Mandarin rice with spicy beef and pineapple cap cay

Ingredients for 2 servings:

• 200 g beef goulash, lean
• 1 tbsp soy sauce, light
• 1 tbsp egg white
• 1 tbsp Sweet & Sour Hot Bean Paste
• 1 tsp, leveled baking powder
• 1 tbsp, heaped tapioca flour
• 4 Pepper, red, long, dried, hot
• 1 egg(s), size S
• 1 pinch(s) chicken stock powder
• 1 pinch(s) of red pepper, freshly ground
• 1 tbsp sunflower oil
• 30 g carrot(s)
• 1 Pepper, red, long, mild
• 2 tbsp celery stalks, frozen
• 2 tbsp butter
• 220 g water
• 80 g basmati rice
• 30 g onion(s), red, small
• 10 g garlic clove(s)
• 15 g ginger
• 40 g carrot(s)
• 50 g pineapple pieces (can)
• 0.33 pepper(s), green
• 0.33 bell pepper(s), red
• 1 snake bean(s)
• 30 g mung bean sprouts
• 40 g tomato juice
• 30 g orange juice
• Marinade, leftovers (see preparation)
• 1 tsp broth powder (mushroom bouillon, granules)
• 2 tbsp, leveled bean paste, sweet and sour (Sweet & Sour Hot Bean Paste)
• ½ tsp tapioca flour
• 3 tbsp sunflower oil
• 1 tbsp sesame oil, light
• 60 g pineapple pieces
• 4 tbsp cucumber(s) (spicy cucumber pieces à la Hong Kong, see appendix)
• n. B. flowers and leaves

Instructions

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

A main course with four side dishes that will satisfy even the most discerning palates. Recipe from Szechuan, China.

Cut the beef pieces (thawed if frozen) into pieces approximately 2 x 3 cm in size and thaw. Mix all the other ingredients for the marinade and marinate the meat pieces at room temperature until ready to use. Strain and drain well before use. Use the remaining marinade for the sauce. Cut the dried pepperoni crosswise into 2 cm pieces and set aside. For the mandarin rice, crack the egg, whisk it with the chicken stock and pepper, and fry it with the sunflower oil over moderate heat to make an omelet. The omelet should not have any brown spots. Let it cool and then cut into small pieces. Dice the peeled carrots. Remove the stalks from the washed pepperoni and cut them lengthwise on one side. Open them up, remove the seeds, and remove the bright red membranes. Cut them lengthwise into thin strands, then cut them crosswise into small cubes. Thaw the celery stalks and set aside. Melt the butter in a covered casserole dish. Add the carrot, bell pepper, and celery pieces and fry briefly. Add the water and rice and bring to a boil. Simmer with the lid on for 10 minutes over moderate heat. Stir in the egg pieces and simmer for another 3 minutes. Let stand for 30 minutes without opening the lid. Meanwhile, for the Cap Cay, peel the onions, garlic cloves, ginger, and carrot. Chop the onions, garlic cloves, and ginger into small pieces. Slice/slice the carrot crosswise into approximately 4 mm thick sticks. Wash the bell pepper and snake bean. Cut out a segment from the bell pepper, remove the seeds, remove the white parts, and chop into approximately 1 x 3 cm pieces. Chop the snake bean into approximately 3 cm long pieces. Rinse and sort the mung sprouts. For the sauce, mix all ingredients in a bowl until smooth and set aside. Heat 2 tablespoons of the sunflower oil in a wok until very hot. Add the pepperoni pieces and fry until almost blackened. Add the well-drained pineapple pieces and brown lightly. Then add the meat pieces and stir-fry until all the meat pieces have changed color. Immediately remove the mixture from the wok with a slotted spoon and keep warm. Add the remaining sunflower oil and sesame oil to the wok and heat until hot. Add the onions, garlic cloves, ginger, and carrot and stir-fry for 90 seconds. Add the bell pepper, snake beans, and mung sprouts and stir-fry for 2 minutes. Deglaze with the sauce and simmer for 2 minutes. To serve, place the rice in the serving bowls, add the Cap Cay and the meat pieces with the pineapple. Garnish with pineapple pieces and cucumber pieces à la Hong Kong, serve, and enjoy. Appendix: Spicy cucumber pieces à la Hong Kong, see: https://www.chefkoch.de/rezepte/3339841496205206/Wuerzige-Gurkenstuecke-la-Hongkong.htm