We’re giving the poke bowl a South African twist! On a bed of fragrant jasmine rice rests salty biltong, green pops of edamame beans, shredded cabbage, and fresh coriander. Finished off with a moreish kewpie mayo & sriracha dressing.
Fusion Biltong Poke Bowl
Fusion Biltong Poke Bowl
with fluffy rice & edamame beans
Hands on Time: 10 - 20 minutes
Overall Time: 20 - 25 minutes
Ingredients:
- Beef
- Cabbage
- Chilli & Seed Mix
- Edamame Beans
- Free-range Beef Biltong
- Fresh Coriander
- Guacamole
- Jasmine Rice
- Spicy Mayo
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
FLUFFY RICE
Place the rinsed rice in a pot with 150ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 8-10 minutes. Remove from the heat and steam, 6-8 minutes. Fluff with a fork and cover.
EDAMAME
Boil the kettle. Place the edamame beans in a bowl, and submerge in salted boiling water until plumped up, 3-4 minutes. Drain and set aside.
SPICY MAYO
In a small bowl, loosen the spicy mayo with water in 5ml increments until drizzling consistency.
OKE POKE!
Time to assemble! Bowl up the rice. Arrange the plump edamame beans, the sliced cabbage, and the chopped biltong in a circle on top of the rice. Drizzle over the spicy mayo (to taste) and dollop with the guac. Sprinkle over the chilli & seed mix, and the chopped coriander. Simply delicious, Chef!
Jasmine Rice - 75ml
Edamame Beans - 50g
Spicy Mayo - 75ml
Cabbage - 100g
Free-range Beef Biltong - 50g
Guacamole - 1 unit
Chilli & Seed Mix - 10ml
Fresh Coriander - 3g
FLUFFY RICE
Place the rinsed rice in a pot with 300ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 8-10 minutes. Remove from the heat and steam, 6-8 minutes. Fluff with a fork and cover.
EDAMAME
Boil the kettle. Place the edamame beans in a bowl, and submerge in salted boiling water until plumped up, 3-4 minutes. Drain and set aside.
SPICY MAYO
In a small bowl, loosen the spicy mayo with water in 5ml increments until drizzling consistency.
OKE POKE!
Time to assemble! Bowl up the rice. Arrange the plump edamame beans, the sliced cabbage, and the chopped biltong in a circle on top of the rice. Drizzle over the spicy mayo (to taste) and dollop with the guac. Sprinkle over the chilli & seed mix, and the chopped coriander. Simply delicious, Chef!
Jasmine Rice - 150ml
Edamame Beans - 100g
Spicy Mayo - 150ml
Cabbage - 200g
Free-range Beef Biltong - 100g
Guacamole - 1 unit
Chilli & Seed Mix - 20ml
Fresh Coriander - 5g
FLUFFY RICE
Place the rinsed rice in a pot with 450ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.
EDAMAME
Boil the kettle. Place the edamame beans in a bowl, and submerge in salted boiling water until plumped up, 3-4 minutes. Drain and set aside.
SPICY MAYO
In a small bowl, loosen the spicy mayo with water in 5ml increments until drizzling consistency.
OKE POKE!
Time to assemble! Bowl up the rice. Arrange the plump edamame beans, the sliced cabbage, and the chopped biltong in a circle on top of the rice. Drizzle over the spicy mayo (to taste) and dollop with the guac. Sprinkle over the chilli & seed mix, and the chopped coriander. Simply delicious, Chef!
Jasmine Rice - 225ml
Edamame Beans - 150g
Spicy Mayo - 225ml
Cabbage - 300g
Free-range Beef Biltong - 150g
Guacamole - 2 units
Chilli & Seed Mix - 30ml
Fresh Coriander - 8g
FLUFFY RICE
Place the rinsed rice in a pot with 600ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.
EDAMAME
Boil the kettle. Place the edamame beans in a bowl, and submerge in salted boiling water until plumped up, 3-4 minutes. Drain and set aside.
SPICY MAYO
In a small bowl, loosen the spicy mayo with water in 5ml increments until drizzling consistency.
OKE POKE!
Time to assemble! Bowl up the rice. Arrange the plump edamame beans, the sliced cabbage, and the chopped biltong in a circle on top of the rice. Drizzle over the spicy mayo (to taste) and dollop with the guac. Sprinkle over the chilli & seed mix, and the chopped coriander. Simply delicious, Chef!
Jasmine Rice - 300ml
Edamame Beans - 200g
Spicy Mayo - 300ml
Cabbage - 400g
Free-range Beef Biltong - 200g
Guacamole - 2 units
Chilli & Seed Mix - 40ml
Fresh Coriander - 10g
Woolies Products in this dish
