John Myers
Contents
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Ingredients
For the marinade:
- 30 Fresh sugar snap peas
- 2 tbsp Oyster sauce, premium quality
- 1 tbsp Kecap Tim Ikan
- 3 medium sized Fresh cloves of garlic
For the fillet strips:
- 1 tsp Corn starch (Maizena)
- 2 tbsp Rice Wine (Arak Masak)
- 6 g Diced ginger, fresh or frozen
- 3 medium sized Fresh cloves of garlic
- 2 tbsp Sunflower oil
- 30 g Unsalted cashew nuts (from the packaging)
- 1 tbsp Light sesame oil
For the sauce:
- 2 small Fully ripe tomatoes
- 1 Msp Cayenne pepper powder
- 1 tbsp Soy sauce, sweet, (kecap manis
- 2 tbsp Oyster sauce, (Saus Tiram)
- 3 tbsp Coconut water
To garnish:
- 1 medium sized Tomato, fully ripe
- 1 pinch White sesame seeds
- 1 pinch Flowers and leaves
Instructions
Marinate:
- For the marinade, cap the garlic at both ends, peel and press through a garlic press. Mix all the ingredients in a bowl. Cut the fillet of beef into strips approx. 1 x 1 cm thick and marinate in the marinade in the refrigerator overnight.
The sugar snap peas:
- Wash the sugar snap peas, cut them off at both ends, pulling off the threads on both sides. Blanch in boiling salted water for 2 minutes and rinse in ice-cold water. Drain well and arrange on a serving dish as in the photo.
- 3 Wash, peel, quarter, quarter length tomatoes, remove the green stalk and core. Cut 8 small quarters for the sauce across into strips approx. 1 cm wide and keep them ready. Mix the remaining sauce ingredients together. Use the other tomato quarters for garnish.
Ginger and garlic:
- Wash the fresh ginger, peel it and cut it crosswise into pieces approx. 4 cm long. Cut the pieces lengthways into thin slices and cut them into strips. Work the strips crosswise into small cubes. Weigh frozen goods and allow to thaw. Cap the garlic cloves at both ends, peel them and press them through a garlic press.
For alloying:
- Strain the marinated fillet strips and drain well. Mix the cornstarch with the rice wine and mix half of it with the fillet strips. Mix the other half with the sauce.
Stir-frying:
- Heat the sunflower oil in a wok and stir-fry the fillet strips for 1 minute. Remove from the wok with a slotted spoon and place the ginger cubes in the wok along with the garlic. Pan stir for 1 minute. Add the cashew nuts and stir-fry for 30 seconds. Return the fillet strips to the wok and stir-fry for 1 minute.
Last actions:
- Deglaze with the sauce, add the chopped tomato pieces and the sesame oil, stir-fry briefly and then first only place the fillet strips in the serving bowl. Arrange the cashew nuts and the tomato pieces around the fillet strips. Drizzle everything with the sauce, garnish and serve warm as a side dish.
