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Beef in sweet shallot sauce with padrón peppers and rice
A quick and tasty dish that combines juicy beef steaks with a sweet and slightly tangy shallot and strawberry jam sauce. Served with crispy padrón peppers and precooked rice for a complete meal in just 15 minutes.
- Servings: 2
- Cook: 15 min
Ingredients
- 4 g beef stock
- 250 g beef steak
- 25 g strawberry jam
- 125 g precooked long grain rice
- 200 g padrón pepper
- 1 unit shallot, chopped
- 12 ml balsamic vinegar
- 1 tablespoon butter
- olive oil
- water
- salt
- pepper
Instructions
- Peel and chop the shallot. Heat a pan over medium heat with the butter, a drizzle of oil and the shallot. Cook 3-4 minutes.
- Add the balsamic vinegar, strawberry jam, a splash of water and the beef stock. Stir and cook 2-3 minutes until the sauce thickens. Season with salt and pepper and set aside in a bowl.
- Wipe the pan with kitchen paper. Heat a generous drizzle of oil over medium-high heat. Add the padrón peppers and cook 4-5 minutes or until golden and cooked through. Set aside and season with salt to taste.
- In the same pan, heat a drizzle of oil over medium-high heat. Add the beef, season with salt and pepper and cook 1 minute per side until browned. Heat the precooked rice in the microwave for 1 minute or in the pan.
- Serve the beef, padrón peppers and rice on separate plates. Spoon the sauce over the beef.
Nutrition (per serving)
- Calories: 681 kcal
- Protein: 37 g
- Carbohydrates: 35 g
- Fat: 43 g
- Fiber: 2 g