Quick and Easy

Argentinian beef poke bowl with kumara and chimichurri

This poke bowl recipe takes on the flavours of South America with quinoa, chimichurri sauce, jalapeño and corn chips. Serve for a tasty weeknight meal that takes this trendy dish in a delicious new direction
Argentinian beef poke bowl




1.Preheat oven to moderate, 180°C. Line an oven tray with baking paper.
2.Arrange kumara on tray, then drizzle with 1 tablespoon oil, season and bake for 20 minutes or until tender and golden.
3.In a medium bowl, coat steak in combined remaining oil and garlic. Set aside for 10 minutes to marinate.
4.For the chimichurri: In a small food processor, pulse all ingredients until a paste forms. Season and transfer to a bowl.
5.Heat a large nonstick frying pan on high. Stir-fry beef, tossing, for 1-2 minutes until cooked to your liking.
6.Serve brown rice and quinoa topped with beef, kumara, capsicum and chimichurri. Accompany with corn chips, sour cream and sliced jalapeño, if desired.
  • Blue corn chips are available in most large supermarkets or health food shops.

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