Beef with XO sauce and linguine Cap Cay

Ingredients for 2 servings:

• 300 g beef fillet(s)
• 2 tsp XO sauce
• 1 tbsp soy sauce
• 1 tsp baking powder
• 4 g papaya pulp, frozen
• 8 small onions, red
• 4 small garlic cloves
• 1 m.-large pepper, red, mild
• 10 g ginger
• 2 m.-large tomato(s), oblong
• 4 small onions, red
• 2 medium-sized garlic cloves
• 1 pepper, red, mild
• 2 small spring onions
• 400 g water
• 10 g broth powder (mushroom bouillon, granules)
• 1 tbsp oyster sauce
• 120 g Chinese egg noodles (Linguine type)
• n. B. Marinade, leftovers
• 40 g cooking water (from the pasta)
• ½ tsp tapioca flour
• 1 tbsp rice wine, dark, spicy-mild
• 40 g cooking water
• 2 tbsp sunflower oil
• 2 tbsp sesame oil, light
• 1 tbsp sesame oil, dark

Instructions

Working time approx. 35 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 15 minutes

Aromatic beef with a rich umami flavor served with colorful noodles. Recipe from Jakarta, Indonesia.

Cut the thawed (if frozen) beef fillet into 8 mm thick slices across the grain, ideally using a bread and sausage slicer. Cut these slices crosswise into approximately 1 cm wide strips. Mix the ingredients, from XO sauce to papaya puree, into a marinade and marinate the beef fillet for 1 hour, stirring occasionally. Then strain the meat pieces in a coarse sieve and let it drain well. For the vegetables, peel and roughly chop the onions, garlic cloves, and ginger. Remove the stem from the washed bell pepper, cut open on one side, and remove the white membranes and all the seeds. Cut crosswise from the top into thin strands. To garnish, cut the tops of the washed tomatoes to ensure they stand upright. While standing upright, make 4 crosswise cuts from top to bottom, leaving about 1.5 cm free at the bottom. Separate the petals from the core and bend them outwards slightly. Sprinkle the inside with salt and pepper and place in the first two serving bowls. For the Cap Cay, peel and finely chop the onions and garlic cloves. Washed and stemmed bell peppers, halve lengthwise, remove seeds and membranes, and cut each half diagonally into approximately 1 cm wide pieces. Washed spring onions, halve lengthwise and cut crosswise into approximately 1 cm wide pieces. Keep the white and green parts separate. For the noodles, bring the water to a boil and dissolve the chicken stock and oyster sauce in it. Add the noodles and cook al dente according to the package instructions. For the first sauce, mix the rest of the marinade with the noodle stock. For the second sauce, dissolve the tapioca flour in the rice wine and mix into the noodle cooking water. Keep both sauces ready. Fan out the noodles and keep them ready. Heat 2 tablespoons of the sunflower oil and 1 tablespoon of the light sesame oil in a wok until very hot. Add the meat pieces and stir-fry for 30 seconds. Add the vegetables and stir-fry for 2 minutes. Deglaze with the first sauce, mix briefly, remove the XO beef from the wok and divide between the first two serving bowls and keep warm. Add the noodles to the wok and stir-fry for 1 minute. Remove from the wok and keep warm. Add the remaining oil to the wok and heat until hot. Add the onions, garlic cloves, chili peppers, and the white parts of the spring onions and stir-fry for 90 seconds. Add the green parts of the spring onions, stir-fry briefly, and deglaze with the second sauce. Simmer for 2 minutes, then stir in the noodles. Divide the finished Linguine Cap Cay between two additional serving bowls. Serve with the XO beef and enjoy. Enjoy with a cold beer. Note: Umami is a taste that is perceived in the mouth as sweet, sour, spicy and bitter and conveys a meaty or fishy taste.