If you like spices, tender meat and mushrooms, this is a great recipe for you. If you prefer chicken over meat, change the sirloin steak to chicken fillets.
All my recipes are for 2 servings!
- 1 cup rice (basmati rice is lovely)
- ½ pound (230 grams) sirloin steak (or a bit more, if you are very hungry)
- 1 tbsp olive oil
- 2 teaspoons of butter
- 1 tbsp soy sauce
- 3 twists from your black pepper grinder
- 4 oz (110 g) mushrooms from a can
- 1 teaspoon dried chipotle flakes
- 2 teaspoons of minced garlic
- ¾ cup (180 ml) meat broth
- ½ cup (120 ml) cream (choose the cream you love the most)
- 10 sun-dried cherry tomatoes (from jar)
- 4 sprigs of resh thyme
- 10 basil leaves
How to prepare:
Cook the rice according to the instructions on the package.
Take the meat to room temperature 30 minutes before you cook. Cut the meat into 1″ (25 mm) pieces. Pound the pieces a few times. It gets thinner that way. Slice the meat against the grain into thin slices.
Choose a non-stick pan. Cook the slices on medium-high heat in olive oil and butter for 2 minutes. Stir frequently. Add soy sauce and black pepper. Cook and stir for 1 minute. Add the mushrooms, the chipotle, the garlic and the broth.
Lower the temperature to medium and let simmer for 8 minutes. Stir once a minute.
Lower the temperature to medium-low. Add the cream and the sun-dried tomatoes. Let simmer for 4 minutes with a lid partly on. Take one meat slice and test if you like the tenderness. If yes, then it is time to eat! Otherwise let the meat sauce simmer for 1-2 more minutes.
Divide the rice between two plates. Top the rice with the lovely, spicy meat sauce. Sprinkle fresh thyme and basil leaves on the sauce. Enjoy!