Spicy beef Cap Cay with cayote and flower rice

Ingredients for 2 servings:

• 2 peppers, red, long, dried
• 250 g beef fillet(s)
• 1 tbsp oyster sauce
• 1 tbsp soy sauce, light
• 1 tsp, leveled baking powder
• 6 g papaya pulp, pureed, frozen
• 2 tomatoes, oblong
• n. B. flowers and leaves
• 1 egg(s), size S
• 2 tsp, leveled chicken broth powder
• 2 tbsp whole milk
• 1 tbsp, heaped tapioca flour
• 1 tbsp sunflower oil
• 200 g water
• 80 g basmati rice
• 200 g chayote(s), fresh
• 20 g carrot(s)
• 2 tbsp butter
• 4 tbsp white wine, fruity
• 3 tbsp orange juice
• 0.3 tsp, leveled tapioca flour
• 1 tsp, leveled vegetable stock powder
• 2 tbsp rice wine, clear, yellow
• 15 g onion(s), red
• 6 medium-sized garlic cloves
• 20 g ginger
• 50 g carrot(s)
• 30 g bamboo shoot(s) from the jar
• 2 tbsp, leveled XO sauce
• 6 tbsp tomato juice
• 4 tbsp chicken broth
• ½ tsp, leveled tapioca flour
• 2 tbsp rice wine, dark, spicy-mild
• 3 tbsp sunflower oil
• 1 tbsp sesame oil, light

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 20 minutes

A menu of 8 delicacies from Hunan cuisine in China.

Use scissors to cut the dried pepperoni into approximately 2 cm long pieces and set aside. Cut the (thawed, if frozen) beef fillet (preferably using a bread and sausage slicer) across the grain into 6 mm thick slices. Cut the slices crosswise into thirds. Mix all the ingredients for the marinade, from oyster sauce to papaya puree, until smooth and marinate the meat for 3 hours at room temperature. Stir occasionally. To garnish, cut off the tops of the washed tomatoes so they stand upright. While standing, make four crosswise cuts from top to bottom, leaving about 1.5 cm free at the bottom. Separate the flower petals from the core and bend them outwards slightly. Sprinkle the insides with salt and black pepper and place on the serving dishes. Garnish with additional flowers and leaves, if desired. For the flower rice, whisk the egg with 1 level teaspoon of chicken stock powder and the whole milk, then mix in the tapioca flour and mix until smooth. Allow to set over moderate heat with the sunflower oil until yellow flatbread. Transfer to a cutting board, let cool, and cut into approximately 4 mm pieces. Bring the water to a boil, dissolve the 2nd level teaspoon of chicken stock powder in it, and stir in the rice. Cover and simmer over moderate heat for 12 minutes. After 8 minutes, stir in the egg pieces. Remove the rice from the heat and, without opening the lid, let it mature for 25 minutes. For the vegetables, cut the washed chayote along its notches. Trim both ends, peel, and cut crosswise into approximately 4 mm thick slices. Cut a 3 cm long piece off the top of a washed carrot, peel, slice lengthwise, and then cut these lengthwise into thin strips. Cut the strips crosswise into small cubes. Sauté the chayote slices and carrot cubes in a pan with the butter. Deglaze with white wine and orange juice and simmer gently. Cook until al dente or soft, depending on your taste. Dissolve the tapioca flour and vegetable stock in the rice wine, stir into the chayote, and keep warm. For the Cap Cay, peel and roughly chop the onions, garlic cloves, and ginger. Trim and peel both ends of the washed carrot. Score the carrot 5 to 7 times from the top down, about 3 mm deep. Cut crosswise into slices about 4 mm thick. Rinse the bamboo shoots, dry them, and cut into 4 x 4 x 25 mm sticks. Mix the Cap Cay sauce with the remaining ingredients and set aside. Heat 2 tablespoons of the sunflower oil in a wok. Add the dried pepper pieces and fry until they turn black. Add the meat pieces and stir-fry for 1 minute. Immediately remove the mixture from the wok with a slotted spoon, drain it into the wok, and keep warm. Add the remaining oil to the wok and reduce the heat slightly to low. Add all the ingredients to the cap cay, from onions to bamboo shoots, and stir-fry for 3 minutes. Deglaze with the accompanying sauce and simmer for 2 minutes. Stir in the meat pieces. Divide the finished cap cay among serving plates. Add the chayote and rice, serve, and enjoy.