Spinach leaves with beef à la Hong Kong

Ingredients for 2 servings:

• 400 g leaf spinach or chard
• 200 g beef steak(s)
• 1 tbsp sauce (Kecap Tim Ikan 2, see my recipes in the database)
• 2 m.-large tomato(s), fully ripe
• 1 Pepper, red, long, mild
• 2 small chili peppers
• 120 g water (cooking water, see preparation)
• 2 g beef bouillon, granulated
• 1 tsp sauce (sweet and sour sauce, Thai style No. 3, see my recipes in the database)
• 1 tsp sauce (Kecap Tim Ikan 2, see my recipes in the database)
• 2 tbsp sunflower oil
• 1 tsp sesame oil, light
• n. B. Pepper, red, diced

Instructions

Working time approx. 20 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 45 minutes

Original title: Kangkung daging sapi à la Hong Kong. Recipe from Canton, China.

Cut the slightly frozen beef steak into thin strips across the grain. Marinate with Kecap Tim Ikan for about 15 minutes. Wash the spinach or chard leaves and use them whole, including the leaf stalks. Halve large chard leaves crosswise and lengthwise. Wash the tomatoes, remove the stalks, skin them, and cut them into eighths lengthwise. Leave the seeds. Wash the red chili peppers, remove the stalks, and cut 3/4 of the way down diagonally into approximately 1 cm wide pieces. Leave the seeds. Cut the top quarter open on one side, unfold, remove the seeds, and cut crosswise into thin strips. Dice the strips into small pieces. Wash the red chili peppers, trim the stalks to about 1 mm, and use the chili peppers whole. Boil the spinach or chard leaves in 300 g of lightly salted water until the leaves collapse (about 1 minute). Strain and use the cooking water for the sauce. Mix the ingredients for the sauce. Heat a wok, add the sunflower oil, and heat until hot. Add the marinated meat pieces along with the pepperoni pieces and chili peppers and stir-fry for 2 minutes over high heat. Then transfer to the preheated serving plates. Briefly heat the spinach or chard leaves with the sauce and tomatoes in the wok and divide them between the serving plates. Garnish as desired and serve warm as a side dish. Note: Kangkung (bot. Ipomea reptans) is often called water spinach because it is grown in shallow waters and is processed and eaten like spinach. On Lombok, it is THE vegetable, and restaurant menus always feature several kangkung dishes. Kangkung has no distinct flavor and is usually served with plenty of sauce. A good substitute is fresh leaf spinach or chard.