Poke Bowl with Kalbi Beef or Chicken | Hawaiian Style | - Dads That Cook
By Jason Glover
Kalbi beef short ribs in a poke bowl makes for incredible flavor! Not into the Beef? Try chicken instead! With an abundance of topping options, the delicious possibilities are endless!
To prepare the edamame appetizer, steam the edamame for about 5 minutes (10 minutes for frozen) and toss with the butter, minced garlic, soy sauce, brown sugar, and salt. Enjoy while preparing the remaining ingredients for the poke bowls!
Season the tuna filets with salt, pepper, and sesame oil. Grill for 2-3 minutes on each side.
Slice thinly and garnish with cilantro and thinly sliced scallions.
In a small bowl, whisk together the minced garlic, grated ginger, sesame oil, soy sauce, lime juice, cane sugar, and maple syrup.
Toss the thinly sliced Maui sweet onion and red onion with about 2 tbsp of the marinade. Set aside.
Use about half of the remaining marinade for the vegetables and half for the chicken and beef.
Grill the vegetables for about 2-3 minutes per side, until tender.
Grill the chicken breasts and/or beef until cooked through.
Heat the marinades separately on the stove. Pour the vegetable marinade over the cooked vegetables.
Whisk the cornstarch and white wine together until smooth and add to the meat marinade. Simmer until thickened and serve over the chicken and/or beef.
Start with a bowl of rice.
Add your protein(s) of choice.
Top with whatever toppings you desire and enjoy!
Ingredients
Directions
To prepare the edamame appetizer, steam the edamame for about 5 minutes (10 minutes for frozen) and toss with the butter, minced garlic, soy sauce, brown sugar, and salt. Enjoy while preparing the remaining ingredients for the poke bowls!
Season the tuna filets with salt, pepper, and sesame oil. Grill for 2-3 minutes on each side.
Slice thinly and garnish with cilantro and thinly sliced scallions.
In a small bowl, whisk together the minced garlic, grated ginger, sesame oil, soy sauce, lime juice, cane sugar, and maple syrup.
Toss the thinly sliced Maui sweet onion and red onion with about 2 tbsp of the marinade. Set aside.
Use about half of the remaining marinade for the vegetables and half for the chicken and beef.
Grill the vegetables for about 2-3 minutes per side, until tender.
Grill the chicken breasts and/or beef until cooked through.
Heat the marinades separately on the stove. Pour the vegetable marinade over the cooked vegetables.
Whisk the cornstarch and white wine together until smooth and add to the meat marinade. Simmer until thickened and serve over the chicken and/or beef.
Start with a bowl of rice.
Add your protein(s) of choice.
Top with whatever toppings you desire and enjoy!
