinly cut- peeled into strips with a peeler
  5. Four tablespoons of cooked edamame beans
  6. two finely chopped spring onions
  7. one tsp of mixed black and white sesame seeds
  8. 4 Thai chilies, cut in half lengthwise (optional; I like to use them as decorations, but they can be rather hot) pinch shichimi togarashi

Instruction For Seared Steak Poke Bowl

  1. Remove the  steak from the refrigerator and transfer it to a bowl.(200 grammes (½ pound) of beef fillet.)
  2. Combine all the ingredients for the marinade in a different bowl. With the remaining, save half for the salad dressing and pour the remainder over the meat. The steak should be covered and left to marinate for one hour at room temperature (you may marinate it for longer, up to overnight, but then you’ll need to refrigerate it and remove it from the refrigerator an hour before cooking so that it can come to room temperature).(1 tablespoon finely chopped ginger, ½ teaspoon shichimi togarashi, 2 tablespoons soy sauce, 1 tablespoon sesame oil, 1 tablespoon vegetable oil, 1 tablespoon soft brown sugar, 2 tablespoons Chinese rice vinegar, and 1 garlic clove)
  3. Place a frying pan or griddle over high heat. When the pan is extremely hot, add the steak and cook it for two to three minutes on each side, or until it is seared on all sides but still has a vibrant pink centre. Take out of the pan and set aside to rest for a few minutes on a board.
  4. In the meantime, set the pineapple slices on the hot griddle and sprinkle both sides with the brown sugar. Simmer for 3–4 minutes, flipping once, or until both sides are lightly caramelised and browned. Take off the heat source.(2 tablespoons soft light brown sugar and 4 pineapple slices).
  5. Spoon the rice and greens into two dishes. Place the caramelised pineapple pieces in the bowls and garnish with the prettily folded cucumber strips, radish slices, and avocado slices. Eat the edamame beans with a spoon.
    (Boiled brown and wild rice (100 g; ½ cup plus 2 tablespoons), 40 g (½ packed cup) mixed salad greens, 1 avocado, 3 radishes, 1 cucumber, and 4 tablespoons cooked edamame beans).
  6. Return to your steak and cut it into cubes the size of half an inch. Arrange the two salad dishes on top of the steak.
  7. Add a small pinch of shichimi and sprinkle with sesame seeds and spring onions. Before serving the poke bowls with the salad dressing that was set aside, arrange the Thai chilies on top, if using.
    (Four Thai chilies, one tsp of mixed black and white sesame seeds, two spring onions, and a dash of shichimi togarashi


Calories: 798kcalCarbohydrates: 72gProtein: 29gFat: 46gSaturated Fat: 16gCholesterol: 70mgSodium: 1124mgPotassium: 1485mgFiber: 11gSugar: 41gVitamin A: 3520IUVitamin C: 228.1mgCalcium: 125mgIron: 6.6mg
Recipe adapted from Nickey

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