Beef teriyaki with mie noodles and zucchini spaghetti

Ingredients for 3 servings:

• 250 g rump steak(s)
• 2 zucchinis
• 125 g mie noodles
• 1 garlic bulb(s)
• 1 bell pepper(s), red
• 2 onions
• 2 spring onions
• 3 mushrooms
• 2 tbsp oil
• 2 tbsp cornstarch
• some sauce thickener, darker
• 100 ml teriyaki sauce
• 4 tbsp kebab manis
• some water
• Wok seasoning
• salt and pepper
• chili flakes
• 1 pinch(s) of sugar, optional

Instructions

Working time approx. 1 hour; Rest time approx. 3 hours; Cooking/baking time approx. 20 minutes; Total time approx. 4 hours 20 minutes

First, halve the steaks lengthwise. Then cut everything into thin (around 3 mm thick) strips. Place the strips in a bowl/can and sprinkle with 1-2 tablespoons of cornstarch and stir well. (The cornstarch ensures that the meat remains tender after frying and does not become dry.) Crush a garlic bulb, stir in 2-3 tablespoons of teriyaki sauce and 1 tablespoon of ketjap manis. Cover the meat and place it in the refrigerator for at least 3 hours, or overnight is better. Cook the mie noodles in salted water until al dente and let cool. Spiralize the zucchini into spaghetti strips and set aside, covered. Trim and chop the spring onions. For the sauce, chop the bell pepper into pieces about 3 x 3 cm, peel and quarter the onions. Trim and slice the mushrooms. Sear the meat in batches over high heat with a little oil, remove from the pan, and set aside. Add the peppers and onions to the pan, fry briefly, and then deglaze with the remaining teriyaki sauce. Add 2 tablespoons of ketjap manis. Simmer until the onions begin to soften, deglaze/thin with a little water if necessary. At the same time, add the zucchini spaghetti to a pan with a little oil and fry briefly. Add the spring onions and mie noodles, 1 tablespoon of ketjap manis, stir well, and cook over medium heat. Season to taste with wok seasoning. Add the meat to the prepared teriyaki sauce in the pan, add the mushrooms, bring to a boil briefly, and thicken with a dark sauce thickener. Season to taste with salt and pepper; add chili flakes and/or a pinch of sugar to taste.