Spicy bbq beef with one pan mushroom rice
This post is sponsored by the Papa Jo’s barbecue sauces.
A few weeks ago, I was lucky and got a package in the mail with Papa Jo’s barbecue sauces to taste and review on the blog! It’s all made in France, from camargue. The first thing I can say about it is that I love the packaging and the variety of sauces they offer. I got 3 different : brasero (smoky), ginger tonic (with ginger obviously) and hot mistral (spicy).
I tried the brasero and ginger tonic on chicken. Once on a whole chicken and the other time on thighs. Both are delicious, be generous on the marinade though. To me the sauces are a little too thin to use as a dip but perfect for marinades of all sorts. I really loved ginger tonic with its subtil but fresh and sharp ginger flavor.
For today’s recipe, I marinated a beef steak in the Hot Mistral which is slightly spicy. It doesn’t burn your mouth but you get to taste the yummy flavor of chilis and a little bit of heat when you swallow. GOOD. It goes really well with this one pan rice that is delicious but not at all spicy.
Simple is always my go-to word : everything in one pan. You just have to think of marinating the beef! It works with any spicy bbq sauces but I recommend giving those ones a try. It’s good stuff.
**Spicy bbq beef with one pan mushroom rice (serves 2) : **
- 2 beef steaks (approx. 100-150g each)
- 100g Hot Mistral sauce
- 1 cup rice
- 2,5 cups beef stock
- 6-8 mushrooms
- 1 onion
- 2 garlic cloves
- 1/2 tbsp thyme
- Olive oil
Marinated the beef in the spicy sauce for 2 to 24 hours.
In a deep skillet, fry your diced onion in olive oil. Add garlic and thyme. Stir.
Add the rice (don’t rinse). Mix. Add mushrooms. Let it cook for about 2 minutes. Add the beef stock. Stir well and cover. Let it cook for 15 minutes, keep an eye on it. When the liquid has evaporated and the rice is cooked, it’s done.
Before serving, fry your steaks in a hot pan (or grill). Cook to your liking.
Add a little more spicy sauce on the steak and serve!