Spicy XO beef with stir-fried noodles

Ingredients for 2 servings:

• 250 g beef fillet(s) in one piece, frozen
• 1 tbsp, leveled XO sauce, medium hot
• 1 tbsp, leveled soy sauce, sweet
• 1 tbsp, heaped cornstarch
• 8 g papaya pulp, pureed, frozen
• 1 tbsp, leveled baking powder
• 1 Pepper, red, long, mild
• 1 Pepper, green, long, mild
• n. B. flowers and leaves
• 3 small onions, red
• 2 medium-sized garlic cloves
• 10 g spice lily (aromatic ginger)
• 1 small chili pepper(s), green
• 1 small spring onion(s)
• 350 g water
• 6 g chicken stock powder
• 120 g Chinese egg noodles (Linguine type)
• Marinade (leftovers, see above)
• Cooking water (from the pasta, rest of it)
• 2 tbsp sauce (bulgogi sauce)
• 1 tbsp XO sauce, medium hot
• 1 tsp, leveled tapioca flour
• 2 tbsp rice wine, dark, spicy-mild
• 3 tbsp sunflower oil
• 1 tbsp sesame oil, dark

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 10 minutes; Total time approx. 3 hours 40 minutes

A well-seasoned main course that surprises the palate with its XO spice. Recipe from Hong Kong, China.

For the meat, cut the marinated beef fillet into 5 mm thick slices across the grain (best done with a bread and sausage slicer). Mix the remaining ingredients with the meat to form a marinade and marinate the meat for 3 hours, stirring occasionally. To garnish, cut the washed and stemmed chili peppers crosswise into approximately 6 mm thick rings and deseed them. Rinse the flowers and leaves, if desired, and set aside. For the vegetables, peel and chop the onions and garlic cloves. Peel and clean the washed lily, then cut into thin slices across the grain and chop these. Cut the washed chili crosswise into thin slices, leaving the seeds and discarding the stem. Cut the washed spring onion diagonally into approximately 8 mm thick rolls. Keep the white and green parts separate. After 3 hours, remove the meat from the marinade, strain it, and let it drain well. Then pat dry with kitchen paper. Use the remaining marinade for the sauce. For the noodles, bring the water to a boil and dissolve the chicken stock powder in it. Add the egg-wheat noodles and cook al dente according to the package instructions. Strain, reserving the cooking water. Keep the noodles and water ready. Mix all the sauce ingredients together and keep ready. To stir-fry, heat 2 tablespoons of the sunflower oil in a wok until smoking point. Add the meat and stir-fry for 1 minute. Immediately remove from the wok with a slotted spoon and keep warm. Reduce the heat slightly. Add the remaining sunflower oil and the sesame oil and let it heat through. Add the noodles and stir-fry for 1 minute. Add the onions, garlic cloves, lily of the valley, chili, and the white parts of the spring onion and stir-fry for 1 minute. Deglaze with the sauce, stirring in the green parts of the spring onion. Reduce the heat further. Let the mixture simmer in the wok with the lid on for 2 minutes. Divide the mixture among serving bowls, add the meat and pepperoni rings, garnish with flowers and leaves if desired, serve, and enjoy. Accompany with a cold beer.