Dab steaks dry and tap flatter. Clean and wash spring onions. Cut 1 spring onion into fine rings and set aside. Cut the remaining spring onions into large pieces. Clean and wash the bell peppers and cut them into fine strips.
Place steaks side by side on the work surface and season with salt and pepper. Spread 100 g peanut butter on top. Spread 3-4 pieces of spring onion on each, roll up the meat slices and pin them together.
Cook rice in boiling salted water according to package instructions. Heat oil in a casserole with lid. Brown the rolls in it all around. Remove from the pan. Sauté the rest of the spring onion pieces and bell peppers in hot frying fat while turning.
Season with salt and pepper.
Pour on 300 ml water and soy sauce, bring to the boil and stir in the stock. Stir in 50 g peanut cream and bring to the boil again briefly. Add the roulades and heat covered for about 2 minutes.
Arrange rolls with paprika-peanut sauce and rice. Sprinkle with spring onion rings. Drink tip: dry white wine.