Fried mie noodles with beef, shiitake mushrooms and raw marinated zucchini strips

Ingredients for 2 servings:

• 200 g beef steak(s)
• 1 garlic clove(s)
• 2 tbsp soy sauce
• 2 tsp rice vinegar
• 1 tsp cornstarch
• 2 tsp oil for frying
• 120 g zucchini
• 40 ml lemon juice
• ¼ tsp salt
• 180 g mie noodles
• 20 g shiitake mushroom(s), dried
• 200 ml water to soak the mushrooms
• 2 m.-large carrot(s)
• 5 spring onions
• 8 g chili pepper(s), chunky, frozen
• 1 garlic clove(s)
• 1 tbsp oil for frying
• 2 tsp sesame seeds, roasted
• 2 tbsp oyster sauce
• 2 tbsp soy sauce
• 1 tbsp mirin
• 1 tbsp tahini
• 3 tbsp water (soaking water from the mushrooms)
• Marinade of the zucchini

Instructions

Working time approx. 20 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 15 minutes; Total time approx. 4 hours 35 minutes

Cut the beef into thin strips. Mix the soy sauce, rice vinegar, and starch to make a marinade, then grate in the garlic. Add the meat and mix well. Marinate for about 4 hours. Soak the shiitake mushrooms in lukewarm water, remove, and drain. Reserve the soaking water for the seasoning sauce. Thinly slice the zucchini lengthwise, marinate in lemon juice and salt, and let stand for at least 30 minutes. Cook the mie noodles and drain. Cut the carrots into thin strips, wash the spring onions, separate the white and green parts, and then slice them. Slice the garlic. For the seasoning sauce, mix the oyster sauce, soy sauce, mirin, and tahini with the mushroom soaking water and the zucchini marinade. Sear the meat in oil until crisp, then remove. Sauté the carrot strips, shiitake mushrooms, and the white parts of the spring onions in oil. Add the garlic and chili. Add the mie noodles and seasoning sauce and let them caramelize. Stir in the meat and green parts of the spring onions. Arrange the marinated zucchini strips around the noodle mixture and garnish with sesame seeds. The zucchini strips provide a fresh texture and citrus note.