Oriental steak

Name: Oriental steak
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 100 g Long grain rice; 7-10 Tbsp Salt; 2 red onions (about 50 g each); 1 piece(s) (approx. 15 g) Ginger; 2 (250 g each) Rump steaks; 2 TABLESPOONS Oil; 2 red and green chillies; 7-10 Tbsp Pepper; 1/2 (approx. 120 g) Pomegranate; 7-10 Tbsp flat leaf parsley

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 2

100 g Long grain rice
7-10 Tbsp Salt
2 red onions (about 50 g each)
1 piece(s) (approx. 15 g) Ginger
2 (250 g each) Rump steaks
2 TABLESPOONS Oil
2 red and green chillies
7-10 Tbsp Pepper
1/2 (approx. 120 g) Pomegranate
7-10 Tbsp flat leaf parsley

Directions

1
Cook the rice in boiling salted water for about 20 minutes. Peel onions and cut into rings. Cut ginger into thin slices. Meanwhile wash meat and dab dry. Heat oil in a pan and fry the steaks in it from both sides for about 6 minutes at medium heat.
2
After approx. 2 minutes add onions, ginger and chillies and fry. Season steaks with salt and pepper. Spread the onions, ginger and chillies on the steaks and arrange on plates. Garnish with parsley as desired.
3
Remove the pomegranate seeds from the peel and mix them into the rice. Serve with the steaks.