Seared Steak Poke Bowl

Lightening things up without forfeiting any of the flavour in this seared steak poke 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?

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

By: Nicky Corbishley

Lightening things up without forfeiting any of the flavour in this seared steak poke bowl!

5 from 3 votes

Rate this Recipe Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 15 mins

Total Time 25 mins

Course Dinner

Cuisine Hawaiian

Servings 2 people

Calories 798 kcal

Ingredients

 

UK (metric)**Convert to US Measures**

Seared beef and marinade:

• ▢ 200 g beef fillet steak
• ▢ 1 garlic clove - peeled and minced
• ▢ 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

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 boiled brown and wild rice
• ▢ 40 g 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)

INSTRUCTIONS

 

• Take your steak out of the fridge and place 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 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).
• 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 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

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.

Nutrition

Calories: 798kcalCarbohydrates: 72gProtein: 29gFat: 46gSaturated Fat: 16gCholesterol: 70mgSodium: 1124mgPotassium: 1485mgFiber: 11gSugar: 41gVitamin A: 3520IUVitamin C: 228.1mgCalcium: 125mgIron: 6.6mg

Keywords beef poke, bowl food, nourish bowl, seared steak

Tried this recipe?Mention @KitchenSanctuary or tag #KitchenSanctuary on Instagram!

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.

Hi I’m Nicky

I love to cook and 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.

Read More