Beef with 2-faced noodles and vegetables

Ingredients for 2 servings:

• 250 g lean beef goulash
• 1 ½ liters of refined peanut oil for frying
• 1 tbsp soy sauce (Kecap Tim Ikan), see appendix
• 1 tbsp soy sauce, salty
• 4 small onions, red
• 3 medium-sized garlic cloves
• 30 g carrot(s)
• 1 small chili pepper(s), green
• 15 g ginger
• 2 Pepper, red, long, mild
• 12 green sugar snap peas
• 8 small broccoli florets
• 2 m.-large tomato(s), fully ripe
• 40 g pineapple pieces
• 2 tbsp sunflower oil
• 100 g Chinese egg noodles, dried
• 200 g water
• 4 g chicken broth
• 3 tbsp sunflower oil
• 1 tsp tapioca flour
• 2 tbsp rice wine (Arak Masak)
• 100 g water (cooking water from the pasta)
• 2 tbsp oyster sauce (saus tiram)
• 2 tbsp orange juice
• n. B. Mung bean sprouts
• n. B. flowers and leaves

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

Tender beef mixed with spicy Cap Cay and crispy noodles. Recipe from Canton, China.

Cut the fresh or thawed beef stew into strips about 1 cm wide. Mix the marinade ingredients and marinate the beef. For the noodles, heat the water, dissolve the chicken stock in it, and cook the noodles for 2 minutes. Strain the pasta water and set aside. Spread the noodles on a clean tea towel. For the sauce, dissolve the tapioca flour in the rice wine, add the noodle stock, and do not discard the rest. Mix in the remaining ingredients. Rinse the mung bean sprouts and shake dry. For the Cap Cay, decap the onions and garlic cloves at both ends, peel them, and roughly chop them. Wash the carrot, decap the carrots at both ends, peel them, and slice them into approximately 3 mm thick slices using a corrugated grater. Wash the small red chili, cut it crosswise into thin rings, leaving the seeds and discarding the stem. Cut the fresh, washed, and peeled ginger crosswise into thin slices. Weigh and thaw the frozen goods. Remove the stems from the red bell peppers, wash them, halve them lengthwise, remove the seeds and membranes, and cut the halves diagonally into pieces about 1 cm wide. Wash the snow peas, snip off both ends, and pull off the strings on both sides. Halve the larger pods crosswise, leaving the smaller ones. Remove the florets from the washed broccoli, about 2 cm from the top, including the stem, and chop them to the size of your thumbnail. Use the remaining broccoli for something else. Remove the stems from the tomatoes, skin them, quarter them lengthwise, and remove the green core and seeds. Halve the quarters crosswise. Strain and weigh the pineapple pieces. Strain the flesh through a coarse sieve and add them to the batter. Heat the frying oil to 180 degrees. For the 2-faced noodles, heat the sunflower oil in a smaller pan and add the noodles. Cover and fry over medium heat until browned underneath, then turn and fry again. Drain the oil and cover to keep the noodles warm. Meanwhile, heat 2 tablespoons of sunflower oil in a wok and add all the ingredients, from the small onions to the ginger, and stir-fry for 30 seconds. Then add the ingredients, from the peppers to the broccoli florets, and stir-fry for 2 minutes. Finally, add the remaining ingredients, stir-fry briefly, and then deglaze with the sauce. Bring to a boil briefly, remove from the heat, and cover to keep warm. Fry the meat pieces in small batches until light brown and drain on kitchen paper. To serve, mix with the Cap Cay, divide between serving plates, cut the noodle cake in half with a sharp knife, and place the halves on the Cap Cay. Garnish, serve, and enjoy. Attachment: https://www.chefkoch.de/rezepte/3483691519091669/Milde-dunkle-malzig-wuerzige-Sojasauce-Kecap-Tim-Ikan.html