XO beef with linguine cap cay in a pepperoni net

Ingredients for 2 servings:

• 200 g beef from the shoulder, boned
• 2 tbsp sauce (bulgogi sauce)
• 1 tsp XO sauce
• 10 g papaya pulp, pureed, frozen
• 1 tsp baking powder
• 3 Pepper, red, long, mild
• 20 g onion(s), red, small
• 3 medium-sized garlic cloves
• 20 g spice lily (aromatic ginger)
• 1 small chili pepper(s), green
• 30 g carrot(s)
• 1 small spring onion(s)
• 2 small pak choi
• 350 g water
• 7 g beef broth powder
• 110 g Chinese egg noodles (Linguine type)
• Cooking water (from the pasta)
• Marinade, the rest of it (see above)
• 1 tsp, heaped XO sauce
• 2 tbsp tomato ketchup
• 1 tsp, heaped tapioca flour
• 1 corner(s) rice wine, dark, spicy-mild
• 5 tbsp sunflower oil
• 1 tbsp sesame oil, dark

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 50 minutes

A spicy, slightly hot, Balinese-Chinese dish, arranged in a bowl for tourists.

The day before, cut the thawed (if frozen) beef into pieces about 2 cm in size. Mix the remaining ingredients for the meat until smooth, then cover and marinate the meat in the refrigerator. The next day, take the meat out of the refrigerator 3 hours before use. To garnish, wash the peppers, remove the stalks, halve them lengthwise, and remove the seeds. Cut the halves lengthwise into thin strips and set aside. For the vegetables, peel the onions and garlic cloves and roughly chop them. Wash and peel the fresh lily root, cut them crosswise into thin slices, and then cut these thin strips. Cut the washed chili pepper crosswise into thin slices, discarding the seeds and stalk. Cut a piece about 4 cm long from a washed and peeled carrot and process it into thin threads about 2 mm long. From the washed spring onion, halve the green leaves lengthwise and cut them crosswise into pieces about 2 cm long. Cut the white parts diagonally into 2 cm long pieces. Keep the white and green parts separate. Cut the pak choi into leaves. Discard the yellow leaves. Rinse the leaves. Cut the white stalks crosswise into approximately 1 cm long pieces. Halve the green leaves lengthwise and cut them into thirds crosswise. Keep the white and green parts separate. Strain the meat pieces and use the leftover marinade for the sauce. Bring the water for the noodles to a boil and dissolve the beef stock powder in it. Add the noodles and cook al dente according to the package instructions. Strain, keep the noodles and stock ready. Mix all the ingredients for the sauce in a small bowl and set aside. Heat 3 tablespoons of the sunflower oil in a wok until smooth. Add the well-drained meat pieces and stir-fry for 90 seconds. Remove from the wok with a slotted spoon and drain well in the wok. Keep warm. Heat the remaining sunflower oil together with the sesame oil over slightly reduced heat. Add the onions, garlic cloves, lily of the valley, and chili and stir-fry for 30 seconds. Add the carrot strands, the white parts of the spring onion, and the bok choy and stir-fry for 2 minutes. Deglaze with the sauce, add the green leaves, and reduce the heat to low and simmer for 90 seconds. Meanwhile, divide the noodles among the warmed serving bowls. Add the meat pieces along with the cooked Cap Cay, spooning some of the Cap Cay and the sauce over the noodles. Garnish with the pepperoni strips, serve, and enjoy.