Stir-fried soybean sprouts with beef

Ingredients for 2 servings:

• 150 g beef fillet(s), frozen
• 2 g papaya pulp, pureed, frozen
• 1 tbsp egg white, size S
• 1 tbsp oyster sauce
• 1 tbsp tapioca flour
• 2 tbsp sesame oil, light
• 140 g soybean sprouts
• 20 g cucumber(s), sweet and sour pickled
• 1 pepper, red, long, medium to hot
• 2 snake beans
• 8 g ginger
• 3 garlic cloves
• 1 tbsp sesame oil, light
• 3 tbsp chicken stock (jar)
• 1 tsp oyster sauce
• n. B. Grapes, light and dark, seedless, sweet, alternatively sweet fruits of the season

Instructions

Working time approx. 25 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 3 minutes; Total time approx. 4 hours 28 minutes

A spicy side dish that harmonizes with the grapes. Recipe from Taiwan.

Cut the thawed beef fillet crosswise into 6 mm thick slices and then cut these into thirds crosswise. Whisk the papaya puree together with the egg white, tapioca flour, oyster sauce, and tapioca flour until smooth and marinate the meat pieces for 4 hours, covered, at room temperature, stirring occasionally. Rinse the soybean sprouts, drain well, and sort them. Slice the cucumbers lengthwise into thin strips and cut them into 2 cm lengths. Cut the washed bell pepper diagonally into 4 mm wide slices, remove the seeds, and discard the stems. Cut the washed and trimmed runner beans crosswise into 3 cm long pieces. Peel the ginger and garlic cloves, cut them crosswise into thin slices, and chop them finely. Mix the chicken stock with the oyster sauce until smooth and set aside. If desired, wash 8 seedless white and 8 seedless black grapes, halve them lengthwise, and set aside. Strain the marinated meat pieces and drain well. Heat 2 tablespoons of sesame oil in a wok until very hot. Add the meat pieces and stir-fry vigorously for 1 minute. Remove from the wok with a slotted spoon and keep warm. Add the remaining sesame oil and heat gently until hot. Add the spices and sauté. Then add the sprouts and stir-fry for 30 seconds. Deglaze with the sauce and add the meat pieces. Stir-fry briefly. Transfer the mixture from the wok to a serving dish. Garnish with sweet seasonal fruits, if desired, and enjoy as a side dish or main course.