4 rump steaks (7 oz/200 g each)
salt
pepper
4 tbsp olive
10 oz (280 g) lychees
3 1/2 fl oz (100 ml) Asian stock
3 1/2 fl oz (100 ml) dry sherry
1 tbsp chilli paste
7 oz (200 g) fiveminute rice
3 1/2 oz (100 g) sour cream
salt
pepper
4 tbsp olive
10 oz (280 g) lychees
3 1/2 fl oz (100 ml) Asian stock
3 1/2 fl oz (100 ml) dry sherry
1 tbsp chilli paste
7 oz (200 g) fiveminute rice
3 1/2 oz (100 g) sour cream
method
1. Wash, dry and season the meat with salt and pepper. Heat the olive oil in a
frying pan and brown the meat on both sides.
2. Add the lychees and their juice together with the Asian stock and sherry. Stir in the chilli paste and season with salt and
pepper. Leave to simmer on a low flame for approximately 5 minutes.
3. Cook the rice following the instructions on the packet. Remove the meat from the
frying pan and keep warm.
4. Bring the stock to boil and stir in the sour cream. Arrange the steaks and rice on plates and pour over the sauce. Your dish is ready to serve.
frying pan and brown the meat on both sides.
2. Add the lychees and their juice together with the Asian stock and sherry. Stir in the chilli paste and season with salt and
pepper. Leave to simmer on a low flame for approximately 5 minutes.
3. Cook the rice following the instructions on the packet. Remove the meat from the
frying pan and keep warm.
4. Bring the stock to boil and stir in the sour cream. Arrange the steaks and rice on plates and pour over the sauce. Your dish is ready to serve.
serving amount
serves 4
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