Beef & Pork Poke Bowl

Name: Beef & Pork Poke Bowl
Prep time: 45 min
Cook time: 30 min
Total time: 75 min
Yield: 4
Cuisine: Asian
Ingredients: 2 cups beef sirloin (thin strips); 2 cups pork neck steaks (thin strips); 1 cup shiitake mushrooms (sliced); 1 cup sushi rice; 1 cup forbidden rice; 1 cup edamame beans (defrosted); 1 cup red cabbage (shredded); 1 cup carrots (julienned); 1 cup mango (cubed); 0.25 cup spring onions (diagonally sliced); 0.5 cup radishes (thinly sliced); 1 tsp chillies (finely diced); 1 tsp ginger (minced); 1.5 cups poke dressing; 4 tbsp wasabi mayo; 1 tbsp white sesame seeds (toasted); 0.5 cup apple cider vinegar; 1 tbsp black sesame seeds; 0.5 cup sesame oil; 2 tbsp Chinese 5-spice; 2 tbsp coriander leaves; Salt & pepper to taste; 0.75 cup dark soy sauce; 2 tbsp hoisin sauce; 2 tbsp oyster sauce; 2 tbsp Shaoxing wine; 2 tbsp apple cider vinegar; 2 tbsp sugar; 2 tbsp ginger (minced); 2 tbsp lemon juice (freshly squeezed)

A flavorful poke bowl featuring beef sirloin and pork neck steaks, complemented by a variety of vegetables, fruits, and a tangy poke dressing.

Step 1

Place sushi rice in a medium pot and run water over it. Wash the rice by rubbing it between your hands. Rinse the rice until the water runs clear.

Step 2

Add an equal amount of water to the pot as rice. Bring the pot to a boil, then reduce the heat to the lowest setting. Cover the pot with a lid and cook for 15 minutes.

Step 3

Turn off the heat and keep the lid on the pot for 10 minutes. Add 2 tbsp of apple cider vinegar, sugar, and a little salt to the rice. Mix with a fork to distribute the vinegar evenly. Place the sushi rice in the fridge to cool completely.

Step 1

Place forbidden rice in a pot, cover with water, and boil until the rice is cooked. Strain and set aside to cool.

Step 1

Place poke dressing ingredients into a saucepan, except the xanthan gum. Bring to a boil, then simmer for 15 minutes.

Step 2

Turn off the heat, then add the xanthan gum. Using a stick blender, blend the xanthan gum into the sauce for about 3 minutes or until the sauce has thickened. Strain the sauce through a fine sieve.

Step 1

Place beef strips into a mixing bowl and season with a little salt and pepper. Add half of the Chinese 5-spice and mix well.

Step 2

Heat a pan until smoking hot. Add a little sesame oil and brown the beef strips in small batches to get a good color on all sides, then set aside.

Step 3

Place pork strips into a mixing bowl and season with a little salt and pepper. Add the rest of the Chinese 5-spice and minced ginger. Mix well.

Step 4

Heat a pan until smoking hot. Add a little sesame oil and brown the pork strips in small batches to get a good color on all sides, then set aside.

Step 1

Heat the same pan again until smoking hot, then add more sesame oil and flash fry the shiitake mushrooms until brown on the outside but not too soft, then set aside.

Step 1

Form cocktail rice balls with the sushi rice. Sprinkle them with black sesame seeds.

Step 2

Pour the rest of the apple cider vinegar over the julienned carrots and mix well.

Step 3

To make the wasabi mayo, place the wasabi paste and water into a small bowl. Mix well to thin out the paste a little. Add the Kewpie mayo and mix until fully incorporated.

Step 4

Add 3 tbsp of the poke dressing over the beef and pork. Mix well until both meats are covered with the dressing.

Step 5

Prepare your bowl: First place the forbidden rice at the bottom, then sushi rice balls on top. Arrange all the vegetables and fruit in an order that all the colors are visible. Arrange the meat at the top center.

Step 6

Drizzle a good amount of poke dressing over each bowl, then place a dollop of wasabi mayo on top, centered. Sprinkle bowls with spring onions, toasted sesame seeds, and coriander leaves.

Ensure the rice is completely cooled before forming rice balls to maintain their shape.

Adjust the amount of wasabi in the mayo to suit your spice preference.

How do I prepare the sushi rice for my Beef & Pork Poke Bowl?

To prepare the sushi rice, rinse it under cold water until the water runs clear. Then, add an equal amount of water to the pot as rice, bring it to a boil, reduce the heat to low, and cover. Cook for 15 minutes, then let it sit for another 10 minutes off the heat. Finally, mix in apple cider vinegar, sugar, and a pinch of salt before cooling it in the fridge.

Can I make a vegetarian version of the Beef & Pork Poke Bowl?

Yes! You can easily make a vegetarian poke bowl by substituting the beef and pork with marinated tofu or tempeh. You can also add more vegetables like bell peppers, cucumbers, or avocado to enhance the flavors and textures.

What are some good storage tips for leftover Beef & Pork Poke Bowl?

To store leftovers, keep the components separate in airtight containers. The rice and poke dressing can be refrigerated for up to 3 days, while the cooked meats should be consumed within 2 days. When ready to eat, reheat the meats and serve them over fresh rice and veggies.

What can I substitute for forbidden rice in the poke bowl recipe?

If you can't find forbidden rice, you can substitute it with black rice or even brown rice for a healthier option. Both will provide a similar texture and flavor, making them great alternatives in your Beef & Pork Poke Bowl.

What are some great side dishes or drinks to pair with my Beef & Pork Poke Bowl?

For a refreshing pairing, consider serving your poke bowl with a light cucumber salad or miso soup. As for drinks, a chilled sake or a fruity iced tea would complement the flavors beautifully.