Clean and wash fresh beans. Cook the beans in 1⁄4 l boiling salt water for about 15 minutes. Peel and finely dice onion. Coarsely chop peanuts and roast them in a pan without fat. Remove.
Leek onions clean, wash, halve lengthwise if necessary and cut into large pieces. Wash the coriander. Pluck the leaves from the stems.
Dab roast beef slices dry and spread a thin layer of 4 tbsp. peanut butter on them. Spread spring onions on top. Roll up the meat tightly and pin with wooden skewers, covering a few rolls with coriander.
Heat the oil in a pan. Brown the rolls in it all around. Season with a little salt and pepper. Deglaze with 200 ml water and bring to the boil. Stir in stock and 1 tbsp. peanut butter. Cover and stew for about 5 minutes.
Drain the beans. Heat the fat. Steam onion in it. Add beans and peanuts and toss in. Stir the sauce thickener into the roast stock. Bring to the boil again and season to taste. Arrange everything.
Garnish with the rest of the coriander.