Tender, spicy beef with snow peas

Ingredients for 2 servings:

• 200 g beef in one piece, low-fat
• 1 tbsp oyster sauce
• 1 tbsp soy sauce, light
• 1 tsp XO sauce
• 12 papaya pulp, pureed, frozen
• 1 tsp baking powder
• 150 g snow pea(s)
• 1 leaf of lettuce, preferably Lollo bionda
• 1 tomato(s), oblong
• salt and pepper
• 1 pepper, red, long, fresh, mild
• 1 carrot(s)
• n. B. Mung bean sprouts
• n. B. flowers and leaves
• 20 g butter
• ½ tsp broth powder (mushroom bouillon, granules)
• 30 g rice wine, light, fruity
• 2 tbsp sunflower oil
• 1 tbsp sesame oil, light

Instructions

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

A special side dish that delights the palate with four contrasting flavors. Recipe from northern China.

Freeze the beef the day before. Then slice across the grain into 6 mm thick slices (best using a bread and sausage slicer). Cut the meat slices into pieces approximately 2 x 4 cm in size. Mix the remaining ingredients with the meat until smooth and marinate the meat overnight, covered, in the refrigerator. Stir occasionally. The next day, strain the meat, drain well, and dry with kitchen paper. Clean the snow peas and set aside in cold water. To garnish, wash the lettuce leaf and place one side in the serving dish. For the tomato blossom, cut off the top of the washed tomato so that it stands upright. While standing upright, make four cross-shaped 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 pepper and place on the lettuce leaf. Cut off the stem of the washed bell pepper, cut it open on one side, remove the bright red partitions and seeds, and cut lengthwise into strips. Wash and peel a carrot and make 5 to 7 incisions at the top and cut off 4 mm crosswise to form the carrot blossoms. Reserve washed mung sprouts, blossoms, and leaves, if desired. For the sauce, melt the butter in a saucepan over moderate heat. Stir in the mushroom stock powder and rice wine. Add the snow peas, carrot blossoms, and bell pepper strips and blanch for 3 minutes. Reserve the sauce, snow peas, carrot blossoms, and bell pepper strips separately. Heat the sunflower oil and sesame oil in a wok until very hot. Add the meat pieces and stir-fry until all the pieces have turned a gray color. Add the snow peas and fry briefly. Transfer the mixture from the wok to the serving dish and drizzle with the sauce. Garnish with the carrot blossom, pepper strips and, if desired, mung sprouts, blossoms and leaves, serve as a side dish and enjoy.