Balinese flower rice with spicy beef

Ingredients for 2 servings:

• 400 g beef fillet(s)
• 2 tbsp sauce (Kecap Tim Ikan 2, recipe in my profile)
• 1 tbsp, leveled tapioca flour
• 1 tbsp rice wine (Arak Masak)
• 3 tbsp sunflower oil
• 125 g water
• 3 g chicken broth powder
• 70 g long grain rice
• 2 eggs, size M
• 1 pinch of salt
• 1 pinch(s) black pepper
• 1 tbsp butter
• 30 g carrot(s), fresh or frozen
• 4 leaves of white cabbage
• 1 small carrot(s)
• 1 small chili pepper(s), green
• 100 g green beans, frozen
• 2 small garlic cloves, fresh
• 10 g ginger, fresh or frozen
• 2 tbsp oyster sauce
• 3 tbsp orange juice
• 2 tbsp tomato juice
• 1 tsp tapioca flour
• 2 tbsp rice wine (Arak Masak)
• e.g. tomato slices
• n. B. Sesame, white

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

A festive menu served with fruits of your choice. Recipe from Bali, Indonesia.

Cut the beef fillet into thin strips approximately 8 x 8 mm and then shorten to approximately 4 cm. Dissolve the tapioca flour in the rice wine and mix with the Kecap Tim Ikan. Marinate the beef strips in it for 20 minutes. For the fresh carrot cubes, wash a carrot, trim both ends, peel, and cut a piece approximately 3 cm long from the bottom. Cut lengthwise into thin slices, then cut these lengthwise into thin strips. Cut these strips crosswise into small cubes. Weigh the frozen goods and thaw them. For the flower rice, heat the water, dissolve the chicken stock in it, and add the rice. Mix and bring to a boil. Add the carrot cubes, reduce the heat to a simmer, and after 12 minutes turn off and let them sit for 30 minutes. Crack the two eggs, season with salt and pepper, and whisk. Fry them in a pan with the butter until scrambled. Fry the scrambled eggs into small flakes and set aside. For the vegetable bed, blanch the cabbage leaves for 4 minutes, remove the central rib, and cut into 1 cm long pieces if they are not bitter. Line the serving plates with the cabbage leaves. Coarsely grate the remaining carrot and blanch for 3 minutes. Wash the small green chili pepper and cut it crosswise into thin slices, leaving the seeds and discarding the stem. Cut the green beans diagonally into pieces about 1 cm wide. For the sauce, detach the garlic cloves at both ends, peel them, and press them through a garlic press. Wash and peel the fresh ginger, cut them into thin slices, and chop them into small pieces. Weigh the frozen goods and thaw them. Add the remaining ingredients and mix well. To garnish, cut 2 tomatoes into approximately 8 mm thick slices. Mix the meat pieces and strain. Add the remaining marinade to the sauce. In a bowl, mix the rice with the scrambled egg flakes to make the flower rice and keep warm. Heat a wok, add 1 tablespoon of the sunflower oil, and let it heat up. Add the grated carrots, chili, and green beans, and stir-fry for 1 minute. Deglaze with 2 tablespoons of the sauce and spread it over the cabbage leaves. Clean the wok and heat it with the remaining oil. Add the meat, stir-fry for 2 minutes, and spread it over the bed of vegetables. Pour the remaining sauce into the wok and let it thicken. Spread it over the meat pieces, garnish, and serve with the flower rice. Here’s the recipe for Kecap Tim Ikan: http://www.chefkoch.de/rezepte/3483691519091669/Milde-dunkle-malzig-wuerzige-Sojasauce-Kecap-Tim-Ikan.html