Beef Cap Cay with noodles and kailan

Ingredients for 2 servings:

• 200 g beef goulash
• 1 tbsp oyster sauce
• 1 tbsp light soy sauce
• 2 g papaya pulp, pureed, frozen
• 1 tbsp egg white
• 1 tbsp, heaped tapioca flour
• 2 tbsp sunflower oil
• 4 m.-large Kailan (Chinese broccoli), alternatively chard
• 4 peppers, red, long, mild, for garnishing
• 350 g water
• 7 g vegetable stock powder
• 120 g Chinese egg noodles (Linguine type)
• 10 g garlic clove(s)
• 15 g ginger
• 1 small chili pepper(s), green, long, mild
• 1 Pepper, red, long, mild
• 1 small spring onion(s)
• 2 snake beans
• 1 small carrot(s)
• 2 tbsp sunflower oil
• 1 tbsp sesame oil, dark
• 60 g cooking water
• 1 tsp oregano, shredded
• 30 g tomato juice
• 1 tbsp soy sauce, light
• ½ tsp tapioca flour
• 1 tbsp rice wine, dark, spicy-mild
• n. B. Salt and pepper, red, freshly ground

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 40 minutes

A tastefully and visually convincing dish of the 8 delicacies.

Halve the pieces of meat across the grain. Quarter larger pieces. Whisk all of the marinade ingredients in a bowl until smooth. Cover and marinate the pieces of meat in the refrigerator overnight. Mix thoroughly at least three times. The next day, bring to room temperature and strain. Cut off the two bottom leaves of each washed kailan stem. Trim about 1 cm of the bare stems at the bottom and peel them. Use the unblemished leaves and set them aside with the kailan. To garnish, halve the peppers lengthwise from bottom to top, about 1 cm from the stems. Remove the seeds and quarter the halves lengthwise. Let them bloom in cold water. Bring the water for the noodles to a boil and dissolve the vegetable stock in it. Add the noodles and cook al dente according to the package instructions. Strain, setting aside the noodles and stock. Peel and finely chop the garlic cloves and ginger. Cut the washed chili pepper crosswise into thin slices, leaving the seeds and discarding the stem. Cut the washed chili peppers diagonally into approximately 4 mm wide pieces, deseed them, and discard the stems. Wash the spring onions, removing any wilted leaves and roots. Cut the white and green parts into approximately 4 cm long pieces and halve lengthwise. Keep the white and green parts separate. Wash the runner beans, trim both ends, and cut crosswise into approximately 3 cm long pieces. Cut the top of a carrot about 4 cm long, wash, peel, and cut lengthwise into approximately 3 x 3 mm thin sticks. Mix all the ingredients for the sauce until smooth, season with salt and freshly ground red pepper, and set aside. Blanch the kailan and the loose leaves together for 2 minutes. Do not rinse and keep warm. Heat the sunflower oil in a wok until very hot. Add the well-drained pieces of meat (caution: risk of splashing) and stir-fry for 1 minute. Remove from the wok with a slotted spoon and keep warm. Heat another 2 tablespoons of sunflower oil in the wok until very hot. Add the garlic cloves, ginger, chili, and chili peppers and stir-fry for 1 minute. Add the white parts of the spring onion, the runner beans, and the carrot sticks and stir-fry for 2 minutes. Deglaze with the sauce, reduce heat, and simmer the mixture in the wok for 2 minutes. Stir in the sesame oil, the noodles, and then the pieces of meat. Line two serving bowls with the kailan leaves. Transfer the mixture from the wok to the serving bowls, garnish with the chili blossoms, serve, and enjoy.