Yen Can Cook ~ Seared Steak Poke Bowl

I still have a piece of Black Angus True Aussie Beef Striploin sit in my freezer which was gifted by Meat & Livestock Australia (MLA) and instead of just pan fry it, I decided to try my hand at assembling a poke bowl.

Poke Bowl (pronounced “POH-keh), is a Hawaiian national dish which gets its name from the food prep. Poke means “to slice or cut” in Hawaiian and refers to chunks of raw, marinated fish (usually tuna) which is then tossed over rice and topped with vegetables and umami-packed sauces. But instead of raw marinated fish, I used pan seared steak as my protein for my poke bowl. 

 

Ingredients (Serve: 2)

200g beef fillet steak

2 bowls cooked rice /brown/cauliflower rice

Cooking oil

 

Ingredients A

Coral lettuce or any salad leaves, cut into bit size

Cucumber, peeled into strips

Carrot, peeled into strips

Cooked edamame beans

Cooked corn kernels

Caramelized Pineapple

Pineapple, sliced

Brown sugar

Note: Quantity of Ingredients A and Seared Pineapple are adjustable according to personal preference.

 

Marinade & Dressing

2 cloves garlic, minced

1 teaspoon minced ginger

1.5 teaspoons Shichimi Togarashi

2 tablespoons soy sauce

1 tablespoon sesame oil

1 tablespoon vegetable oil

1 tablespoon brown sugar

2 teaspoon Chinese rice vinegar

 

Garnishing (Optional)

1 teaspoon white sesame seeds

A pinch Shichimi Togarashi

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Step 1: In a bowl, add in all ingredients of Marinade & Dressing, mix well and pour half over the steak as marinade and reserve the rest to use as the dressing. Marinade the steak for at least 1 hour. Allow the steak come up to room temperature before cooking.

Step 2: Heat up some cooking oil on frying pan on high heat, place the steak into 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.

(Note: You may cook the steak to your preferred doneness)

Step 3: Sprinkle the pineapple slices with the brown sugar on both sides and cook on the hot pan. Cook until browned and lightly caramelized on both sides. Remove and set aside.

Step 4: Cut the steak (Step 2) & Pineapple into cubes.

Step 5: Divide cooked rice between two bowls, top steak cubes, pineapple cubes and all the Ingredients A. 

Step 6: Drizzle with dressing (Step 1) and sprinkle with Shichimi Togarashi and sesame seeds.

Step 7: Serve.

 

#TrueAussiebeef #PremiumMeat #TheGreatAussieBeefEscape

HAPPY COOKING!  #dudukrumahagain #stayhealthy

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