Description
A delicious poke bowl featuring marinated beef fillet steak, fresh vegetables, and caramelized pineapple.
Ingredients
Scale
- 200 g beef fillet steak
- 1 garlic clove (peeled and minced)
- 1 tsp minced ginger
- 1 1/2 tsp shichimi togarashi
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp vegetable oil
- 1 tbsp soft brown sugar
- 2 tsp Chinese rice vinegar
- 4 slices pineapple (each slice cut in half)
- 2 tbsp soft light brown sugar
- 100 g boiled brown and wild rice
- 40 g mixed salad leaves
- 1/2 avocado (de-stoned, peeled and sliced)
- 3 radishes (thinly sliced)
- 1/2 cucumber (peeled into strips)
- 4 tbsp cooked edamame beans
- 2 spring onions (scallions, finely chopped)
- 1 tsp mixed black and white sesame seeds
- pinch shichimi togarashi
- 4 Thai chillies (sliced in half lengthways, optional)
Instructions
- Take your steak out of the fridge and place it in a bowl.
- In a separate bowl, mix together all of the marinade ingredients. Pour half over the steak and reserve the rest to use as the salad dressing. Cover the steak and leave to marinate at room temperature for 1 hour.
- Heat up a griddle or frying pan on a high heat. Once very hot, place the steak in the pan and cook for 2-3 minutes on each side, so the steak is seared but still very pink in the middle. Remove from the pan and place on a board to rest for a few minutes.
- Meanwhile, sprinkle the pineapple slices with the brown sugar on both sides and place on the hot griddle. Cook, turning once until browned and lightly caramelized on both sides (takes about 3-4 minutes altogether). Remove from the heat.
- Divide the rice and salad leaves between two bowls. Nestle the caramelized pineapple pieces in the bowls and top with avocado slices, radish slices, and cucumber strips that have been folded prettily to fit in the bowl. Spoon on the edamame beans.
- Go back to your steak and slice it into half-inch cubes. Place the steak on top of the two salad bowls.
- Sprinkle over the spring onions, sesame seeds, and a pinch of shichimi. Arrange the Thai chillies on top if using, before serving the poke bowls with the reserved salad dressing.
Notes
- Marinate the steak for a longer time (up to overnight) for more flavor.
- Use fresh pineapple for a better taste, but canned pineapple can work in a pinch.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: main dish
- Method: grilling
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 12 g
- Sodium: 900 mg
- Fat: 25 g
- Saturated Fat: 4 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 70 mg