Fusilli with spicy beef, pineapple and vegetables

Ingredients for 2 servings:

• 200 g beef goulash
• 5 Pepper, red
• 80 g pineapple pieces (can)
• 1 tbsp soy sauce, light
• 5 g papaya pulp, pureed, frozen
• 1 tbsp sambal belacan (see note)
• 160 g fusilli
• 30 g onion(s), red, small
• 2 medium-sized garlic cloves
• 15 g ginger
• 1 small chili pepper(s), green
• 1 Pepper, red, long, mild
• 2 small pak choi
• e.g. marinade (leftovers from soaking)
• 6 tbsp chicken stock
• 1 tbsp soy sauce, light
• 3 tbsp sunflower oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

A particularly tasty street food from North Sulawesi that combines sweetness with spiciness.

Halve any pieces of beef goulash that are larger than 3 cm across the grain. Mix the marinade ingredients and marinate the beef in it overnight in the refrigerator. The next day, strain and drain well, using the remaining marinade for the sauce. Cook the fusilli in 500 ml of lightly salted water according to the package instructions, minus 1 minute. Strain and divide between two serving bowls. In the meantime, peel and finely chop the onions, garlic cloves, and ginger. Wash the remaining vegetables. Cut the chili crosswise into thin slices, leaving the seeds and discarding the stem. Remove the stem from the chili pepper, cut open on one side, remove the bright red partitions and seeds, and cut crosswise into thin strips. Remove the leaves from the bok choy head and cut the white part crosswise into approximately 1 cm wide pieces. Halve the green part lengthwise and cut crosswise into approximately 2 cm wide strips. Keep them separate. Mix the ingredients for the sauce and set aside. Heat a wok until very hot, then add 2 tablespoons of the sunflower oil and heat very hot. Add the dry pepper pieces and fry until blackened. Add the pineapple and meat pieces and stir-fry for 90 seconds. Remove from the wok with a slotted spoon and let drain into the wok. Reduce the heat slightly. Add the remaining sunflower oil and let it heat up. Add the onions, garlic cloves, ginger, and chili and stir-fry until the onions are translucent. Add the red peppers and the white bok choy pieces and stir-fry for 1 minute. Add the green parts of the bok choy and the meat pieces. Mix thoroughly and deglaze with the sauce. Pour the mixture over the noodles, serve, and enjoy. Note: Sambal Belacan, see: https://www.chefkoch.de/rezepte/3510181523031562/Mein-Sambal-Belacan-2.html