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Beef Strips in Sweet and Sour Sauce Ala Siti Karina

5 from 6 votes
Prep Time 40 minutes
Cook Time 10 minutes
Total Time 50 minutes
Course Dinner
Cuisine European
Servings 2 people
Calories 5 kcal

Ingredients
 

For the marinade:

  • 1 tbsp Kecap Tim Ikan
  • 1 tbsp Soy sauce, salty

For the pasta:

  • 100 g Egg noodles, dried, China, made from wheat flour, (see photo)
  • 200 g Water
  • 4 g Chicken broth, Kraft bouillon

For the vegetables:

  • 16 Green beans, fresh or frozen
  • 16 Snow peas, fresh or frozen
  • 20 g Butter, salted
  • 2 tsp Summer Savory
  • 2 tbsp Rice Wine, Arak Masak

For the sauce:

  • 1 tsp Tapioca flour
  • 2 tbsp Rice Wine, (Arak Masak)
  • 100 g Noodle broth
  • 2 tbsp Rice wine vinegar, mild, black
  • 2 tbsp Sugar, fine, white
  • 6 small Onions, red
  • 4 medium-sized Cloves of garlic, fresh
  • 30 g Carrot
  • 1 small Chilli, green, fresh or frozen
  • 40 g Sweet peppers, red
  • 4 tbsp Sunflower oil

To garnish:

  • 4 medium-sized Tomatoes, red, fully ripe
  • 8 Cashew nuts, roasted
  • Frisée lettuce leaves
  • Coconut milk cubes

Instructions
 

  • Cut the fresh beef into strips approx. 0.8x1x3 cm. Treat frozen frozen goods in the same way. Mix the ingredients for the marinade and marinate the meat.
  • For the egg noodles, bring the water to the boil and dissolve the bouillon in it. Cook the egg noodles for 2 - 3 minutes until al dente (follow the instructions on the packaging for the cooking time). Strain and keep the broth. Drain the pasta well in the colander. Spread out on a fresh tea towel and shorten a little with scissors.
  • For the vegetables, wash the fresh green beans, cap both ends and keep them ready in full length. Let frozen goods thaw. Wash the fresh sugar snap peas, cut off at both ends and pull off the threads on both sides. Let frozen goods thaw.
  • For the sauce, mix the ingredients from tapioca flour to sugar homogeneously. Cap the onions and garlic cloves at both ends, peel and roughly cut into pieces. Wash the carrot, cut off both ends, peel and slice it into approx. 3 mm thick slices with a corrugated plane. Wash the small, green chilli, cut into thin slices, leave the grains in place, discard the stem
  • Cut out a quarter lengthways from the washed, red sweet peppers. Remove the grains and the light red partitions. Halve the piece lengthways and cut across into pieces approx. 1 cm wide.
  • Prepare 2 tomatoes for garnishing as shown in the picture. Wash, peel, quarter and core 1 tomato each. Incise and core the other 8 times. Fill with coconut milk cubes. Wash the Frisée leaves and use them as decoration.
  • Strain the pieces of meat and let them drain well. Finish the set for 2 serving plates.
  • Put the butter for the vegetables in a large enough saucepan and sauté the beans. Add the rice wine and the savory and simmer for 4 minutes (only 1 minute for frozen goods). Take out of the pot, place on the serving bowls and put the snow peas in the pot and fry for 2 minutes and then also place on the serving bowls. Spread the sauce from the pot over the beans and pods.
  • Heat a wok with 2 tablespoons of sunflower oil and stir-fry the beef for 90 seconds. Remove from the wok with the slotted spoon. Add the rest of the oil and let it get hot. Add the pasta and stir-fry for 2 minutes, remove and place on the serving bowls. Add the vegetables for the sauce and stir-fry for 90 seconds. Add the sauce and simmer for 1 minute.
  • Add the pieces of meat, mix in and use a slotted spoon to spread the mixture on the serving bowls. Pour the remaining sauce over the pasta, serve and enjoy.

Attachment:

  • Kecap Tim Ikan: Kecap Tim Ikan - a mild, dark, malty-spicy soy sauce - 06.05.2019 08:20 - Coconut milk cubes: Coconut milk cubes sweet and sour to garnish

Nutrition

Serving: 100gCalories: 5kcalCarbohydrates: 0.9gProtein: 0.1gFat: 0.1g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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