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Seared Beef and Marinade:

  • Beef fillet steak 2 kg
  • Garlic clove peeled and minced 50 g
  • Minced ginger 50 g
  • Soy Sauce 100 ml
  • Sesame, oil 100 ml
  • Vegetable oil 100 ml
  • Soft brown sugar 75 g
  • Rice Vinegar 75 ml

Seared Pineapple:

  • Pineapple each slice cut in half (or you could use 4-6 pineapple rings from a can) 4 pc
  • Soft light brown sugar 30 g

Salad Bowl:

  • Boiled brown rice 100 g
  • Mixed salad leaves 40 g
  • Radishes thinly sliced 25 g
  • Cucumber, peeled 60 g
  • Cooked edamame beans 50 g
  • Spring Onions, finely chopped 15 g
  • Mixed black 10 g
  • Sesame seeds, white 10 g
  • Red chillies sliced in half lengthways (optional) 20 g

Dressing:

  1. Seared Beef and Marinade:

    • Take your steak out of the fridge and place in a bowl.
    • In a separate bowl, mix together all the marinade ingredients. Pour over the steak. 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 place it in the oven for 8 minutes in temperature 185 degree Celsius. Remove from the oven and place on a board to rest for a few minutes.
  2. Seared Pineapple:

    • 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.
  3. Salad Bowl:

    • Divide the rice and salad leaves between two bowls. Nestle the caramelized pineapple pieces in the bowls and top with, radish slices and cucumber strips that have been folded prettily to fit in the bowl. Spoon on the beans.
    • Go back to your steak and slice into half-inch cubes. Place the steak on top of the two-salad bowls.
  4. Dressing:

    • Sprinkle over the spring onions, sesame seeds. Arrange the Red chillies on top if using, before serving the poke bowls with the dressing.
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