These poke bowls taste out of this world! They are easy to prepare and you can swap other veggies for the ones listed, if desired. Oyster steak is a very tender cut of meat and works well; or London broil can be used and it will be delicious, too. I added a ground beef option for those of you who “don’t do steak” — it's also a good choice.
Beef Poke Bowls
- Cooking and Prep: 1 h 10 m
- Serves: 6
For Oyster Steak Option
For Ground Beef Option
Prepare the Beef
For the oyster steak option: Preheat oven to broil. In a medium-sized shallow dish, combine the rest of the ingredients. Add steak and turn to coat. Marinate for at least 30 minutes, then place on a broiler pan.
Broil steaks on top oven rack for seven minutes per side. Remove from oven and cover with foil; allow to cool. Slice meat into thin, oval slices, and cut larger slices in half. Pour pan juices over meat and mix together until juice coats steak and gets absorbed into the meat.
For the ground beef option: In a large frying pan, sauté onions in oil until translucent and beginning to turn golden. Add garlic cube and sauté a few minutes longer. Add beef and sauté, stirring to brown evenly and break up clumps. Add salt, hoisin sauce, and steak spice and mix to combine. Add water-cornstarch mixture and bring to a boil; simmer until slightly thickened.
Assemble the Poke Bowls
Set out six medium-sized bowls (like soup bowls). Divide grain of choice among bowls. Divide and arrange vegetables and beef of choice atop grains.
Serve with sweet sauce and spicy mayo and garnish with sesame seeds.
Photography by Moishe Wulliger
Food Styling by Renee Muller