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

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

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About this recipe
In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.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
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- 1 tablespoon butter
- 2 cups cooked white rice
- 1/3 cup soy sauce
- 1/2 cup creamy peanut butter
- 3 tablespoons vegetable oil
- Sirloin (or more tender) steak cut into long 1/2 inch thick strips.
- 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
- 2 slices round pineapple, quartered
- 1 egg
- 1 cup sifted all purpose flour
- 1 cup very cold water
- 2 cups vegetable oil
- 3 tablespoons fresh chopped mint
For the rice:
For the steak:
For the sauce:
For the tempura:
For garnish:
Preparation method
Prep: 40 mins | Cook: 20 minsFor 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.
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