Asian stir-fry with beef and udon noodles

Ingredients for 4 servings:

• 400 g beef strips
• ½ Chinese cabbage
• 1 bell pepper(s)
• 1 carrot(s)
• 50 g shiitake mushroom(s)
• 300 g udon noodles
• 3 tbsp soy sauce
• 125 ml teriyaki sauce
• 1 piece(s) ginger root, thumb-sized
• 3 garlic cloves
• 100 ml coconut milk
• some oil for frying

Instructions

Working time approx. 20 minutes; Rest time approx. 5 hours; Cooking/baking time approx. 10 minutes; Total time approx. 5 hours 30 minutes

Make a marinade with 2 tablespoons of soy sauce, some of the ginger, and 2 cloves of garlic, and let the minced meat soak for a few hours or overnight. Soak the mushrooms in hot water for 1 hour, then rinse and boil in a little water for about 10 minutes. Meanwhile, peel the carrot and cut it into sticks, and peel and strip the bell pepper and Chinese cabbage. Finely chop the remaining ginger and garlic clove. Cook the noodles according to the package instructions. Briefly fry the meat in a little oil in a pan or wok until just lightly browned. Remove from the pan and set aside. Fry the carrot and bell pepper in the remaining fat, add the garlic and ginger, and fry. Add the mushrooms and meat back in and deglaze everything with soy sauce. Add the coconut milk and teriyaki sauce and mix well. Finally, add the Chinese cabbage and heat through. Stir in the noodles or serve separately as a side dish.