XO noodles with beef

Ingredients for 2 servings:

• 250 g beef shoulder
• 1 tsp XO sauce, hot
• 1 tbsp teriyaki sauce
• 8 g papaya pulp, pureed, frozen
• 1 tsp, leveled baking powder
• 30 g onion(s), red, small
• 10 g garlic clove(s)
• 15 g ginger
• 2 m.-tall Kailan (Chinese broccoli)
• 2 Pepper, red, long, mild to medium hot
• 400 g water
• 10 g broth powder (mushroom bouillon, granules)
• 120 g Chinese egg noodles (linguine type)
• 100 g cooking water (from the pasta)
• Marinade (leftovers, see above)
• 2 tbsp oyster sauce
• 2 tbsp tomato ketchup
• 2 tsp XO sauce
• 1 tsp, leveled tapioca flour
• 1 tbsp rice wine, dark, spicy-mild
• 3 tbsp sunflower oil
• 2 tbsp sesame oil, dark
• n. B. flowers and leaves

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Spicy linguine with tender, marinated beef. Recipe from the Nonya cuisine in Bali, Indonesia.

Cut the thawed (if frozen) beef (ideally using a bread and sausage slicer) across the grain into 8 mm thick slices. Cut these crosswise into approximately 3 x 4 cm pieces. Mix the remaining ingredients with the meat to form a marinade and marinate the beef for 1 hour, stirring occasionally. Strain and drain well before use. Use the remaining marinade for the sauce. For the vegetables, peel and finely chop the onions, garlic cloves, and ginger. Wash the fresh kailan, separate the leaves from the stems, and cut 1 cm off the bottom of the stems. Peel the area from the 3rd leaf down and cut crosswise into approximately 6 mm thick slices. Separate the thin leaf stalks from the leaves along the midrib and roughly chop the leaves. Cut the leaf stalks crosswise into approximately 3 cm long pieces and discard the midribs. Remove the stem from the washed pepper, cut open on one side, and remove the pink membranes and all seeds. Cut the pepper crosswise into thin strands from the top. Bring the water for the noodles to a boil and dissolve the stock powder in it. Add the noodles and cook al dente according to the package instructions. Drain, reserving the noodles and stock. Strain the meat pieces. Mix all the ingredients for the sauce until smooth and set aside. Heat 2 tablespoons of the sunflower oil in a wok. Add the meat and stir-fry for 90 seconds. Remove from the wok with a slotted spoon, let it drain over the wok, and divide between the preheated serving dishes. Add the remaining sunflower oil to the wok and heat until hot. Add the onions, garlic cloves, and ginger and stir-fry for 30 seconds. Add the kale stems, stalks, and pepperoni strands and stir-fry for 1 minute. Then stir in the noodles and stir-fry for 2 minutes. Deglaze with the sauce and sesame oil and cook for 1 minute. Transfer the noodle mixture from the wok to the serving bowls using a slotted spoon. Drizzle the remaining sauce over the meat pieces. Garnish with flowers and leaves, if desired, serve, and enjoy.