John Myers
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Fried Beef in Bed of Macaroni
The perfect fried beef in bed of macaroni recipe with a picture and simple step-by-step instructions.
For the marinade:
- 120 g Macaroni, dried
- 3 tbsp Sunflower oil
- 1 tbsp Teriyaki sauce
- 1 tsp Rice Wine, (Arak Masak)
For the Cap Cay:
- 0,25 piece Tomato peppers, red
- 4 small Onions, red
- 4 With Cloves of garlic, fresh
- 1 small Carrot
- 1 smaller Chilli, green
- 10 gram Diced ginger, fresh or frozen
For the sauce:
- 1 tbsp Teriyaki sauce
- 1 tsp Hoisin sauce
- 2 tbsp Orange juice
- 2 tbsp Tomato juice
- 50 g Coconut water, (Asian shop, drinks)
- 1 tsp Beef bouillon, granulated
- 1 tbsp Rice Wine, (Arak Masak)
- 1 tsp Tapioca flour 1
To garnish:
- 2 small, fully ripe Diced ginger, fresh or T.
- 2 small, fully ripe 1
- 20 g Mongoose seedlings
- Cut the beef fillet across the grain into strips approx. 1 cm wide. Mix the ingredients for the marinade and marinate the beef strips for 30 minutes.
- For the cap cay, remove the stem, partitions and grains from the pepper quarter. Cut lengthways into approx. 1 cm wide strips and cut across into approx. 2 cm long pieces. Cap the onions and garlic cloves at both ends, peel and roughly chop. Wash the carrot, cut off both ends, peel and slice it into approx. 3 mm thick slices with a corrugated plane. Blanch 2 of them for 4 minutes and keep them ready for garnish.
- Wash the small, green chilli, cut into thin slices, leave the grains in place, discard the stem. Wash and peel the fresh ginger, cut across 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. Freeze unused cubes. Weigh frozen goods and allow to thaw.
- Mix all ingredients for the sauce homogeneously. To garnish, wash the tomatoes and cucumber and cut across into slices. Rinse the mung seedlings well and use them raw. Strain the marinated beef fillet. Add the leftover marinade to the sauce.
- Break the macaroni into small pieces and cook in plenty of salted water until al dente. Strain well and distribute in the serving bowls. Garnish with tomato and cucumber pieces.
- Heat 2 tablespoons of the sunflower oil in a wok, add all the ingredients for the Cap Cay and stir-fry for 3 minutes. Deglaze with the sauce and simmer until the sauce has thickened. Spread the cap cay over the pasta.
- Heat the rest of the sunflower oil in the wok and stir-fry the beef fillet strips until they change color. Spread from the wok with a skimmer on the Cap Cay, garnish with the seedlings and the 2 carrot slices and serve immediately as a main course.
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