Stir-fried beef Cap Cay with XO sauce

Ingredients for 2 servings:

• 250 g beef from the leg
• 1 tbsp XO sauce, hot (see note)
• 1 tbsp teriyaki sauce
• 1 tsp baking powder
• 2 small tomatoes, oblong
• n. B. flowers and leaves
• 12 onions, red, small
• 3 medium-sized garlic cloves
• 5 g ginger
• 1 pepper, red, long, mild to medium hot
• 2 small spring onions
• 1 snake bean(s), approx. 60 cm
• 4 small tomatoes (approx. 5 cm diameter)
• 2 tbsp XO sauce, hot
• 1 tbsp teriyaki sauce
• 2 tbsp orange juice
• ½ tsp tapioca flour
• 2 tbsp rice wine, dark, spicy-mild
• 3 tbsp sunflower oil
• 1 tbsp teriyaki sauce
• 1 tbsp sesame oil, light

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 35 minutes

The spicy and slightly hot XO sauce gives the dish a unique flavor. Recipe from Hong Kong, China.

Cut the beef (thawed if frozen) across the grain into 5 mm thick slices, ideally using a sausage and bread slicer. Shred the pieces to approximately 4 cm. Mix the marinade ingredients and marinate the meat pieces in it for approximately 4 hours at room temperature, stirring occasionally. Strain and drain well before use. For the tomato blossoms, cut off the tops of the washed tomatoes so they stand upright. While standing, make four cross-shaped cuts from top to bottom, leaving approximately 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 dishes. Add blossoms and leaves as desired. For the Cap Cay, peel and finely chop the onions, garlic cloves, and ginger. Cut the washed chili peppers diagonally into approximately 4 mm wide pieces. Remove the seeds and discard the stems. Wash and remove the roots from the spring onions and cut them crosswise into approximately 2 cm long pieces. Keep the green and white parts separate. Cut the washed snake beans crosswise into approximately 3 cm pieces. Remove the stems from the washed tomatoes, skin them, quarter them, and deseed them. Mix all the ingredients for the sauce together and set aside. Heat 2 tablespoons of the sunflower oil in a wok until very hot. Add the meat pieces and stir-fry for 1 minute. Immediately remove the mixture from the wok with a slotted spoon, drain it into the wok, and keep it warm. Reduce the heat slightly. Add the remaining sunflower oil and sesame oil to the wok and heat until hot. Add the onions, garlic cloves, and ginger, and stir-fry for 30 seconds. Add the chili peppers, the white parts of the spring onions, bean pieces, and the tomatoes, and stir-fry for 2 minutes. Deglaze with the sauce and stir-fry until almost completely absorbed. Add the green parts of the spring onions and the meat pieces and stir-fry briefly. Divide the finished beef cap cay among the prepared serving bowls, serve, and enjoy.