John Myers
Ingredients for 2 servings:
- 250 g beef (shoulder), frozen
- 1 tbsp light soy sauce
- 8 g papaya pulp, pureed, frozen
- 1 tbsp rice wine
- 2 tbsp, heaped cornstarch
- 1 pinch(s) of sugar, fine
- ½ tsp salt
- Szechuan pepper, fresh from the mill
- 2 small onions, red
- 2 medium-sized garlic cloves
- 5 g ginger
- 180 g broccoli
- 50 g beer radish(s)
- 0.33 bell pepper(s), red
- 20 g mung bean sprouts
- 2 tsp celery leaves
- 2 tsp, leveled salt
- 120 g Chinese egg noodles, round (Mi Telur Urai)
- 6 tbsp sambal (see appendix)
- 3 tbsp sunflower oil
- Marinade (leftovers, see above)
- 3 tbsp oyster sauce
- 100 g liquid chicken stock
- 1 tsp tapioca flour
- 1 tbsp rice wine, dark, spicy-mild
- 3 tbsp sunflower oil
Instructions
Working time approx. 50 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour
A dish of 8 delicacies that takes a little more time than street food. A Chinese dish with Indonesian flair.
Cut the thawed beef (best done with a bread and sausage slicer) into 5 mm thick slices across the grain. Halve these lengthwise and then cut crosswise into approximately 6 mm pieces. Mix the remaining ingredients with the meat to form a marinade and marinate the beef for 2 hours, stirring occasionally. For the vegetables, peel the onions and garlic cloves and slice diagonally into thin slices. Cut the washed and peeled ginger into thin slices across the grain, chopping the large slices. Separate the broccoli florets, leaving about 4 cm of the stem attached, and rinse well. Halve the large florets lengthwise. Cut the remaining broccoli stalks at the stalk, halve lengthwise, and set aside. Cut a 4 cm long piece of the beer radish, wash and peel it, and cut it into 4 x 4 mm thick sticks. Separate one-third of the bell pepper, remove the seeds and white parts, and cut crosswise into strips approximately 5 mm wide. To garnish, sort the mung bean sprouts, rinse them, and set them aside in a sieve. Roughly chop the washed celery leaves. Strain the meat pieces and drain well, then dry them on kitchen paper. Use the leftover marinade for the sauce. For the sambal noodles, bring 500 g of water to a boil and dissolve the salt in it. Cook the egg-wheat noodles al dente according to the package instructions (approx. 2 minutes). Strain and shorten slightly. Fry the noodles with the sambal and sunflower oil and keep warm with the lid on. Mix all the ingredients for the sauce until smooth and set aside. Heat a wok until very hot, add the sunflower oil, and heat until smoking point. Add the meat pieces and stir-fry until the color changes. Remove from the wok immediately and keep warm. Add the onions, garlic cloves, and ginger and stir-fry until the onions are translucent. Add the broccoli, beer radish, and bell pepper pieces and stir-fry for 1 minute. Deglaze with the sauce, reduce heat, and add the broccoli florets. Cover and simmer for 3 minutes. Divide the broccoli mixture, along with the meat pieces and the sambal noodles, among the serving plates. Garnish the noodles with mung bean sprouts and celery leaves, serve, and enjoy. Appendix: For the sambal, see: https://www.chefkoch.de/rezepte/4356941737919375/Gebratene-Auberginen-mit-Sambal-Sambal-Terung.html
Facebook Comments