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Looking to liven up your midweek dinner? Look no further than this easy beef poke bowl recipe. Ready in 30 minutes, it’s short on time but not on flavour!

  • Serves4
  • Cook time10 minutes
  • Prep time10 minutes, + 5 mins standing & 5 mins resting time
Two bowls of barbecued beef, rice, avocado and salad


  • 1 cup (200g) jasmine rice
  • 2 Coles Australian No Added Hormones Beef Scotch Fillet Steaks
  • 2 limes
  • 350g pkt Coles Asian-style salad kit
  • 1 avocado, stoned, peeled, sliced

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Combine the rice and 1½ cups (375ml) water in a saucepan over high heat. Bring to the boil. Reduce heat to low. Cover and cook for 10 mins or until the rice is tender and liquid is absorbed. Set aside, covered, for 5 mins to steam. Use a fork to separate the grains.
  2. Step 2

    Meanwhile, heat a greased barbecue grill or chargrill on high. Cook the steaks for 3 mins each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 mins to rest. Thinly slice.
  3. Step 3

    Juice 1 lime. Place the dressing from the salad kit in a small bowl. Add the lime juice and stir to combine. Cut the remaining lime into wedges.
  4. Step 4

    Divide the rice among bowls. Top with steak, vegetable mix from the salad kit and avocado. Drizzle with dressing mixture. Sprinkle with the seed mixture from the salad kit and serve with lime wedges.

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