cooking Ribeye, Peanut Sauce, Lime Rice & Tenderstem Broccoli
July 21, 2013
This is a recipe that is all about the sauce, the rest is just meat and vegetables that I’ve thrown together to show you what it goes well with. It’s a great, almost slutty sauce because it requires zero skill yet goes with all manner of things; steak, chicken, tofu, vegetables. It also takes seconds to prepare.
To make enough for 2 people you’ll need: (for the sauce)
half a tin of coconut milk
2 tbsp of crunchy peanut butter
1/2 tbsp curry powder
1 tsp brown sugar
(for the rest)
3 spring onions
155g basmati rice
some tenderstem broccoli
2 juicy rump steaks
chopped peanuts (optional)
Start off by brushing the steaks with olive oil, and season them genourously with salt and pepper. Set aside on a plate at room temperature.
Cover the rice with 360ml cold water, bring to the boil, then turn the heat right down to the lowest setting, place a teatowel over the top and put the lid on. Leave alone for 20 minutes.
In a small saucepan, combine the coconut milk, curry powder, peanut butter, sugar and half of the limes juice and on a low heat, stirring until combined for a few minutes, then turn the heat off and leave alone.
Heat a pan of salty water for your broccoli.
Heat a dry frying pan for the steak, when hot, cook the steak on one side for 3 minutes, then turn over and cook for a further 2. Remove, cover with foil and leave to rest for 5 minutes.
Cook your broccoli for 3 minutes in salty boiling water.
Zest the remaining lime, take the lid off the rice which should be steamy, hot and fluffy. Add the zest and juice of the whole lime and a pinch of salt. Chop your spring onions finely.
Plate with the sauce surrounding the sliced steak, scattered with spring onions, and chopped peanuts if desired.