The addition of cream and Parmesan cheese makes for a mellow yet zesty concoction.
| Servings | 2 |
|---|---|
| Cooking Time | 35 minutes |
| Recipe by | Chef John See |
Ingredients
- 1 tbsp olive oil
- 30g onion, chopped
- 15g minced garlic
- 100g ribeye, cut into bite-sized pieces
- 40g frozen peas
- 50ml thickened cream
- 30g Parmesan cheese, grated
- A pinch of salt and pepper
- 1 cup cooked Heavenly Rice
Method
- In a saucepan, heat the olive oil until hot. Fry the onion and garlic until fragrant.
- Add the beef and peas, frying for another 2 minutes.
- Add in the rest of the ingredients, except for the rice. Bring to the boil then simmer for 25 minutes.
- Serve with Heavenly Rice.