A hearty rice bowl with tender, briefly fried steak and fresh vegetables. The creamy sesame house sauce completes it, the most savoury of the four bowls.
Steak poké bowl
Region: Hawaii
Steak poké bowl
Region: Hawaii
Method
01
Cook the rice
Rinse the rice until the water is almost clear. Cook with the stated amount of water in a pan with a lid for approx. 10–12 min over a low heat. Leave to rest for 10 min, mix in the rice vinegar, sugar and salt and leave to cool in the fridge.
02
Prepare the vegetables
Cut the cucumber and carrot into fine julienne. Cook the edamame for a few minutes and drain. Drain the sweetcorn.
03
House sauce
Mix the mayonnaise, soy sauce, sesame oil, honey, rice vinegar and sesame seeds to a creamy sauce.
04
Fry the steak
Pat the steak dry and lightly season with pepper and salt. Heat the sunflower oil in a hot pan and fry the steak for 1–2 minutes per side, so it stays pink. Leave to rest for a few minutes and cut into thin slices.
05
Assemble and serve
Divide the rice between two bowls. Lay the slices of steak on top and add cucumber, carrot, edamame and sweetcorn. Spoon the house sauce over the bowl and serve immediately.
Tips & notes
A few drops of sesame oil over the steak give extra flavour. Really let the meat rest before slicing, and it stays juicy. Best fresh; keep leftover components separately in the fridge and eat them within 1 day.
Variations
- Replace the steak with chicken or prawns from the other poké bowl variants for variety with the same base.
- Add pickled ginger for a fresher, sour counterpart to the savoury sauce.
Contains:
Gluten
Eggs
Soya
Sesame
Sulphites
| Calories | 910 kcal |
|---|---|
| Protein | 45 g |
| Carbohydrates | 52 g |
| Fat | 59 g |
| Fibre | 6 g |
Estimated values, calculated from standard nutritional values per ingredient.
