How’s January treating you guys?
Are you still loving the cold season, eating lots of lovely soups and stews and other comforting dinners by a big warm fire?
Or are you (like me) getting sick of your hands being cold ALL the time, trying to lose weight, and looking forward to wearing t-shirts and other summer clothes, instead of feeling like a marshmallow in your big coat and scarf?
I sound a little grumpy I suppose, but I’m not really. I would rather lose this stone magically, instead of having to reduce my calorie intake, but I’m enjoying the feeling of not overeating and that feeling after an exercise session.
We’re also taking the kids out for lots of walks, whenever we can fit some time and, and I think the time away from our screens is benefiting the whole family.
Food-wise, I’m cutting back a lot, with one treat day a week. The rest of the time I’m trying to keep to very low carbs for breakfast and lunch, then enjoying them with dinner. I’m also trying to ensure I fast for 14-16 hours in each 24 hours. Which really helps prevent the evening snacking I’m so fond of.
One thing I refuse to do is to sacrifice nice flavours (ok, I did share the mud-flavoured warm smoothie on my Instagram stories the other day, but it was accidentally nasty-tasting). I want tongue-tingling tastes that satisfy.
Which is my smooth transition into this poke bowl……
Cubes of marinated fillet steak, seared to smoky/juicy perfection and served alongside rice, avocado, crunchy veggies and caramelized pineapple slices. All finished off with a lightly spicy, garlicky dressing.
I know poke bowls normally consist of raw salmon, but I’m not quite ready for a full-on cold food for dinner just yet. The seared steak makes a great alternative, until we’re closer to the summer months!
Check out a few of my other nourish bowls:
The Seared Steak Poke Bowl Recipe:
Seared Steak Poke Bowl
Seared beef and marinade:
- 4 slices pineapple - each slice cut in half (or you could use 4-6 pineapple rings from a can)
- 2 tbsp soft light brown sugar
- 100 g (½ cup + 2 tbsp) boiled brown and wild rice
- 40 g (½ packed cup) mixed salad leaves
- ½ avocado - de-stoned, peeled and sliced
- 3 radishes - thinly sliced
- ½ cucumber - peeled into strips, using a vegetable peeler
- 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 – I like to use these for decoration, but that are pretty hot)
- Take your steak out of the fridge and place in a bowl.200 g (½ lb) beef fillet steak
- 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 marinade at room temperature for 1 hour (you can marinade for longer – up to overnight, but if you do, you’ll need to refrigerate it, then take the steak out of the fridge an hour before cooking it to allow it to come up to room temperature).1 tsp minced ginger, 1 ½ 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, 1 garlic clove
- 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.4 slices pineapple, 2 tbsp soft light brown sugar
- 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.100 g (½ cup + 2 tbsp) boiled brown and wild rice, 40 g (½ packed cup) mixed salad leaves, ½ avocado, 3 radishes, ½ cucumber, 4 tbsp cooked 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.2 spring onions, 1 tsp mixed black and white sesame seeds, pinch shichimi togarashi, 4 Thai chillies
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