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!
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 mixand oil. Heat a large non-stick frying pan over a medium-high heat. Addsteak and cook for about 4 minutes on each side, or until cooked to yourliking. 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 onpacket. 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 2minutes. Drain and refresh under cold water. Drain again.
- To make dressing, whisk all ingredients in a medium jug with a forkto combine.
- To serve, slice steak thinly. Arrange rice and quinoa, steak, corn,broccoli, cabbage and carrot in separate sections between 4 shallowserving bowls.
- Top each serving with an avocado half. Drizzle withdressing and sprinkle with pecans.