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🍽️ Quick Beef Steaks with Wok Vegetables and Dill Rice

687 kcal · 30 min · 4 servings

Ingredients

• Organic Limes 1 pc.
• Pepper, red 2 pc.
• Spring onions 1 bunch
• Sugar snap peas 300 g
• Mini cucumbers 6 pc.
• Jasmine rice 300 g
• Salt pinch
• minute steaks from pork 600 g
• Raz el Hanout spice 1 tsp
• Oil 4 tbsp
• Soy sauce 4 tbsp
• Pepper, black ground pinch
• Sugar pinch
• Dill, fresh 20 g
• Peanuts 60 g

Instructions

1. 1. Cut the lime in half and squeeze out the juice.
2. 2. Wash the bell pepper thoroughly.
3. 3. Cut the bell pepper in half, remove the stem and seeds.
4. 4. Cut the bell pepper into thin strips.
5. 5. Wash the spring onions.
6. 6. Cut the green and white parts of the spring onions separately into thin rings.
7. 7. Wash the snow peas.
8. 8. Cut the snow peas in half.
9. 9. Wash the cucumbers.
10. 10. Quarter the cucumbers lengthwise.
11. 11. Cut the cucumber pieces diagonally into elongated shapes.
12. 12. Put the rice into a pot.
13. 13. Pour in 700 milliliters of salted water.
14. 14. Bring the water to a boil.
15. 15. Reduce the heat to low to medium.
16. 16. Cook the rice covered for 10 minutes.
17. 17. Rinse the steaks.
18. 18. Dry the steaks.
19. 19. Salt the steaks.
20. 20. Rub the steaks with Ras el Hanout (a spicy spice blend).
21. 21. Heat 2 tablespoons of oil in a pan over high heat.
22. 22. Fry the steaks for about 1 minute on each side until golden brown.
23. 23. Wrap the steaks in aluminum foil.
24. 24. Let the steaks rest.
25. 25. Heat 2 tablespoons of oil in the pan drippings over medium heat.
26. 26. Fry the white parts of the spring onions and the bell pepper for about 3 minutes.
27. 27. Add the snow peas and the green rings of the spring onions.
28. 28. Cook the vegetables for about 1 minute.
29. 29. Fold the cucumbers into the vegetables.
30. 30. Season the pan with soy sauce.
31. 31. Add lime juice.
32. 32. Season with salt.
33. 33. Season with pepper.
34. 34. Add sugar.
35. 35. Remove the pan from the heat.
36. 36. Set the pan aside covered.
37. 37. Wash the dill.
38. 38. Shake the dill dry.
39. 39. Remove the coarse stems from the dill.
40. 40. Chop the dill finely.
41. 41. Crush the peanuts coarsely.
42. 42. Fluff the rice with a fork.
43. 43. Stir the dill into the rice.
44. 44. Season the rice with lime juice.
45. 45. Season the rice with salt.
46. 46. Plate the quick steaks.
47. 47. Serve the green wok vegetables alongside.
48. 48. Serve the dill rice alongside.
49. 49. Sprinkle the dish with the peanuts.

Nutrition per serving

• kcal: 687
• Protein: 40 g · Fett/Fat: 32 g · Carbs: 60 g