John Myers
Contents
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Ingredients
For the beef:
- 250 g Beef goulash, lean
- 4 tbsp Sunflower oil
For the marinade:
- 2 el Teriyaki sauce, hot
- 1 tbsp Sesame oil, dark
For the Cap Cay:
- 4 small Onions, red
- 3 medium-sized Cloves of garlic, fresh
- 40 g Carrot
- 1 small Spring onions, fresh or frozen
- 2 small Chilies, green, fresh or frozen
- 80 g Pineapple pieces, fresh or canned
For the sauce:
- 1 tsp Tapioca flour
- 2 tbsp Rice Wine, (Arak Masak)
- 4 tbsp Pineapple juice, (can)
- 1 tsp Beef bouillon, granulated
- 1 tbsp Soy sauce, sweet, (kecap manis)
- 1 tbsp Rice vinegar, black, China
For the salad:
- 1 small Head of frisée lettuce
- 2 medium-sized Tomatoes, red, fully ripe
- 4 small Onions, red
For the dressing:
- 2 tbsp Balsamic vinegar of Modena
- 2 tbsp Extra virgin olive oil
- 2 Pinches Salt
- 2 Pinches Pepper, black, fresh from the mill
To garnish:
- Pineapple pieces
- Mongoose seedlings, fresh
- Flowers and leaves
Instructions
The goulash pieces:
- Cut the goulash pieces into approx. 1 cm cubes. Mix the ingredients for the marinade and marinate the pieces of meat for 30 minutes.
For the Cap Cay:
- For the Cap Cay, cap the onions and the garlic cloves at both ends, peel them and cut them roughly into pieces. Wash the carrot, cap at both ends and peel. Using a coarse rasp, scrape off the appropriate amount from below. Wash the spring onions, remove the wilted leaves and cut into rings approx. 10 mm wide. Keep the white and green parts ready separately.
- Wash the small, green chillies and cut into thin slices. Leave the grains and discard the stems. Strain the pineapple pieces from the tin well, weigh them and chop up like the pieces of meat. Use 8 pieces as a whole for garnish.
The sauce:
- Mix the tapioca flour with the rice wine and add the remaining ingredients for the sauce and mix until homogeneous.
Frisée salad:
- Rinse the frisée lettuce thoroughly and separate the leaves from the stalk. Shorten the white petioles by approx. 2 cm, as they are often quite bitter at the bottom. Arrange the leaves on 2 serving bowls. Wash the tomatoes, cut them crosswise into 6 slices each and arrange them in a salad. Cap the small, red onions at both ends, peel them, cut across into slices approx. 2 mm thick and distribute them on the tomatoes.
The dressing:
- Keep the ingredients for the dressing ready separately. Rinse the mung seedlings and drain well in the colander.
Stir-frying:
- Heat 2 tablespoons of sunflower oil in a wok, add the meat and stir-fry for 2 minutes. Take out of the wok and add the rest of the sunflower oil and let it get hot. Add all ingredients for the Cap Cay and stir-fry for 2 minutes. Add the meat and stir-fry for 1 more minute.
Extinguishing:
- Deglaze with the briefly stirred up sauce and simmer briefly, then add the mixture to the salad and garnish.
Dressing, serving and enjoying:
- Drizzle or sprinkle the ingredients for the dressing over the salad individually in the way they are mentioned, serve and enjoy.
