Beef strips in sweet and sour sauce ala Siti Karina

Ingredients for 2 servings:

• 250 g beef shoulder, fresh or frozen
• 1 tbsp soy sauce (Kecap Tim Ikan, see appendix)
• 1 tbsp soy sauce, salty
• 100 g Chinese egg noodles made from wheat flour (see photo)
• 200 g water
• 4 g chicken broth, granulated
• 16 green beans, fresh or frozen
• 16 sugar snap peas, fresh or frozen
• 20 g butter, salted
• 2 tsp savory, fresh, frozen or dried
• 2 tbsp rice wine (Arak Masak)
• 1 tsp tapioca flour
• 2 tbsp rice wine (Arak Masak)
• 2 tbsp rice wine vinegar
• 2 tbsp sugar
• 6 small onions, red
• 4 medium-sized garlic cloves, fresh
• 30 g carrot(s)
• 1 small chili pepper(s) green, fresh or frozen
• 40 g bell pepper(s), red
• 4 tbsp sunflower oil
• 4 m.-large tomato(s), fully ripe
• 8 cashew nuts, roasted
• e.g. frisée lettuce, some leaves
• e.g. coconut milk (coconut milk cubes, see appendix)

Instructions

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

Siti Karina’s 8 Delicacies. Recipe from Beijing, China.

Cut the fresh beef into strips approximately 0.8 x 1 x 3 cm in size. Treat thawed frozen beef in the same way. Mix the ingredients for the marinade and marinate the meat. For the egg noodles, bring the water to a boil and dissolve the chicken stock in it. Cook the egg noodles al dente in 2-3 minutes (follow the package instructions for cooking time). Strain and collect the stock. Drain the noodles well in the sieve. Spread them out on a fresh tea towel and trim slightly with scissors. For the vegetables, wash the fresh green beans, cut off both ends, and keep them at their full length. Defrost the frozen beans. Wash the fresh sugar snap peas, cut off both ends, and remove the strings on both sides. Defrost the frozen beans. For the sauce, mix the ingredients from tapioca flour to sugar with 100 ml of the pasta cooking stock until smooth. Trim both ends of the onions and garlic cloves, peel, and roughly chop. Wash the carrot, trim both ends, peel, and slice into approximately 3 mm thick slices using a corrugated grater. Wash the small green chili, cut it crosswise into thin slices, leaving the seeds on, and discarding the stem. Cut out a quarter of the washed red bell pepper lengthwise. Remove the seeds and the bright red membranes. Halve the piece lengthwise and cut it crosswise into approximately 1 cm wide pieces. For garnishing, prepare 2 tomatoes each as shown in the picture. Wash, peel, quarter, and deseed one tomato each. Cut eight times and deseed the other. Fill with coconut milk cubes. Wash the frisée leaves and use them decoratively. Strain the meat pieces and drain well. Prepare the garnish for 2 serving plates. Put the butter for the vegetables in a sufficiently large pot and sauté the beans. Add the rice wine and savory and simmer for 4 minutes (1 minute for frozen products). Remove from the pot and place on the serving dishes. Add the snow peas to the pot and fry for 2 minutes, then place on the serving dishes. Pour the sauce from the pot over the beans and pods. Heat a wok with 2 tablespoons of the sunflower oil and stir-fry the beef for 90 seconds. Remove from the wok with a slotted spoon. Add the remaining oil and let it heat up. Add the noodles and stir-fry for 2 minutes, remove and place on the serving dishes. Add the vegetables for the sauce and stir-fry for 90 seconds. Add the sauce and simmer for 1 minute. Add the meat pieces, mix, and divide the mixture between the serving dishes with a slotted spoon. Pour the remaining sauce over the noodles, serve, and enjoy. Appendix: Kecap Tim Ikan: https://www.chefkoch.de/rezepte/3483691519091669/Milde-dunkle-malzig-wuerzige-Sojasauce-Kecap-Tim-Ikan.html Coconut milk cubes: https://www.chefkoch.de/rezepte/3714561562040599/Suesssaure-Kokosmilchwuerfel-zum-Garnieren.html