Lightening things up without forfeiting any of the flavour in this seared steak poke bowl!Steak poke bowl with avocado and pineapple in a blue bowl

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?

Side on shot of steak poke bowl with rice, cucumber and edamame in a blue bowl. Further poke bowl in the background.
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.

Close up overhead shot of seared steak poke bowl in a blue bowl with avocado and edamame beans

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.

Overhead photo of two steak poke bowls in blue bowls with avocado and chillies.

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:

5 from 3 votes

Seared Steak Poke Bowl

Lightening things up without forfeiting any of the flavour in this seared steak poke bowl!
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 2 people
Course: Dinner
Cuisine: Hawaiian


Seared beef and marinade:

Seared pineapple:

  • 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

Salad bowl:

  • 100 g (1/2 cup + 2 tbsp) boiled brown and wild rice
  • 40 g (1/2 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)
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  • Take your steak out of the fridge and place in a bowl.
    200 g (1/2 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 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, 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 (1/2 cup + 2 tbsp) boiled brown and wild rice, 40 g (1/2 packed cup) mixed salad leaves, 1/2 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


Nutritional info is per serving - and this recipe serves 2. If you want to lower the calories on this one, you can reduce the the steak and avocado (they're the highest calorie ingredients) or split the recipe between three, instead of two people.


Calories: 798kcal | Carbohydrates: 72g | Protein: 29g | Fat: 46g | Saturated Fat: 16g | Cholesterol: 70mg | Sodium: 1124mg | Potassium: 1485mg | Fiber: 11g | Sugar: 41g | Vitamin A: 3520IU | Vitamin C: 228.1mg | Calcium: 125mg | Iron: 6.6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.

Welcome to Kitchen Sanctuary

Hi, I'm Nicky and I love to cook! I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

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  1. Okello Michael Goldstein says:

    Could you include a video kindly it more superb thank you so mluch

  2. Aymee says:

    5 stars
    Just delicious!!!

  3. Kate says:

    5 stars
    Loved it!

  4. Chris says:

    5 stars
    I really enjoyed this Poke Bowl Recipe. The addition of the steak was GREAT!

  5. kathy says:

    I’,m a little confused. Your nutrition Panel says PER SERVING. how many servings is the nutritional info for? Your blog says it’s 2 servings. Do we split the information in half?

    1. Nicky Corbishley says:

      Hi Kathy, the recipes is for 2 servings and the nutritional info is per serving – so it’s already split in half for you. I’ve updated the notes above the nutritional info to make that a little clearer. Thanks for checking 🙂