Beef in teriyaki sauce ala Hong Kong

Ingredients for 2 servings:

• 250 g beef fillet(s)
• 1 egg white, size M
• 3 tbsp tapioca flour
• 2 tbsp peanut oil
• 2 tbsp teriyaki sauce
• 1 tbsp sauce (spring roll sauce, Chinese)
• 4 small onions, red
• 2 medium-sized garlic cloves
• 8 green beans
• 8 small cauliflower florets
• 1 pepper, red, long, medium hot
• 2 tbsp sunflower oil
• 20 g orange juice
• 2 tbsp teriyaki sauce
• 1 tbsp soy sauce, sweet (kecap manis)
• 1 tsp tapioca flour
• 1 tbsp rice wine (Arak Masak)
• 1 tbsp lime juice, freshly squeezed
• 1 tbsp palm sugar
• Marinade, so (rest of it)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

A spicy, slightly hot side dish with some vegetables and rice.

Cut the fresh or thawed fillet into strips approximately 1 x 3 cm wide. Mix the marinade ingredients and marinate the beef in it for 30 minutes at room temperature. Trim both ends of the onions and garlic cloves, peel them, and roughly chop them into bite-sized pieces. Wash and trim the remaining vegetables and chop them into bite-sized pieces. Mix together the sauce ingredients, except for the rest of the marinade. Drain the beef strips and add the remaining marinade to the sauce. Whisk the egg whites with the tapioca flour until smooth and stir in the beef strips. Heat the peanut oil in a wok until very hot, add the beef strips, and stir-fry for 2 minutes. Remove the strips from the wok with a slotted spoon and set aside. Add the sunflower oil to the wok and heat until hot. Add the onions and garlic cloves and stir-fry until the onions are translucent. Add the remaining vegetables and stir-fry for 2 minutes. Deglaze with the sauce and simmer for 1 minute. Remove from heat, stir in the meat strips, and divide among serving plates. Serve with rice and enjoy.