Beef with Spicy Radish – Luo Bo Niu Rou Siu

For the rice:

1. Wash the rice until the water runs clear, strain and drain. Put the rice in a 1 liter saucepan, add the coconut water and butter (if unsalted, add a pinch of salt) and bring to the boil with the lid on. Reduce heat supply to simmer, after about 12 minutes all water should be absorbed. Mix the rice briefly and let it mature for 20 minutes with the lid on.
2. Freeze the fresh beef fillet a little, let the frozen goods thaw. Cut into strips approx. 4 cm and 6 mm thick. Mix the ingredients for the marinade and marinate the beef in it.
3. Wash and peel the radish, cap at both ends. To decorate, cut 2 approx. 3 mm thick slices at the lower end and 1 slice of the same thickness at the upper end. Cut the remaining radish crosswise into pieces approx. 4 cm long. Cut these lengthways into approx. 8 mm thick slices and use them to make pins of the same thickness.
4. At the kai-lan, separate the leaves from the stem. Discard the woody stem. Separate the thin petioles from the leaves along the midrib and cut across into 4 cm wide rolls. Cut large leaves in half crosswise. Store leaves and stem rolls separately. 4
5. Wash the small, green chillies and cut them crosswise into thin slices. Leave the grains in place, discard the stem. Cap both ends of the garlic cloves, peel and slice them into thin slices. Wash the fresh ginger, peel it and cut it crosswise into 4 cm long pieces. Cut the pieces lengthways into thin slices and cut them into thin strips. Weigh and thaw frozen goods. Wash the spring onions, remove dead leaves and roots. Cut the white part into 4 cm long pieces, halve lengthways and cut the halves lengthways into thin strips.
6. Prepare the ingredients for the garnish (see photo) on a serving dish. Strain the fillet strips. Dilute the broth with the coconut water and keep it ready.
7. Heat a wok and add 2 tablespoons of the vegetable oil and let it get hot. Add the fillet strips, garlic slices and sesame oil and stir-fry for 2 minutes over high heat. Remove from the wok and place in the middle of the serving bowl.
8. Put the rest of the vegetable oil in the wok and let it warm up. Add the radish sticks with the chili rings and stir-fry for 1 minute. Add the kai lan rolls with the ginger threads and the spring onions and stir-fry for 30 seconds. Then first deglaze with the coconut water mixture, then add the kailan leaves and mix briefly. Remove from heat and place on the side of the beef strips. Add the cooked coconut rice, garnish and serve warm.