John Myers
Peach Steak Rice Pan
The perfect peach steak rice pan recipe with a picture and simple step-by-step instructions.
- 250 g Basmati rice
- 1 small can Peaches
- 1 bunch Spring onion
- 4 Pc. Beef steaks
- 3 tbsp Oil, e.g. curry, sesame, or peanut oil
- 40 g Pickled sushi ginger in slices
- 125 ml Beef broth
- 3 tbsp Sweet and sour chili sauce
- Salt pepper
- Gomasio
- Prepare the rice according to the instructions on the packet. Cut the spring onion into fine rings. Cut the steaks into fine strips. Cut the peaches into wedges (keep the juice from the can).
- Heat the oil in a pan and fry the meat in it over medium to high heat for about 4 – 5 minutes. Remove and set aside.
- Sauté the spring onions in the remaining frying fat. Deglaze with broth. Add about 4 tablespoons of the peach juice and chili sauce. Cut the ginger a little smaller and add it. Season with salt, pepper and gomasio. Add the peach wedges and meat. Mix everything well and serve with the rice.
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