Green asparagus with beef and mandarin flower rice

Ingredients for 2 servings:

• 250 g beef fillet(s)
• 16 stalk(s) asparagus, green
• 2 Port. Rice (Mandarin Flower Rice), see appendix
• 1 tbsp oyster sauce (saus tiram)
• 2 tbsp soy sauce (Kecap Tim Ikan), see appendix
• 1 tsp Sambal Bangkok ala Siu (see appendix)
• 30 g baby corn
• 4 small onions, red
• 3 medium-sized garlic cloves
• 30 g carrot(s)
• 1 small spring onion(s)
• 1 Pepper, red, long, mild
• 1 small chili pepper(s), green
• 1 tsp tapioca flour
• 2 tbsp rice wine (Arak Masak)
• 60 g coconut water (Asian shop, drinks)
• 4 tbsp orange juice
• 1 tbsp oyster sauce (saus tiram)
• 1 tbsp soy sauce, light
• 4 tbsp sunflower oil
• 4 leaves of lettuce
• 2 tbsp butter, unsalted

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

An exotic spring menu from the cuisine of Beijing and Shandong, China.

Prepare the rice according to the recipe. Cut the beef fillet across the grain into approximately 6 x 6 mm strips and trim these to a maximum of 3 cm. Mix the marinade ingredients and marinate the beef in it at room temperature. For the Cap Cay, wash the fresh baby corn thoroughly and chop larger pieces into bite-sized pieces. Strain the canned goods, weigh the required amount, and treat as described above. For the vegetables, decap the onions and garlic cloves at both ends, peel, and roughly chop. Wash a small carrot, decap the carrot at both ends, peel, and slice diagonally into thin sticks approximately 3 x 3 mm long. Wash the spring onions, remove the wilted leaves, and cut the green part into approximately 5 mm wide rolls. Cut the white and white-green parts diagonally into approximately 1 cm wide pieces and set aside separately. Remove the stems from the red bell pepper, wash it, halve it lengthwise, remove the seeds and septum, and cut the halves diagonally into approximately 1 cm wide pieces. Wash the small green chili, cut it crosswise into thin slices, leaving the seeds and discarding the stem. Strain the flesh pieces and let them drain well. Dissolve the tapioca flour in the rice wine and mix in the remaining ingredients for the sauce. Wash the fresh green asparagus, trim about 2 cm off the bottom end, and peel the bottom half. Discard the asparagus skins and any remaining asparagus. Once the rice is done, heat a wok with 2 tablespoons of sunflower oil. Add the flesh pieces and stir-fry for 1 minute. Remove from the wok. Use as little water as possible to cook the asparagus spears. Bring to a boil and dissolve 1 teaspoon of chicken stock in it. Do not add the asparagus yet. Add the remaining oil to the wok and let it heat up. Add the onions and garlic and stir-fry for 30 seconds. Add the remaining Cap Cay ingredients, except the green spring onions, and stir-fry for 2 minutes. Deglaze with the sauce, add the green spring onions, and simmer with the lid on for 3 minutes over reduced heat. Cook the asparagus in as little water as possible for a maximum of 3 minutes. Place the rice on the lettuce leaves in a serving dish. Place the asparagus in the center and add knobs of butter. Mix the meat into the Cap Cay and place it on either side of the asparagus, serve, and enjoy. Appendix: Heavenly Mandarin Flower Rice: https://www.chefkoch.de/rezepte/3847831586146736/Himmlischer-Mandarin-Bluetenreis.html Spicy Ikan Rice: https://www.chefkoch.de/rezepte/3483691519091669/Milde-dunkle-malzig-wuerzige-Sojasauce-Kecap-Tim-Ikan.html