From the girl who made the Cocoa-Biscuit Cake with Marshmallow-Cheese Creme popular: A new wonderful recipe that will make your tongue feel like a virgin princess who never explored her taste!
- Coconut Oil (Properly one that didn't got other ingredients to make it liquid. Real Coconut Oil is pretty solid.)
- Balsamic-Vinegar
- Soy Sauce
- 3 Mini-Steaks
- 1 Peach
- 1 Pak Choi
- 1 Eggplant
- 1 Milk (Wait. Milk doesn't come in this shape. If yours did, better throw it away!)
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Wash the Pak Choi under cold water.
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Part the Pak Choi at the bottom so you have multiple long pieces with a little leaf-like end.
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Cut the peach into thin slices and then into many small pieces.
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Heat a little pot and an additional pan with some coconut oil (this is important for the taste).
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Put the peach pieces in the pot when the coconut oil is completely liquid and almost hot.
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Add salt to the peaches and let them cook for a couple of minutes.
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Now put the Pak Choi into the pan and let them fry slightly for 2 - 3 minutes.
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Replace the Pak Choi with your mini-steaks and put the Pak Choi aside.
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Cut the eggplant into a couple of thin slices, put them on a piece of paper towel and salt the slices.
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Pour a good amount of balsamic-vinegar on your peach pieces, mix it up a bit and let them cook again.
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When the mini-steaks are slightly brown on the current side, turn them around and put the eggplant slices into the pan between your steaks.
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Add 4 - 5 drops of soy sauce to your peach sauce.
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Mash your peaches with a special tool or a big spoon and mix it up again.
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When your mini-steaks and eggplant slices are almost done, add a little bit of milk to your peach sauce and mix it again until you can hardly see the original color of the milk.
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Place your mini-steaks and Pak Choi on a plate and put your eggplant slices on top of the steaks.
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Add a good amount of the thickened peach sauce on top of the steaks.
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You are done and can invite a friend to share the wonderful taste now.
