Spicy beef, Cap Cay with pineapple and frisée lettuce

Ingredients for 2 servings:

• 250 g lean beef goulash
• 4 tbsp sunflower oil
• 2 tbsp teriyaki sauce, hot
• 1 tbsp sesame oil, dark
• 4 small onions, red
• 3 m.-sized garlic cloves, fresh
• 40 g carrot(s)
• 1 small spring onion(s), fresh or frozen
• 2 small chili peppers, green, fresh or frozen
• 80 g pineapple pieces, fresh or canned
• 1 tsp tapioca flour
• 2 tbsp Arak Masak
• 4 tbsp pineapple juice from the can
• 1 tsp beef broth powder
• 1 tbsp soy sauce, sweet, (kecap manis)
• 1 small frisée lettuce
• 2 m.-large tomato(s), red, fully ripe
• 4 small onions, red
• 2 tbsp Balsamic vinegar di Modena
• 2 tbsp extra virgin olive oil
• 2 pinches of salt
• 2 pinches of black pepper, freshly ground
• n. B. Pineapple pieces from the can
• n. B. Mung bean sprouts, fresh
• n. B. flowers and leaves

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

A recipe with some flavor variations. From Sanur, Bali, Indonesia.

Cut the goulash pieces into small cubes approximately 1 cm in size. Mix the marinade ingredients and marinate the meat pieces for 30 minutes. Meanwhile, for the Cap Cay, decap the onions and garlic cloves at both ends, peel them, and roughly chop them into pieces. Wash the carrot, decapitate both ends, and peel it. Using a coarse grater, grate the appropriate amount from the bottom. Wash the spring onions, remove any wilted leaves, and cut into approximately 10 mm wide rings. Keep the white and green parts separate. Wash the small green chilies and slice them crosswise thinly. Leave the seeds and discard the stems. Strain the canned pineapple pieces thoroughly, weigh them, and chop them like the meat pieces. Use 8 pieces whole for garnishing. Mix the tapioca flour with the rice wine and add the remaining sauce ingredients, mixing until smooth. Rinse the frisée lettuce thoroughly and separate the leaves from the stem. Trim the white leaf stalks by about 2 cm, as they are often quite bitter at the bottom. Arrange the leaves on 2 serving bowls. Wash the tomatoes, cut each one crosswise into 6 slices, and arrange them with the salad. Trim both ends of the small red onions, peel them, cut them crosswise into approximately 2 mm thick slices, and scatter them on top of the tomatoes. Keep the dressing ingredients separate. Rinse the mung sprouts and drain well in a sieve. Heat 2 tablespoons of the sunflower oil in a wok until very hot, add the meat, and stir-fry for 2 minutes. Remove from the wok, add the remaining sunflower oil, and let it heat through. Add all the ingredients for the Cap Cay and stir-fry for 2 minutes. Add the meat and stir-fry for another minute. Deglaze with the briefly stirred sauce and simmer briefly, then add the mixture to the salad and garnish. Drizzle or sprinkle the dressing ingredients over the salad individually, as directed, and serve.