Red beef curry Thai style

Ingredients for 2 servings:

• 300 g beef goulash, lean, fresh or frozen
• 2 tbsp Sambal (Sambal Bangkok ala Siu), see my recipe
• 2 tbsp sunflower oil
• 4 small onions, red
• 2 medium-sized garlic cloves
• 2 small chili peppers, fresh, red or green
• 10 g ginger root, fresh or frozen, diced
• 2 tbsp sunflower oil
• 100 g orange juice
• 4 tbsp tomato paste
• 1 tbsp soy sauce, light
• 1 tbsp oyster sauce (saus tiram)
• 20 g carrot(s)
• 1 Pepper, red, long, mild
• 1 tsp chicken broth powder
• pepper, black
• Rice (flower rice), see my recipe
• e.g. spring onion(s), only the green

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 55 minutes

Spicy curry served with colorful flower rice, a special kind of pick-me-up.

Freeze the fresh beef in the freezer and let the frozen beef thaw. Cut the meat cubes across the grain into approximately 8 mm thick slices. Marinate with Sambal Bangkok ala Siu for at least 30 minutes at room temperature. In the meantime, make the flower rice. For the sauce, trim the ends of the onions and garlic cloves, peel them, and roughly chop them into pieces. Select the chilies and use them with or without the seeds, as required. Wash the chilies, cut them crosswise into thin rings, and discard the stems. Wash and peel the fresh ginger, and cut them crosswise into approximately 4 cm long pieces. Cut the pieces lengthwise into thin slices and chop these into strips. Cut the strips crosswise into small cubes. Freeze any unused cubes. Weigh the frozen beef and thaw it. Strain the meat pieces in a coarse sieve and drain well. Heat a wok, add the sunflower oil, and heat until hot. Add the onions and garlic cloves and stir-fry until the onions are translucent. Add the chilies and ginger and stir-fry for 1 minute. Deglaze with the orange juice. Add the remaining sauce ingredients and puree in a blender on high for 2 minutes. Wash the carrot, trim both ends, peel, score lengthwise, and slice diagonally into approximately 3 mm thick slices. Wash the fresh, red bell pepper, remove the stalk, and slice diagonally into approximately 5 mm wide pieces, leaving the seeds. Place the puree from the blender into a saucepan with the carrot slices and bell pepper pieces and simmer for approximately 3 minutes. Season to taste with chicken stock and black pepper. Remove from the heat and keep aside. Add the sunflower oil to the wok and heat until hot. Add the beef slices and stir-fry for 2 minutes. Divide between serving bowls, drizzle with some of the sauce, and garnish. Serve warm with flower rice and the remaining sauce. Attachment: Sambal Bangkok ala Siu: https://www.chefkoch.de/rezepte/3858861587532025/Sambal-Bangkok-ala-Siu.html Heavenly Mandarin Flower Rice: http://www.chefkoch.de/rezepte/3847831586146736/Himmlischer-Mandarin-Bluetenreis.html