Spicy beef in oyster sauce alla "Kung-Bao"

Ingredients for 2 servings:

• 200 g beef goulash
• 1 tbsp soy sauce, salty
• 2 tbsp, leveled cornstarch
• 1 ½ liters of frying oil
• 1 small spring onion(s)
• 10 g garlic clove(s)
• 8 g ginger, sliced
• 1 pepper, red, long, medium hot
• 2 chili peppers, red, dried
• 2 tbsp sunflower oil
• 8 m.-sized allspice berries
• 1 tbsp sesame oil, light
• 2 m.-large tomato(s), oblong
• 4 m.-large Kailan (Chinese broccoli)
• 1 tbsp chicken stock
• 1 tbsp soy sauce, light
• 2 tsp sugar, fine
• 2 tsp rice wine vinegar, clear, mild
• 1 tbsp rice wine, light
• 8 g broth powder (mushroom bouillon, granules)
• 100 g Chinese egg noodles, round, long
• 2 tbsp peanuts, blanched, roasted and salted, for garnish

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 50 minutes

Served with noodles and kailan, this is a coveted main course from Indonesia’s Nonya cuisine.

Halve the beef stew pieces across the grain. Mix in the soy sauce, then coat in the cornstarch and set aside. Wash the spring onions, slice the green part into approximately 4 mm wide rolls, and cut the white and white-green parts diagonally into 5 mm wide pieces and set aside. Peel the garlic cloves and fresh ginger and slice thinly across the grain. Quarter larger slices. Wash the chili peppers, remove the stems, cut diagonally into approximately 3 mm wide pieces, and remove the seeds. Use scissors to cut the dried chili peppers into approximately 3 cm wide pieces. Cut the tops off the tomatoes and make four 80% cuts lengthwise on the opposite side, forming them into blossoms. Remove the two bottom leaves from the washed kailan. Cut about 1 cm off the bottom of the stems and peel the bare stems. Set aside with a cup of water for steaming. Heat the frying oil to 190°C. Grind the medium-sized allspice berries into small pieces. Mix all the sauce ingredients in a small bowl until smooth. For the noodles, bring 300g of water to a boil and dissolve the mushroom stock in it. Add the noodles and cook al dente according to the package instructions. Strain and set aside. Add the floured beef to the hot frying oil. Reduce the temperature to 180°C. Fry the meat pieces until light brown. Remove from the oil and set aside. Steam the kailan for 3 minutes and keep warm. Heat the sunflower oil in a wok until very hot. Add the dried chilies and stir-fry until almost blackened. Add the remaining prepared vegetables and stir-fry for 2 minutes. Add the allspice berries and stir-fry for another 30 seconds. Add the meat and stir-fry for 1 minute. Deglaze with the sauce, drizzle with sesame oil, and turn off the heat. Divide the noodles among the serving plates. Pour half of the stir-fry mixture over the noodles. Arrange the tomato blossoms on top and the kailan on both sides. Garnish with peanuts, serve, and enjoy. Note: Nonya cuisine originated in China. Its chefs can be found throughout Asia and Oceania. To be successful, they had to adapt their recipes to local options and requirements. Nonya cuisine essentially encompasses India, Indonesia, Thailand, Korea, and Malaysia. In modern German, this is a typical crossover cuisine.