Beef strips with coconut peach

Ingredients for 4 servings:

• 3 beef roulades
• 5 tbsp spice(s) (Ketjap benten, Ketjap manis)
• 6 tbsp oil (e.g. grape seed oil)
• 2 tbsp oil (sesame oil)
• 300 ml coconut milk
• 1 tbsp sesame seeds, unhulled (light)
• 3 tbsp balsamic vinegar (e.g. dark aceto)
• 3 tbsp honey
• 1 tbsp spice mix for chili con carne
• 2 pinches of cinnamon
• 2 tbsp sunflower seeds
• 150 ml white wine
• 2 peaches (from the can)
• salt and pepper
• 5 leaves of lemon balm

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Total time approx. 2 hours

First, I prepare the marinade. I put the ketjap benteng, balsamic vinegar, sesame oil, sesame seeds, honey, sesame seeds, a little salt, the spice mix, and the cinnamon in a bowl and mix the ingredients thoroughly. Please note that the meat is only added to the marinade after it has been seared. I cut the beef roulades into strips about 2 cm wide and 5 cm long. Heat 3 tablespoons of vegetable oil in a pan and then reduce the heat to about 2/3. Add a little freshly ground pepper to the oil and let it foam until it foams. Then fry the meat in small batches in the pan very briefly. This takes about 30 seconds per side. The meat doesn’t have to be cooked all the way through! I add the cooked meat to the marinade and prepare the remaining portions one by one. After about half the meat has been cooked, I add another 1 to 2 tablespoons of oil to the pan. If that’s too much effort, you can also fry the roulades whole and then slice them. But then only fry each side of the meat for 20 seconds. The meat should not be overcooked! Now the meat should marinate for at least 1 hour. Cover the bowl. I drizzle the meat with the marinade occasionally. I chop the sunflower seeds with a chopping knife. I also finely chop the onion. I add about 1 tablespoon of oil to the pan and let it heat up, then reduce the heat. I add the onion and sunflower seeds. After about 1 minute, pour in the coconut milk and wine. Now we remove the meat from the marinade and place it on a plate and add the marinade to the pan. The whole thing is allowed to simmer gently for about 15 minutes. I cut the peaches into about 16-20 wedges per peach. Now I add the meat and peaches to the pan and let it boil briefly for about 1 minute. Before serving, I garnish with the lemon balm leaves. This is a heavenly recipe where no ingredient overpowers itself. Rice goes best with it. I use wild-grain rice and basmati rice in a ratio of 4 to 1. I add the wild-grain rice 8 minutes before the basmati rice, as it takes longer to cook. For those who want to experiment: You can also add 1 cl of cherry brandy to the marinade.