The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Smoky BBQ Steak & Miso Poke Bowl
Craving something different for dinner? Try this smoky, saucy and umami-packed poke bowl. You'll sizzle grass-fed British steaks, then drizzle in a smoky combo of paprika and shichimi togarashi. Slice up, then serve with nutty brown rice. Layered with edamame beans, sweetcorn, cucumber and miso-dressed carrot ribbons.
High protein
8 plants
Serving size
Ingredients
- 25g honey (use half)
- 140g sweetcorn (use half) (sweetcorn, water, salt)
- 1 midi cucumber (use half)
- 80g brown rice (use half) (brown rice (100%))
- 0.5 tsp shichimi togarashi (use half) (Orange Peel, Cayenne Pepper, Szechuan Pepper, Golden Linseed, Brown Linseed, Blue Poppy Seeds, Black Pepper, Ginger, Wakame, Rapeseed oil.)
- 1 spring onion (use half)
- 2 tbsp rice wine vinegar (use half)
- 1 tbsp white miso paste (use half) (Soya) (White Miso (Water, SOYBEANS, Rice, Salt), Water)
- 1 tsp sesame seeds (use half) (Sesame)
- 1 bavette steak
- 1 tsp smoked paprika (use half)
- 50g edamame beans (use half) (Soya)
- 1 carrot (use half)
Nutritional Information
Calories: 656
Protein: 44g
Carbs: 58g
Fat: 26g
Ingredients
- 1 tsp sesame seeds (Sesame)
- 80g brown rice (brown rice (100%))
- 1 carrot
- 1 spring onion
- 1 tsp smoked paprika
- 50g edamame beans (Soya)
- ½ tsp shichimi togarashi (Orange Peel, Cayenne Pepper, Szechuan Pepper, Golden Linseed, Brown Linseed, Blue Poppy Seeds, Black Pepper, Ginger, Wakame, Rapeseed oil.)
- 1 tbsp white miso paste (Soya) (White Miso (Water, SOYBEANS, Rice, Salt), Water)
- 2 tbsp rice wine vinegar
- 2 bavette steaks
- 140g sweetcorn (sweetcorn, water, salt)
- 25g honey
- 1 midi cucumber
Nutritional Information
Calories: 634
Protein: 44g
Carbs: 58g
Fat: 23g
Smoky BBQ Steak & Miso Poke Bowl
Craving something different for dinner? Try this smoky, saucy and umami-packed poke bowl. You'll sizzle grass-fed British steaks, then drizzle in a smoky combo of paprika and shichimi togarashi. Slice up, then serve with nutty brown rice. Layered with edamame beans, sweetcorn, cucumber and miso-dressed carrot ribbons.
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Cooking Instructions
- Bring a large saucepan filled with salted hot water to a boil. Add the rice and boil for 25-30 mins, until cooked, then rinse under cold water. Leave to drain and cool down.
- Peel the carrot into ribbons, then slice into long, thin strips (or use a julienne peeler or spiralizer, if you have one). Thinly slice the spring onion and cucumber. Drain the sweetcorn.
- Make the dressing; in a bowl, mix together the honey, vinegar and miso. Transfer half the dressing to a separate bowl and mix with the smoky paprika, shichimi togarashi and 1 tbsp water (1/2 tbsp for 1 person).
- Heat a frying pan (we recommend using the 25cm Hexclad Hybrid Pan) with 1 tsp oil on a medium heat. Season the steaks with sea salt and cook (as a guide: cook for 3-4 mins on each side for medium, or 5-6 mins for well done). Add smoky paprika dressing and cook until it thickens slightly. Then remove the steaks from the pan and leave to rest, before slicing against the grain.
- Meanwhile, mix the carrots with the remaining miso dressing. Mix half the spring onion with the cooled rice.
- Build your poke bowl; spoon the rice into bowls and top with the smoky BBQ steak, carrots, cucumber, sweetcorn and edamame. Garnish with the sesame seeds and remaining spring onion.
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