Spicy beef Cap Cay with pineapple and flower rice

Ingredients for 2 servings:

• 250 g beef from the leg
• 1 tsp XO sauce
• 1 tbsp soy sauce, light
• 6 g papaya pulp, pureed, frozen
• 1 tsp, leveled baking powder
• 1 egg(s), size S
• n. B. Chicken broth powder
• 1 pinch(s) of red pepper, freshly ground
• 1 tbsp sunflower oil
• 170 g water
• 70 g basmati rice
• 16 spinach plants (variety Virdis)
• 30 g onion(s), red, small
• 10 g garlic clove(s)
• 15 g ginger
• 1 small chili pepper(s), green
• 70 g pineapple pieces (can)
• 1 Pepper, red, long, mild
• 2 m.-large tomato(s), oblong
• n. B. flowers and leaves
• Leftover marinade
• 1 tsp XO sauce
• 50 g pineapple juice (can)
• 1 tbsp rice wine vinegar, dark, mild
• 1 pinch of salt
• 3 tbsp sunflower oil
• 1 tbsp sesame oil, dark

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 5 minutes

A sweet and sour XO dish served on a bed of bok choy. Recipe from Hong Kong, China.

Cut the thawed beef (best done with a bread and sausage slicer) into 8 mm thick slices across the grain. Cut these crosswise into pieces approximately 2 x 3 cm wide. Mix the XO sauce, soy sauce, papaya puree, and baking powder together to form a marinade and marinate the beef fillet for 1 hour, stirring occasionally. For the flower rice, break the egg and mix it with a pinch of chicken stock powder and pepper until smooth. Cook with the sunflower oil over moderate heat to form an omelet. Cut into small cubes on a cutting board. Bring the water to a boil, dissolve a level tablespoon of chicken stock powder in it, and stir in the basmati rice. Simmer with the lid on for 13 minutes. After 10 minutes, stir the egg cubes into the rice. Let the rice mature for 30 minutes without opening the lid. For the vegetables, wash the spinach, trim some of the bottom end, blanch for 3 minutes, and line the serving bowls with it. Peel and roughly chop the onions, garlic cloves, and ginger. Cut the washed chili crosswise into thin slices, leaving the seeds and discarding the stem. Remove the pineapple chunks from the can, strain, drain well, weigh, and set aside. Cut the stem off the washed pepper, cut open on one side, and remove the white membranes and all the seeds. Cut crosswise from the top into thin strands. Strain the flesh pieces and drain well. Use the remaining marinade for the sauce. To garnish, cut the top ends of the washed tomatoes so they stand up well. While standing, make 4 crosswise cuts from top to bottom, leaving about 1.5 cm free at the bottom. Separate the petals from the core and bend them outwards slightly. Sprinkle the insides with salt and pepper and place them on the serving bowls. Have flowers and leaves ready, if desired. Mix all the ingredients for the sauce in a small bowl until smooth and set aside. To stir-fry, heat 2 tablespoons of sunflower oil in a wok until very hot. Add the meat pieces and stir-fry for 1 minute. Remove from the wok with a slotted spoon. Add the remaining oil to the wok and let it heat up. Add the pineapple pieces and stir-fry until browned. Add the onions, garlic cloves, ginger, and chili and stir-fry for 1 minute. Stir in the peppers and deglaze with the sauce. Reduce the heat to low and simmer for 2 minutes. Transfer to serving bowls along with the rice, garnish with flowers and leaves, if desired, serve as a main course, and enjoy.