Beef with mushrooms and Cap Cay with noodles

Ingredients for 2 servings:

• 250 g beef fillet(s) in one piece
• 2 tbsp Bulgogi sauce (see note)
• 1 tbsp oyster sauce
• 10 g papaya pulp, pureed, frozen
• 1 tsp, heaped baking powder
• 150 g Shimeji mushrooms, brown
• 40 g white wine, fruity, slightly sweet
• 1 tsp broth powder (mushroom bouillon, granules)
• 2 tbsp coconut milk, 24% fat
• 1 tbsp soy sauce, light
• 1 tsp tapioca flour
• 250 g water
• 5 g vegetable stock powder
• 60 g Chinese egg noodles (type linguine)
• 80 g cooking water (from the pasta)
• Marinade, rest of it
• 40 g tomato ketchup
• 2 tbsp tomato paste
• 1 tsp tapioca flour
• 2 tbsp rice wine, dark, spicy-mild
• 60 g mung bean sprouts
• 30 g onion(s), red, small
• 10 g garlic clove(s)
• 30 g spice lily (aromatic ginger)
• 15 g ginger
• 40 g carrot(s)
• 2 m.-large pak choi
• 80 g cauliflower
• 2 m.-large tomato(s), oblong
• Pak Choi hearts (for preparation)
• 1 Pepper, red, long, mild
• 5 tbsp sunflower oil

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 55 minutes

A festive menu from the modern cuisine of Bali, Indonesia.

Cut the thawed (if frozen) beef (preferably using a bread and sausage slicer) into 7 mm thick slices across the grain. Cut these crosswise into approximately 3 x 4 cm pieces. Mix the remaining ingredients for the meat into the marinade and marinate the beef for 2 hours, stirring occasionally. Strain before use and pat dry on kitchen paper. Use the remaining marinade for the sauce. Meanwhile, remove the lower part of the shimeji mushrooms, i.e., the substrate and mycelium. Separate the mushrooms, cleaning them with a brush if necessary. Cut the long stems 2 cm from the cap, halve them crosswise, and use them with the caps. Mix the remaining mushroom ingredients together and set aside in a saucepan for the mushroom ragout. Bring the water to a boil and dissolve the vegetable stock in it. Add the noodles and cook until al dente according to the package instructions. Strain the noodles and use the stock for the sauce. Spread the cooled noodles in a serving bowl. Mix all the sauce ingredients in a saucepan until smooth and set aside. For the Cap Cay, sort the mung sprouts, rinse thoroughly, shake dry, steam in a sieve for 1 minute, and spread over the noodles. Trim both ends of the onions and garlic cloves, peel, and roughly chop. Wash, peel, and thinly slice the lily of the valley and ginger. Cut off the top of a carrot about 3 cm long, wash, peel, and slice or slice crosswise into thin sticks about 3 x 3 mm. Remove the yellowed leaves from the washed bok choy. Remove the remaining large leaves by tearing them off the stem. Leave the small leaves in the inner part (the heart) on the stem. Separate the stem and use the hearts for garnishing. Remove the white leaf stalks, halve lengthwise, and cut crosswise into approximately 6 mm wide pieces. Cut the green leaves into thirds lengthwise and cut crosswise into approximately 3 cm wide pieces. Keep the white and green parts separate. From the washed cauliflower, cut off the required number of florets from the edge, including approximately 2 cm of stem. Chop larger florets lengthwise. Rinse the florets thoroughly and let them drain. To garnish, cut off the tops of the washed tomatoes so they stand upright. While standing upright, make four crosswise cuts from top to bottom, leaving approximately 1.5 cm free at the bottom. Separate the petals from the core and bend them outwards slightly. Sprinkle the insides with salt and pepper and place them on a fresh serving dish. Place the bok choy hearts on the serving dish with the sprouts. Wash the peppers, cut off the stems, cut them crosswise into 2 mm wide pieces, remove the seeds, and set aside. Heat the sauce for the mushroom ragout together with the mushrooms and simmer with the lid on over moderate heat. Heat 3 tablespoons of sunflower oil in a wok until very hot. Add the meat pieces and stir-fry until all the meat pieces have turned a gray color. Immediately remove from the wok with a slotted spoon and let the oil drip into the wok. Keep the meat pieces warm. Add the rest of the sunflower oil to the wok and heat very hot. Add the onions, garlic cloves, lily of the valley, and ginger and stir-fry for 30 seconds. Then add the carrot, the white parts of the bok choy, and the cauliflower and stir-fry for 3 minutes. Deglaze with the sauce and stir in 80% of the bok choy leaves. Simmer for 2 minutes. Add the mushrooms to the tomato-garnished bowl and arrange the meat pieces on top. Garnish with half of the pepper rings and the bok choy leaves. Pour the finished Cap Cay over the mung sprouts and garnish like the meat pieces, serve, and enjoy.