Seared Steak Buddha Bowl


2 people

Cook Time

10 min


2x 180g porterhouse steak
2 tsp olive oil
1 tsp salt
1 tsp pepper
1 tsp Chinese Five Spice
1x Simply Salads Asian Style Salad Kit
1x sachet microwavable basmati rice
10 cherry tomatoes
4 baby cucumbers, sliced
½ avocado, sliced
¼ red onion, sliced
½ cup defrosted edamame bean kernels


Rub both sides of steaks with olive oil and sprinkle with salt, pepper and Chinese five spice.

Preheat grill pan to high heat. Grill steaks for three minutes on each side (or to preferred doneness). Allow to rest for four minutes before slicing.

Cook rice according to sachet instructions.

In two bowls, arrange rice, vegetables, Asian salad and sliced steak. Divide dressing into two bowls and sprinkle crispy noodles over the top. Serve immediately.