Seared Steak Poke Bowl

subheading: Seared beef and marinade:

200 g (½ lb) beef fillet steak 1 garlic clove peeled and minced 1 tsp minced ginger 1 ½ tsp shichimi togarashi 2 tbsp soy sauce 1 tbsp sesame oil 1 tbsp vegetable oil 1 tbsp soft brown sugar 2 tsp Chinese rice vinegar

subheading: Seared pineapple:

4 slices pineapple each slice cut in half (or you could use 4 to 6 pineapple rings from a can) 2 tbsp soft light brown sugar

subheading: Salad bowl:

100 g (½ cup + 2 tbsp) boiled brown and wild rice

40 g (½ packed cup) mixed salad leaves

½ avocado de-stoned, peeled and sliced

3 radishes thinly sliced

½ cucumber peeled into strips, using a vegetable peeler

4 tbsp cooked edamame beans

2 spring onions scallions, finely chopped

1 tsp mixed black and white sesame seeds

pinch shichimi togarashi

4 Thai chillies sliced in half lengthways (optional - I like to use these for decoration, but that are pretty hot)

Directions at kitchensanctuary.com

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