Asian poke bowl with beef and vegetables
Recipe for a delicious Asian-inspired salad bowl with rice, vegetables and beef mince.
Servings 4 people
Ingredients
- 200 ml rice
- 250 g peas, defrosted
- 1 small cucumber, sliced
- 80 g baby spinach / 4 small handfuls
- 1/2 small sweetheart (pointed) cabbage, finely shredded
- 8 baby carrots, peeled and sliced
- Sesame seeds, to top
- Spring onions, to top
Asian-marinated beef
- 500 g beef mince
- 3 tbsp oyster sauce
- 2 1/2 tbsp soy sauce
- 1 lime, juice of
- 1-2 cloves garlic, grated or crushed
- 2 tsp freshly grated ginger
- A little oil
- Freshly ground pepper
Instructions
- Cook the rice according to the packet instructions and leave it to cool completely.*I like to rinse it in cold water afterwards – so it cools quickly and is ready to use.
- Prepare the vegetables as described in the ingredient list.
- Mix the ingredients for the marinade – oyster sauce, soy sauce, garlic, lime juice and ginger. Set aside.
- Heat a little oil in a frying pan and fry the mince over a high heat – season with freshly ground pepper.
- Once the mince is well browned, turn the heat down low and pour over the marinade.*Leave the meat over a low heat while you assemble your poke bowls.
- Divide the rice between 4 bowls, then top with the fresh vegetables – arrange them in sections as in the picture, or mix them together more if you prefer.
- Finally, top with the meat and sprinkle with sesame seeds, finely sliced spring onions and freshly ground pepper.