Beef pieces in spicy sauce with mushrooms, kailan and papaya

Ingredients for 2 servings:

• 300 g beef goulash
• 2 tbsp oyster sauce
• 1 tbsp soy sauce, salty
• 4 g papaya pulp, pureed, frozen
• 1 tsp, leveled baking powder
• 150 g Shimeji mushrooms, brown-capped, fresh
• 2 tbsp butter
• 2 tbsp sour cream
• 2 tbsp white wine, semi-dry
• 1 tsp, levelled sugar
• 1 pinch(s) nutmeg, freshly grated
• 2 pinches of black pepper, freshly ground
• 1 tsp, crushed broth powder (mushroom bouillon, granules)
• 8 m.-tall Kailan (Chinese broccoli)
• 120 g coconut water
• 1 small papaya, ripe
• 4 grapes, dark blue
• 20 g onion(s), red, small
• 10 g garlic clove(s)
• 10 g ginger
• 2 tbsp sesame oil, dark
• 4 tbsp BBQ sauce
• 2 tbsp red wine, fruity
• 2 tbsp sunflower oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

Tasty side dishes for an Indonesian rice table. Recipe from Java.

Chop the goulash pieces into 2 cm pieces. Mix the marinade ingredients until smooth and marinate the beef at room temperature for 3 hours. Strain and drain well before use. Remove the lower part of the shimeji mushrooms, substrate + mycelium. Separate the mushrooms, cleaning with a brush if necessary. Cut the long stems 2 cm from the cap, halve them crosswise, and use with the caps. Braise the mushrooms in the butter for 3 minutes. Deglaze with sour cream and white wine and bring to a simmer. Season with sugar, nutmeg, pepper, and mushroom stock and keep warm. For the vegetables, cut about 1 cm off the bottom of the washed kailan. Remove the bottom 2 leaves and use for another purpose. Blanch in coconut water for 3 minutes and keep warm. Peel the washed papaya, halve lengthwise, and remove the seeds. Cut one half into 6 sections and place on the serving plates with the washed grapes. For the sauce, peel and finely chop the onions, garlic cloves, and ginger. Sauté together in the sesame oil for 2 minutes, then deglaze with the BBQ sauce and red wine and keep warm. Heat the sunflower oil in a wok until very hot. Add the meat pieces and stir-fry for 90 seconds. Place on the serving plates along with the kailan and mushrooms. Drizzle the sauce over the meat pieces, serve, and enjoy as a side dish.