XO noodles with beef and longan cap cay

Ingredients for 2 servings:

• 250 g beef (rump), lean, frozen
• 4 pepper, red, dried
• 2 tbsp XO sauce
• 8 g papaya pulp, pureed, frozen
• 1 tsp baking powder
• 3 medium-sized garlic cloves
• 10 g ginger
• 40 g carrot(s)
• 60 g chayote(s)
• 60 g white beer radish(s)
• 3 leaves of pak choi
• 20 longan fruits (e.g. can)
• n. B. Longan fruits
• n. B. flowers and leaves
• 320 g water
• 8 g broth powder (mushroom bouillon, granules)
• 2 tbsp XO sauce
• 120 g Chinese egg noodles, dried in bars
• Cooking water (from the pasta)
• 2 tbsp longan fruit juice (can)
• 1 tbsp XO sauce
• 1 tbsp teriyaki sauce
• ½ tsp tapioca flour
• 2 tbsp rice wine, dark, spicy-mild
• 3 tbsp sunflower oil
• 2 tbsp sesame oil, light

Instructions

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

Spicy noodles combined with spicy beef and sweet longan fruit. Recipe from Szechuan, China.

Cut the thawed beef (best with a bread and sausage slicer) across the grain into 6 mm thick slices. Cut these crosswise into approximately 4 cm wide pieces. Cut the dried pepperoni crosswise into 2 cm long pieces, discarding the stems and reserving the pieces. Mix the XO sauce, papaya puree and baking powder into a marinade and marinate the beef in it overnight, covered, in the refrigerator. Stir occasionally. Remove from the refrigerator before use and allow to warm to room temperature. Then strain. For the Cap Cay, peel and finely chop the garlic cloves and ginger. Cut the washed and peeled carrot, chayote and beer radish lengthwise into 30 x 5 x 5 mm thick sticks. Cut 2 cm off the bottom of the washed pak choi leaves. Cut the white part crosswise into approximately 3 equal pieces. Quarter the green part lengthwise and chop crosswise into 4 cm long pieces. Strain the longan berries, drain well, and halve lengthwise. Reserve extra longan berries, flowers, and leaves for garnishing, if desired. For the noodles, bring the water to a boil, dissolve the mushroom stock and XO sauce, add the egg-based noodles, and cook al dente according to the package instructions. Strain, reserve the noodles and stock. Mix all the sauce ingredients until smooth and set aside. Heat 2 tablespoons of the sunflower oil in a wok until very hot. Add the dried pepperoni pieces and fry until blackened. Add the beef pieces and stir-fry for 1 minute. Immediately remove the mixture from the wok with a slotted spoon and drain into the wok, then keep warm. Reduce the heat slightly. Heat the pepperoni pieces in the wok along with the remaining sunflower oil and sesame oil. Add all the ingredients for the cap cay, except for the green parts of the bok choy, and stir-fry for 3 minutes. Then stir-fry the noodles into the cap cay and stir-fry for 2 minutes. Deglaze with the sauce and simmer until almost all of the sauce is absorbed. Add the meat pieces along with the green parts of the bok choy and mix well. Divide the mixture among the serving bowls, garnish with longan fruits, flowers, and leaves, if desired, and serve as the main course. Enjoy. Note: Do not eat the black and hard chili pieces. They are for aesthetic purposes only.