Spicy beef with mushrooms – Nüa Pad Naam Manhoy

Ingredients for 2 servings:

• 200 g beef fillet(s), frozen
• 2 pinches of red pepper, freshly ground
• 1 tbsp oyster sauce
• 1 tbsp light soy sauce
• 2 g papaya pulp, pureed, frozen
• 1 tbsp wheat flour
• 2 tbsp sunflower oil
• ¼ honeydew melon(s)
• 2 m.-large tomato(s), oblong
• 1 Pepper, red, long, mild
• 150 g water
• 4 g broth powder (mushroom bouillon, granules)
• 4 small shiitake mushrooms, dried
• 120 g Shimeji mushrooms, brown-capped, fresh
• 2 small spring onions
• 2 snake beans
• 1 pepper, red, long, medium hot
• 10 g garlic clove(s)
• 12 g ginger
• 2 tbsp sunflower oil
• 2 tbsp oyster sauce
• 2 tbsp fish sauce
• 1 tsp rice wine vinegar, dark, mild
• 1 tsp sugar, fine
• 1 tsp, leveled red pepper, freshly ground
• 2 tbsp rice wine (Shaoxing, see note)
• 4 tbsp water (soaking water from the mushrooms)
• 1 tsp, leveled tapioca flour
• 20 g carrot(s)
• 30 g white beer radish(s)
• 1 pepper, red, long, mild to medium hot
• 2 leaves of pak choi
• 350 g water
• 8 g broth powder (mushroom bouillon, granules)
• 120 Chinese egg noodles (Linguine type)
• 2 tbsp sesame oil, light

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 50 minutes

The festive dish is served here with colorful linguine, tomato blossoms and sweet honeydew melon.

Cut the thawed beef into approximately 1 cm cubes. Mix all of the marinade ingredients together and marinate the meat cubes for 1 hour. Cut two approximately 3 cm thick sections into the honeydew melon, peel it, and make incisions along the thin side so that pieces can be easily separated. Place them on one side of the serving bowl. For the tomato blossoms, cut off the tops of the washed tomatoes so that they stand upright. While standing upright, make four 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 inside with salt and white pepper and place them on the serving bowls next to the honeydew melon. Deseed the washed bell pepper and cut it lengthwise into thin strands, and set aside. For the mushrooms, bring the water to a boil, dissolve the mushroom broth powder in it, and soak the shiitake mushrooms in it for 30 minutes. Then gently press out the broth and use it for the sauce. Quarter the caps and discard the stems. Remove the lower part of the shimeji mushrooms (substrate plus mycelium). Separate the mushrooms and, if necessary, clean them with a brush. Halve the mushrooms crosswise and set aside. For the vegetables, wash all the vegetables. Halve the spring onions lengthwise and cut them into 4 cm long pieces along with the runner beans. Remove the stem from the pepperoni, open it on one side, remove the diaphragms and seeds, and cut diagonally into 1 cm wide strips. Peel the garlic cloves and ginger, slice thinly crosswise, and chop finely. Mix all the sauce ingredients in a bowl until smooth and set aside. For the colorful linguine, peel the carrot and beer radish and coarsely grate them. Deseed the washed pepperoni and cut it crosswise into thin strands. Cut the white parts of the washed bok choy leaves crosswise into thin strips and roughly chop the green parts. Bring the water to a boil and dissolve the mushroom broth powder in it. Add the carrot, beer radish, and peppers along with the egg noodles and cook al dente according to the package instructions. Strain and reserve the noodle and vegetable mixture. Use the broth for another purpose. Strain the meat cubes and drain well. Add the remaining marinade to the sauce. Heat 2 tablespoons of the sunflower oil in a wok until very hot. Add the meat cubes and stir-fry for 1 minute. Remove from the wok with a slotted spoon. Reduce the heat slightly. Add the sesame oil to the wok and let it heat up. Add the colored linguine, stir-fry for 1 minute, then add the green bok choy pieces and mix in. Divide the linguine between the serving bowls. Add the remaining 2 tablespoons of sunflower oil to the wok and heat until very hot. Add the vegetables to the wok and stir-fry for 1 minute. Add the mushrooms and stir-fry for 2 minutes. Deglaze with the sauce and simmer for 3 minutes over reduced heat. Season the mixture to taste with salt and red pepper. Place the meat pieces over one side of the linguine. Garnish with the pepperoni threads, serve, and enjoy. Note: Shaoxing rice wine comes from a specific region and is aged for at least 3 years in clay jars, covered with slats and cloths. A 6-year-old is also available, but this is not exported. The 3-year-old is dark brown and tastes of the clay jars. Its alcohol content is approximately 17%. It is best enjoyed warm, similar to sake.