Spicy Rump Steak
Ingredients
- 4 rump steaks 7 oz each
- salt
- pepper
- 4 tbsp olive
- 10 oz lychees
- 3 1/2 floz Asian stock
- 3 1/2 floz dry sherry
- 1 tbsp chilli paste
- 7 oz five minute rice
- 3 1/2 oz sour cream
Instructions
- 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.
- 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.
- Cook the rice following the instructions on the packet. Remove the meat from the
- frying pan and keep warm.
- 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.
Calories: 621 kcal
Carbohydrates: 54 g
Protein: 55 g
Fat: 17g
Saturated Fat: 7 g
Cholesterol: 151 mg
Sodium: 414 mg
Potassium: 1047 mg
Fiber: 3 g
Sugar: 12 g
Vitamin A: 834 IU
Vitamin C: 51 mg
Calcium: 121 mg
Iron: 5 mg