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Cajun beef poke bowl

Cajun beef poke bowl

4 serves

20 m

10 m

Ingredients

  • 400 g lean rump steak, trimmed off all fat
  • 2 teaspoons Cajun spice mix
  • 2 teaspoons olive oil
  • 250 g sachet microwaveable steamed brown rice and quinoa blend
  • 2 corn cobs, husk and silk removed
  • 300 g broccoli, cut into small florets
  • 3 cups finely shredded red cabbage
  • 1 carrot, grated
  • 2 small avocados, halved and peeled
  • 2 tablespoon pecans, chopped
  • Lime wedges, to serve

Buttermilk dressing

  • ¾ cup buttermilk
  • ¼ cup finely chopped fresh coriander
  • 1 green shallot, finely chopped
  • 2 teaspoon Dijon mustard
  • 2 teaspoons lime juice

Method

Step 1

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. Transfer to a clean plate. Rest 15 minutes.

Step 2

Meanwhile, heat rice and quinoa blend in microwave as directed on packet. Transfer to a bowl. Cool.

Step 3

Rinse corn cobs under cold water. Cut kernels from cob.

Step 4

Place broccoli in a heatproof bowl. Cover with boiling water. Stand 2 minutes. Drain and refresh under cold water. Drain again.

Step 5

To make dressing, whisk all ingredients in a medium jug with a fork to combine.

Step 6

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.

Tips

  • Brown rice and quinoa blend can be replaced with 1½ cups of any cooked wholegrain eg. quinoa, barley or freekah.
  • Replace fresh corn with a 400 g can no added salt corn kernels.
  • We used 2 x small avocados weighing about 140 g each. If preferred, replace with 1 large avocado, cut into quarters and allow 1 quarter per serve.

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