Name: Beef Poke Bowl with Buttermilk & Coriander Dressing
Prep time: 10 min
Cook time: 20 min
Total time: 35 min
Ingredients: 400 g Lean rump steak or fillet (trimmed of all fat); 2 teaspoons Cajun spice mix; 2 teaspoons Olive oil; 250 g Brown rice and Quinoa blend - sachet microwaveable steamed or self cooked; 4 Sweet corn (boiled and cooked); 300 g Broccoli (cut into small florets); 3 cups Red Cabbage (finely shredded ); 1 Carrot (grated); 1 Avocado (quartered); 2 tablespoon Pecans (chopped); Lime wedges (to serve); ¾ cup Reduced fat Buttermilk; ¼ cup Fresh Coriander (finely chopped ); 1 Spring Onion (finely chopped); 2 teaspoons Dijon Mustard; 2 teaspoons Lime juice

Beef Poke Bowl with Buttermilk & Coriander Dressing

This is a surprisingly easy twist on the standard poke bowl. You can replace the protein with any other protein of your choice. The delicious coriander and buttermilk dressing takes this dish to a whole new level. Definitely a dish the whole family will enjoy!

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Prep Time 10

Cook Time 20

Resting Time 5

Total Time 35

Course Dinner, Main Course

Servings 4 People

Ingredients

400 g Lean rump steak or fillet trimmed of all fat
2 teaspoons Cajun spice mix
2 teaspoons Olive oil
250 g Brown rice and Quinoa blend - sachet microwaveable steamed or self cooked
4 Sweet corn boiled and cooked
300 g Broccoli cut into small florets
3 cups Red Cabbage finely shredded
1 Carrot grated
1 Avocado quartered
2 tablespoon Pecans chopped
Lime wedges to serve

BUTTERMILK DRESSING:

¾ cup Reduced fat Buttermilk
¼ cup Fresh Coriander finely chopped
1 Spring Onion finely chopped
2 teaspoons Dijon Mustard
2 teaspoons Lime juice

Instructions

Place steak on a large plate. Rub both sides with combined spice mix
and oil. Heat a large non-stick frying pan over a medium-high heat. Add
steak and cook for about 4 minutes on each side, or until cooked to your
liking. You can also cook your meat using a gas braai.
Transfer to a clean plate. Rest 5 minutes.
Meanwhile, heat rice and quinoa blend in microwave as directed on
packet. Transfer to a bowl. Cool.
Cook your sweetcorn in boiling water for 5 mins. Drain in a colander and cut the corn off of the cob. Set aside.
Place broccoli in a heatproof bowl. Cover with boiling water. Stand 2
minutes. Drain and refresh under cold water. Drain again.
To make dressing, whisk all ingredients in a medium jug with a fork
to combine.
To serve, slice steak thinly. Arrange rice and quinoa, steak, corn,
broccoli, cabbage and carrot in separate sections between 4 shallow
serving bowls.
Top each serving with an avocado half. Drizzle with
dressing and sprinkle with pecans.