Crispy beef fillet strips Chinese style

Ingredients for 1 servings:

• 100 g beef fillet(s)
• 5 ml lemon juice or tamarind juice
• 1 ½ g ginger, fresh or powdered
• 1 g salt
• 1 g caraway
• ½ g pepper
• 50 g onion(s)
• 100 g carrot(s)
• 2 g starch flour or flour
• ½ cup basmati rice
• ½ g salt
• 1 ½ cups water
• 25 ml oil or clarified butter
• 2 g sugar
• 5 ml soy sauce, dark

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 30 minutes

Using a sharp knife, slice the beef fillet into 0.5 cm thin slices. Slice the fresh ginger into 2 mm thin slices. Pour the tamarind juice into a bowl or plastic bag. If you don’t have tamarind juice but concentrate, add 1 ml of concentrate plus 4 ml of water per serving. If you don’t have that either, add 5 ml of lemon juice. Add half the salt, the cumin, the pepper, the ginger slices, and the beef strips. Mix well and let it steep for about 1 hour. Place the rice in a rice cooker or saucepan with twice the amount of water (1 cup of the 1.5 cups) and the other half of the salt. Bring to a boil, then turn off the heat. While the rice is cooking, prepare the main course. Take a cast iron skillet and heat it to 230°C without oil. Add the marinated beef strips and turn them over when they are just starting to dry before they start to turn black. If moisture starts to appear on the top again, turn them over again and remove the pieces of meat that are dry on both sides. Add oil or clarified butter to the same pan and fry the finely diced onions and carrots along with the sugar. When they are seared and caramelized, i.e., turning brown, deglaze with the remaining water (0.5 cups) to which you previously stirred the starch powder and soy sauce. At the same time, add the previously seared beef strips and the remaining marinade, except for the ginger slices. Stir constantly and vigorously. When the sauce has thickened after about 1 minute, the dish is ready. This is a rather small portion, as a proper Chinese meal consists of several dishes. The flavor should be subtly spicy thanks to the tamarind juice and pepper. If you want it spicier, you can stir in 1 g of sambal oelek with the soy sauce.