Sweet and sour beef with broccoli

Ingredients for 2 servings:

• Rice (Heavenly Mandarin Flower Rice, see appendix for recipe)
• 400 g beef, from the shoulder
• 2 tbsp soy sauce (Kecap Tim Ikan, recipe see appendix)
• 2 tbsp sauce (spring roll sauce, Chinese)
• 1 tbsp soy sauce, sweet (kecap manis)
• 1 tbsp rice wine vinegar, black, e.g. from Narcissus
• 1 egg(s), size M, only the egg white
• 1 pinch of salt
• 1 tbsp Arak Masak
• 40 g tapioca flour
• 1 m.-large broccoli
• 3 m.-large tomato(s), red, fully ripe
• 1 m.-sized carrot(s)
• 4 small onions, red
• 2 medium-sized garlic cloves
• 1 pepper, red, long, medium hot
• 3 tbsp pineapple pieces, from the can
• 1 tsp, leveled tapioca flour
• 1 tbsp Arak Masak
• marinade
• 60 g pineapple juice, from the can
• 1 tbsp lemon juice
• 1 tbsp honey, light
• n. B. Salt and pepper, freshly ground black pepper, to taste

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

A festive Chinese dish served on a platter. Recipe from Canton, China.

Prepare the heavenly mandarin blossom rice according to the recipe. (See link below). Freeze the beef slightly and cut across the grain into approximately 2 cm thick slices. Cut these into 2 x 2 x 3 cm pieces. Mix the marinade ingredients and mix well with the meat pieces. Marinate the meat for 30 minutes, then strain. Use the remaining marinade to make the sauce. Whisk the egg white with salt, arak masaka, and tapioca flour to form a smooth batter. Mix in the marinated meat pieces and set aside. For the sauce, dissolve the tapioca flour in the rice wine and mix in the remaining ingredients. Cut 2 cm off the bottom of the washed broccoli stalks and remove the florets, including about 2 cm of the stalk. Chop large florets into bite-sized pieces. Cut the upper, non-woody parts of the stalks crosswise into approximately 5 mm wide rolls. Peel the woody edges of the stalks and cut them crosswise into approximately 5 mm thick slices. Keep the stems and florets separate. Wash the tomatoes, remove the stems, and cut the tomatoes crosswise into approximately 6 mm thick slices. Remove the seeds. Wash the carrot, trim both ends, peel, and slice into approximately 3 mm thick slices using a corrugated grater. Blanch the broccoli florets and carrot slices for 3 minutes and arrange them on a large serving plate with the tomato slices. Place the rice in the middle. Trim both ends of the onions and garlic cloves, peel, and chop into small pieces. Wash the fresh, red bell pepper, remove the stem, halve the pod lengthwise, open it up, remove the seeds, and cut the halves diagonally into approximately 5 mm wide pieces. Heat the frying oil in a deep fryer or wok to 180 °C. It is hot enough when small bubbles immediately rise from the handle of a wooden spoon dipped in the frying oil. Briefly mix the beef pieces again and then, using a fork, drop them piece by piece into the hot oil. Be careful of splashing! Remove any light brown pieces with a slotted spoon and let them drain on kitchen paper. Remove the frying oil from the wok, leaving only a thin film. Add the onions and garlic cloves to the wok and stir-fry briefly. Add the pepperoni, pineapple, and broccoli pieces, including the stems, and stir-fry for 2 minutes. Deglaze everything with the briefly stir-fried sauce and simmer for 1 minute. Then add the fried meat pieces and stir-fry briefly. Place the sauce and meat pieces around the rice, serve immediately, and enjoy. Note: If serving more than one person, serve the rice in a separate bowl. The arrangement of the beef and broccoli remains unchanged. Recipes from my profile: Kecap Tim Ikan: https://www.chefkoch.de/rezepte/3483691519091669/Milde-dunkle-malzig-wuerzige-Sojasauce-Kecap-Tim-Ikan.html Heavenly Mandarin Flower Rice: https://www.chefkoch.de/rezepte/3847831586146736/Himmlischer-Mandarin-Bluetenreis.html