Remove the skin from the garlic clove and chop finely. Mix with the sambal, olive oil, juice of one lemon ölek or cayenne pepper. Put the meat in the marinade and let it marinate for a short time.
In the meantime, cook the long grain rice in enough boiling hot salted water for twelve to fifteen minutes, depending on the variety, until just tender. Drain in a sieve and rinse under cold water. Drain well.
While the long grain rice is cooking, remove the skin from the mango and chop into small cubes. Remove the seeds from the peppers and dice them as well. Remove the peel from the ginger and grate finely.
Heat the butter. Sauté the ginger, shallot, peppers and raisins. Stir in long grain rice and mango cubes and season with curry and cinnamon. Let the long grain rice get hot, then keep it warm with the lid closed.
Remove the meat slices from the marinade and season lightly with salt. Heat a coated frying pan until empty. Briefly roast the beef slices in batches. Arrange on the long grain rice and bring to the table on the spot.
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