Spicy beef with carrots and peppers

Ingredients for 2 servings:

• 250 g beef goulash
• 1 tbsp soy sauce, light
• 1 tbsp egg white
• 1 tsp, leveled baking powder
• 4 g papaya pulp, pureed, frozen
• 1 tbsp chili oil
• 2 tbsp tapioca flour
• 25 g onion(s), red, small
• 10 g garlic clove(s)
• 15 g ginger
• 1 small chili pepper(s), green
• 1 pepper, red, long, mild to medium hot
• 0.33 m.-large pepper(s), red
• 199 g carrot(s)
• 2 spring onions, each approx. 4 cm long, only the green part
• 80 g orange juice
• 1 tsp beef broth powder
• 1 tbsp tomato juice
• 1 tbsp oyster sauce
• ½ tsp tapioca flour
• 2 tbsp rice wine, dark, spicy-mild
• 5 medium-sized garlic cloves
• n. B. flowers and leaves
• 2 tbsp sunflower oil
• 2 tbsp chili oil
• e.g. salt and Szechuan pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

A juicy side dish that leaves only one wish unfulfilled: “Can I have seconds?” Recipe from Hunan, China

For the beef goulash, halve any pieces that are significantly larger than 2 cm across the grain. Mix the remaining marinade ingredients in a bowl until smooth and marinate the meat for 4 hours. Strain and drain well before use. For the vegetables, peel the onions, garlic cloves, and ginger and cut into small pieces. Wash the remaining vegetables. Cut the chili pepper crosswise into thin slices, leaving the seeds and discarding the stem. Cut the chili pepper diagonally into pieces about 4 mm wide. Deseed these. Discard the seeds and stem. Separate one segment from the washed red bell pepper, remove the seeds, and remove the white parts. Cut lengthwise into thin strips. Trim both ends of the carrots, wash, and peel them. Halve them lengthwise and cut crosswise into triangles. Create pieces that are as equal in size as possible. Blanch the pieces for 2 minutes. Cut the green parts of the spring onions into approximately 4 cm long pieces, halve them lengthwise, and then cut the halves lengthwise into thin strips. Mix all of the sauce ingredients together until smooth and set aside. For garnish, finely dice the peeled garlic cloves. Reserve the flowers and leaves, if desired. Heat 1 tablespoon of the sunflower oil and the chili oil in a wok until very hot. Add the meat pieces and stir-fry for 90 seconds. Remove from the wok with a slotted spoon and let drain. Reduce the heat slightly. Add the remaining sunflower and chili oil to the wok and heat until hot. Add the onions, garlic cloves, ginger, and chili, and stir-fry for 30 seconds. Add the chili pepper, bell pepper, and carrot pieces, and stir-fry for 2 minutes. Deglaze with the sauce and simmer for 3 minutes. Then stir in the spring onions and season to taste. Divide the meat between serving bowls, garnish with diced garlic and, if desired, with flowers and leaves. Serve as a side dish and enjoy.