Summary

Ingredients

• 400 g steak (s) (hip steak), from beef
• 2 red pepper (s)
• 0.5 ½ bunch spring onion (s)
• 1 chilli pepper (s)
• 8 stalk / s coriander
• 3 tablespoon peanut butter
• 3 tablespoon soy sauce
• 200 ml coconut milk
• 3 tablespoon peanut oil
• 200 g basmati rice
• some salt and pepper

Print Recipe Pin Recipe

Instructions

1. Wash, core and cut the peppers into large pieces. Wash and clean the spring onions and cut them into large pieces. Wash, clean, core and finely chop the chilli. Wash the coriander, shake it dry, pluck the leaves and roughly chop. Wash the meat, pat dry and cut into thin strips.
2. Cook the rice in plenty of salted water according to the instructions on the packet.
3. Heat the peanut oil in a large pan. Fry the strips of meat in it over high heat for 2 - 3 minutes, turning them frequently. Season with salt and pepper, remove and set aside.
4. Now sauté the peppers, spring onions and chilli in the still hot frying fat. Season with salt and pepper, deglaze with the coconut milk and bring to the boil. Stir in the peanut butter until it has dissolved and simmer everything together for about 3 - 4 minutes on a low heat.
5. Add the meat again, heat it up and season everything with the soy sauce.
6. Serve on rice and sprinkle with the chopped coriander.