Marinated beef with kailan, mandarins and pineapple

Ingredients for 2 servings:

• 300 g beef fillet(s) in one piece
• 1 tsp XO sauce
• 2 tbsp teriyaki sauce with garlic (Saus Teriyaki Bawang)
• 12 g papaya pulp, pureed, frozen
• 1 tsp baking powder
• 8 m.-large Kailan (Chinese broccoli), only the stems of it
• 24 pineapple pieces (can)
• 2 small tangerines
• 1 piece(s) carrot(s), approx. 3 cm thick and 4 cm long
• Marinade, the rest of it (see above)
• 1 tsp soy sauce, light
• 2 tbsp orange juice
• 2 tbsp rice wine, dark, spicy-mild
• 2 tbsp sunflower oil
• 2 tsp sesame oil, dark
• n. B. Mung bean sprouts

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 35 minutes

A colorful side dish composition led by spicy XO beef. Recipe from modern Balinese cuisine.

Cut the thawed (if frozen) beef fillet across the grain into approximately 7 mm thick slices (use a bread and sausage slicer if possible). Halve the slices lengthwise and then thirds crosswise. Mix all ingredients, from XO sauce to baking powder, in a bowl until smooth and marinate the meat for 2 hours at room temperature. Strain and drain well just before use. For the vegetables, separate the leaves and stems from the washed kailan and use them for another purpose. Trim the stems about 1 cm from the bottom and peel from the 3rd leaf (vu) downwards. Drain the pineapple pieces well and place them on the sides of the serving bowls. Peel and halve the tangerines, and place them next to the pineapple pieces. Score the washed and peeled carrot lengthwise about 3 mm deep, 5 to 7 times, and cut crosswise into 4 mm thick blossoms. Blanch the carrot blossoms for 3 minutes and the kailan stems for 4 minutes. Mix the strained marinade with the soy sauce, orange juice, and rice wine to make the sauce. Rinse the mung bean sprouts and shake dry. Heat the sunflower oil in a wok until very hot. Add the meat pieces and stir-fry for 90 seconds. Immediately divide between serving bowls and drizzle with sesame oil. Add the kailan stems and carrot blossoms. Pour the sauce into the wok and bring to a boil briefly, then pour over the meat pieces and kailan stems. Garnish with the sprouts, serve, and enjoy.