Poke bowls have become a staple menu item for many, with their simple and clean ingredients drawing in a cult following.
Traditionally made with salmon, poke bowls are inspired by Japanese/Hawaiian cuisine and feature a mix of protein, carb and healthy fats.
This version from Dairy Australia highlights the best of Australian produce featuring Aussie beef, avocado’s and a quick take on a yoghurt based sauce, labne.
Made from strained Greek yoghurt, labne is a healthy and tasty addition to any meal and provides the added benefit of calcium to the dish.
2 cups uncooked rice and quinoa medley mix
2/3 cup light soy sauce
1/3 cup mirin
1 tablespoon each of honey and lemon juice
1 teaspoon sesame oil
400g beef strips
½ cup light spreadable cream cheese
2 tablespoons Greek style natural yoghurt
1 Lebanese cucumber, sliced
150g green beans, blanched
1 avocado, diced
2 spring onions, thinly sliced
black sesame seed, to serve
- Cook rice and quinoa mix according to packet instructions and allow to cool. (approx. 30 minutes)
- Combine soy sauce, mirin, honey, sesame oil and lemon juice in a bowl. Pour half of the dressing over the beef strips and marinate for 5-10 minutes (or as long as you can). Set aside remaining dressing.
- Combine the cream cheese and yoghurt in a bowl to make the cheat’s labne and set aside. Spoon rice evenly into serving bowls and top evenly with cucumber, beans and avocado. Drizzle with reserved dressing.
- Heat a large non-stick pan and stir-fry meat until browned and cooked through. Discard any excess marinade. Spoon meat evenly over bowls and top with labne mixture, spring onions and black sesame seeds.
To make this dish quicker, purchase pre-cooked sachets of rice and quinoa mix.
For more great information about Australian dairy and to explore a range of delicious recipes, visit Dairy Australia.