Steak with Peanut Butter Fried Rice, Coconut Lime Cream Sauce and Pineapple Tempura

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of a dish.

Recipe intro

Looking for a unique and flavorful dinner idea? Look no further than this mouthwatering recipe for Steak with Peanut Butter Fried Rice, Coconut Lime Cream Sauce, and Pineapple Tempura. The combination of juicy steak, nutty peanut butter fried rice, creamy coconut lime sauce, and crispy pineapple tempura creates a symphony of flavors that will delight your taste buds. This dish is perfect for those who crave a fusion of Asian and tropical cuisines. Get ready to indulge in a tantalizing feast that combines the richness of steak with the boldness of peanut butter and the freshness of lime and pineapple.

Keywords: steak, peanut butter fried rice, coconut lime cream sauce, pineapple tempura, fusion cuisine.

steak with peanut butter fried rice coconut lime cream sauce and pineapple tempura recipe details

Steak with peanut butter fried rice coconut lime cream sauce and pineapple tempura recipe, recipe Rating: 4.8
Number of votes:163

A play on several Thai flavors combined in a new unique way. It features a strip of steak lying across a pile of peanut butter fried rice topped with a coconut lime cream sauce and surrounded by pineapple tempura.
Ready in: 1 hour

Ingredients

Serves: 3

For the rice:
• 1 tablespoon butter
• 2 cups cooked white rice
• 1/3 cup soy sauce
• 1/2 cup creamy peanut butter

For the steak:
• 3 tablespoons vegetable oil
• Sirloin (or more tender) steak cut into long 1/2 inch thick strips.

For the sauce:
• 1/4 cup coconut milk
• 1/4 cup heavy cream
• 1 tablespoon lime juice
• 1/4 teaspoon salt
• 1/4 teaspoon sugar
• 1 tablespoon butter
• 1/4 teaspoon fresh chopped lime

For the tempura:
• 2 slices round pineapple, quartered
• 1 egg
• 1 cup sifted all purpose flour
• 1 cup very cold water
• 2 cups vegetable oil

For garnish:
• 3 tablespoons fresh chopped mint

Preparation method

Prep: 40 mins | Cook: 20 mins

For rice:

Melt the butter in a skillet. Add the rice. Stir in the soy sauce and peanut butter until well blended. Place aside and keep warm.

For steak:

Warm the oil in a pan.
Cook the steak strips, flipping occasionally, until cooked as you like it.

For sauce:

Combine all ingredients in a small saucepan. Keep burner on low, stirring occasionally until warm and well blended.

For tempura:

In a bowl, beat the egg. Add the cold water. Add the sifted flour. Mix together, but not completely (leave it a little chunky).
Heat up the oil in a deep pan to around 350-370 degrees (190 degrees C).
Dry the pineapple with a paper towel. Lightly coat the pineapple pieces in the batter. Place in the oil and cook for 2 minutes. Remove and place on a paper towel or rack, letting it drain and dry.

Plating:

Form rice in a nice rectangular formation. Place steak strip on top of the rice. Sit the pineapple to the side of the rice pile. Cover steak, pineapple and plate with the sauce. Sprinkle mint on the steak, pineapple and pleat.