Mandarin rice with spicy beef and mango

Ingredients for 2 servings:

• 250 g beef fillet(s)
• 2 tbsp fish sauce, light
• 1 tbsp sweet and sour bean paste
• 6 g papaya pulp, pureed, frozen
• 1 tsp baking powder
• 1 tbsp egg white
• 2 tbsp tapioca flour
• 1 tbsp rice wine, golden yellow
• 1 tbsp chili oil
• 1 egg(s), size S
• 1 pinch(s) chicken stock powder
• 1 tbsp tapioca flour
• 1 tbsp sesame oil, light
• 25 g carrot(s)
• 1 Pepper, red, long, mild
• 2 tbsp celery stalks, frozen
• 260 g coconut water
• 1 tsp broth powder (mushroom bouillon, granules)
• 100 g basmati rice
• 20 g onion(s), red, small
• 3 medium-sized garlic cloves
• 15 g ginger
• 1 small chili pepper(s), green
• 1 pepper, red, long, mild to medium hot
• 1 small spring onion(s), white part only
• 30 g carrot(s)
• 4 leaves Pak Choi, medium-sized
• 1 mango(s), a large fillet
• n. B. flowers and leaves
• 60 g beef stock (jar)
• 1 tsp tamarind syrup
• 1 tbsp oyster sauce
• 2 g crabs, red, dried
• 1 tsp sugar, fine
• ½ tsp tapioca flour
• 1 tbsp rice wine, golden yellow
• 6 tbsp BBQ sauce
• 2 tbsp sauce (Chinese spring roll sauce)
• 3 tbsp sunflower oil
• 1 tbsp sesame oil, dark

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

A sophisticated main course of Szechuan cuisine that combines spiciness with sweetness.

Cut the beef fillet (ideally using a bread and sausage slicer) across the grain into 6 mm thick slices. Halve these slices crosswise. Mix the remaining marinade ingredients and marinate the beef fillet overnight, covered, in the refrigerator. Stir occasionally. The next day, remove from the refrigerator, bring to room temperature, strain, drain well, and set aside. For the mandarin rice, break the egg and whisk it with the chicken stock powder and tapioca flour. Heat the sesame oil in a pan and fry the egg mixture into an omelet. Let it cool slightly and then cut into pieces about 5 mm in size. Dice a piece of washed and peeled carrot. Remove the stalk from the washed bell pepper, halve it lengthwise, remove the seeds, and dice it. Heat the coconut water, dissolve the mushroom stock powder in it, and stir in the basmati rice. Simmer gently with the lid on for 12 minutes. After 5 minutes, add the diced carrots, after 8 minutes the diced peppers, and after 10 minutes the egg and celery pieces. Remove from the heat and do not open the lid. Let the rice soak for 25 minutes. For the vegetables, peel the onion, garlic cloves, and ginger and cut into small pieces. Wash the chili, cut crosswise into thin rings, leaving the seeds on and discarding the stalk. Remove the stalks from the washed peppers, cut diagonally into pieces about 4 mm wide, and remove the seeds. Cut the washed spring onions into rounds about 8 mm thick. Wash the carrots, trim both ends, and peel. Using a coarse grater, grate off the appropriate amount from the bottom. For the pak choi leaves, cut the white part crosswise into 2 cm wide pieces and roughly chop the green part. To garnish, wash a large mango, trim both ends, peel, and fillet it. Flatten the large fillets on top, halve lengthwise, and score them fan-shaped from the outside. Place them on the serving dishes. Reserve flowers and leaves, if desired. For the sauce, grind the shrimp or grind them into a powder. Mix all the sauce ingredients in a bowl and keep them ready – do the same for the BBQ sauce. To stir-fry, heat a wok until hot, add 2 tablespoons of the sunflower oil and let it heat through. Add the meat pieces and stir-fry for 90 seconds. Remove from the wok with a slotted spoon and let it drain into the wok. To continue stir-frying, add the remaining sunflower oil and sesame oil to the wok and heat moderately. Add the onions, garlic cloves, ginger, and chili and stir-fry for 1 minute. Add the peppers, spring onions, carrots, and the white parts of the pak choi leaves and stir-fry for 2 minutes. Deglaze with the sauce and simmer for 3 minutes. Stir in the green parts of the bok choy leaves. To serve, place the rice in the serving trays. Arrange the vegetables next to the rice, top with the meat pieces, and drizzle with the BBQ sauce. Garnish with flowers and leaves, if desired, serve, and enjoy. Notes: Szechuan cuisine loves to cook with fruit and combine spicy and sweet side dishes. In the picture, three side dishes are grouped around the rice. Each component is a highlight of modern or classic Szechuan cuisine.