1. Make the rice: In a pot, heat 1 tbsp. of olive oil and fry whole grain rice for 2 minutes, stirring constantly. Add 4.5 cups of water, bring to a boil. Then reduce the heat and let it simmer for 30 minutes until the water is absorbed. 
  2. Cook the edamame: In a pot, boil 2L of water. When boiling, add the edamame and cook for 5 minutes until soft. Remove the soybeans from their casing. 
  3. Prepare the Pulled beef sauce: In a blender, blend lemongrass, red chili, ginger, garlic and olive oil until smooth.  
  4. Cook the Redefine Pulled Beef: heat 1 tbsp. olive oil in a skillet. Add Redefine Pulled Beef and cook thoroughly until reaching a deep brown color, 8 minutes approx. Add Pulled Beef sauce and mix until incorporated and moist. 
  5. Prepare the Poke Bowl sauce: in a bowl, mix soy sauce, sesame oil and lemon juice. 
  6. Prepare the Poke Bowl toppings: finely slice red cabbage, avocado, cucumber and green onion. Chop nori seaweed. 
  7. Assemble the Poke Bowl: add the rice to a bowl and nicely arrange the toppings above it: Pulled beef, red cabbage, avocado, cucumber, beansprout, edamame and nori seaweed. Pour the Poke bowl sauce and sprinkle black and white sesame seeds and chopped green onion. 
  8. Bon appetit! 
0/5 (0 Reviews)


2 cups (390 g) whole grain rice

1 (300 g) small red cabbage, sliced

1 cup (150 g) soybeans (edamame)

½ (90 g) avocado, sliced

1 (150 g) cucumber, sliced

1 cup (150 g) bean sprouts

2 tbsp. (18 g) black & white sesame seeds

2 pcs. (5 g) dried nori seaweed sheets, chopped

3 pcs. (30 g) green onion, chopped

For the New-meat sauce:

2 tbsp. (10 g) lemongrass, chopped

2 tbsp. (10 g) red chili, chopped

2 tbsp. (10 g) ginger

3 tbsp. (48 g) olive oil

For the Poke bowl sauce:

2 tbsp. (28 g) low sodium soy sauce

1 tbsp. (14 g) lemon juice

1 tbsp. (14 g) sesame oil

1 tbsp. (9 g) garlic