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Cajun beef poke bowl

10 minutes (20 minutes)

Serves 4

Brown rice and quinoa blend can be replaced with 1½ cups of any cooked wholegrain eg. quinoa, barley or freekah.
We used 2 x small avocados weighing about 140g each. If preferred, replace with 1 large avocado, cut into quarters and allow 1 quarter per serve.

400g lean rump steak, trimmed of all fat
2 teaspoons Cajun spice mix
2 teaspoons olive oil
250g sachet microwaveable steamed brown rice and quinoa blend
2 corn cobs, husk and silk removed
3 cups finely shredded red cabbage
300g of broccoli
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

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.
Meanwhile, heat rice and quinoa blend in microwave as directed on packet. Transfer to a bowl. Cool.
Rinse corn cobs under cold water. Cut kernels from cob.
Place broccoli in a heatproof bowl. Cover with boiling water. Stand 2 minutes. Drain and refresh under cold water. Drain again.
To make dressing, whisk all ingredients in a medium jug with a fork to combine.
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.

Cajun beef poke bowl

Ingredients

Method

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