Clean and wash the spring onions. Set aside 1 spring onion, cut the remaining spring onions into pieces of about 10 cm. Dab steaks dry and beat them flat (see tip). Cut in half crosswise and place them next to each other on the work surface.
Spread evenly with 100 g peanut butter. Season with salt and pepper. Place approx. 3 pieces of spring onion on the bottom end of each slice of meat and roll up firmly.
Clean and wash the peppers and cut them into fine strips. Cut the remaining spring onion into fine rings. Cook rice in 1⁄2 l boiling salt water according to package instructions.
Heat the oil in a casserole dish. Place the rolls in the pan with the seam facing downwards and fry thoroughly all around. Remove the rolls from the pot.
Briefly fry the spring onion rings and bell peppers in hot frying fat. Deglaze with 350 ml water. Stir in soy sauce and 50 g peanut butter, bring to the boil. Add the rolls again and simmer covered for about 5 minutes.
Season the sauce with salt and pepper. Arrange everything with rice.