Beef Poke Bowl

Ingredients

• 1 cup (200g) jasmine rice
• 2 Australian Beef Scotch Fillet Steaks
• 2 limes
• 400g packet Pokeslaw Kit
• 1 avocado stoned, peeled, sliced

Method

1. Combine the rice and 1 1/2 cups (375ml) water in a saucepan over high heat. Bring to the boil. Reduce heat to low. Cover and cook for 10 mins or until the rice is tender and liquid is absorbed. Set aside, covered, for 5 mins to steam. Use a fork to separate the grains.
2. Meanwhile, heat a greased barbecue grill or chargrill on high. Cook the steaks for 3 mins each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 mins to rest. Thinly slice.
3. Juice 1 lime. Place the dressing from the salad kit in a small bowl. Add the lime juice and stir to combine. Cut the remaining lime into wedges.
4. Divide the rice among bowls. Top with steak, vegetable mix from the salad kit and avocado.
5. Drizzle with dressing mixture. Sprinkle with the seed mixture from the salad kit and serve with lime wedges.
   

Prep: 10 mins  •  Cook: 10 mins  •  Serves 2

A new healthy weeknight dinner option with only a few ingredients.