Paprika beef wok with peanut sauce

AUTHOR
Diane Archer
DIFFICULTY
easy
RATING
5 1
COOK TIME
25 mins
TOTAL TIME
25 mins

Ingredients

Servings: 4
  • 200 g Basmati rice
  • 7-10 Tbsp Salt
  • 3 Peppers (e.g. green, yellow and red)
  • 600 g Beef hip steaks
  • 3 TABLESPOONS Oil
  • 7-10 Tbsp Pepper
  • 1 tin(s) (400 g) unsweetened coconut milk
  • 2 TABLESPOONS Peanut Butter
  • 3 TABLESPOONS salted roasted peanuts
  • 4 Stem(s) Coriander
  • 1-2 TABLESPOONS Lime juice

Directions

  1. 1

    Cook rice in boiling salted water according to package instructions. Clean, wash and cut the peppers into strips. Dab meat dry and cut into thin strips.

  2. 2

    Heat 2 tablespoons of oil in a wok or frying pan. Sauté the meat in it for 2-3 minutes in portions. Season with salt and pepper and remove.

  3. 3

    Heat 1 tablespoon of oil in a wok. Sauté the peppers for 2-3 minutes. Stir in coconut milk and peanut butter and simmer for about 4 minutes. Coarsely chop the peanuts. Wash coriander, shake dry and chop.

  4. 4

    Add the meat and coriander to the vegetables and heat them up (do not cook any more!). Season with salt, pepper and lime juice. Sprinkle with peanuts. Add rice.

Nutrition Facts

KCAL
670 kcal
CARBS
47 g
FATS
33 g
PROTEINS
42 g