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Wagyu Poke Bowl

Recipe

Healthy and fresh, this poke bowl recipe makes use of succulent Wagyu!

Serves: 4 people   |   Prep time: 30 minutes, plus marinating   |   Cooking time: 15 minutes

Fusion   |   Main

  

Ingredients

  • 4 Wagyu Rump Steak
  • 8 Spring Onions

For the marinade:

  • 20g Fresh Ginger, peeled
  • 150ml Soy Sauce
  • 4 Garlic Cloves
  • 5g Chilli Flakes
  • 50ml Apple Cider Vinegar
  • Sea Salt and Black Pepper

For the poke bowls:

  • 300g Basmati Rice
  • 1 Cucumber
  • 12 Radishes
  • 80g Sugar Snap Peas
  • 1 Large Carrot
  • 1 Large Ripe Avocado
  • Juice of 1 Lime
  • 1 Red Pointed Pepper
  • 100ml Cider Vinegar
  • 3 Garlic Cloves
  • 30g Caster Sugar
  • Sunflower Oil
  • Fresh Coriander

  

Method

To make the marinade:

  1. Grate the ginger and peel and mince the garlic.
  2. Add these both to a large bowl, with the soy sauce, vinegar and chilli flakes and season with salt and pepper.
  3. Chop the steaks into large chunks, place them in the marinade and toss, allowing to marinate for at least 60 minutes.

To make the poke bowls:

  1. In the meantime, peel the rest of the garlic and chop.
  2. Add the cider vinegar to a pan and add the caster sugar and garlic.
  3. Bring to the boil, then allow to cool.
  4. Ribbon peel the cucumber and carrots. Place these into a bowl and pour over the vinegar mixture. Pop in the fridge for 30 minutes, then drain.
  5. Thinly slice the radish and sugar snaps and cut the red pepper into thin rings.
  6. Cut the avocado in half and remove from its skin, discarding the stone, slice thinly, then squeeze over the lime juice.
  7. Cook the rice following the directions on the pack.
  8. Fill 4 bowls with the rice and divide the vegetables in sections around the edges.
  9. Wipe and slice the spring onions.
  10. Heat some oil in a large frying pan or wok.
  11. Drain the steak cubes and fry in the oil for about 6 minutes until browned and charred.
  12. Add the spring onions and cook for another couple of minutes.
  13. Serve on top of the rice, pour over the remaining marinade, garnish with coriander and serve.