Vegetable and mushroom stir-fry with Japanese-style steak

Ingredients for 4 servings:

• 3 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp sesame oil
• 1 clove(s) garlic
• 1 small piece(s) of ginger root
• e.g. chili
• e.g. lemon pepper
• 200 g beef steak(s)
• 250 g udon noodles
• 40 g shiitake mushroom(s), dried
• 250 g mushrooms, brown
• 1 bunch of spring onions
• 200 g sugar snap peas
• 250 g bell peppers
• 6 tbsp soy sauce
• 1 tbsp oil
• 1 tbsp sesame seeds

Instructions

Working time approx. 20 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 20 minutes; Total time approx. 3 hours 40 minutes

Mix the ingredients for the marinade. Cut the steak into thin strips and let it marinate for 2-3 hours. Soak the shiitake mushrooms for 1 hour according to the package instructions. In the meantime, wash and prepare the vegetables. Clean the mushrooms and cut them into slices or cubes. Slice the spring onions. Dice the bell peppers. Blanch the snow peas briefly in boiling water. If using fresh ones, first remove the fine threads on the sides with a sharp knife. Cook the udon noodles according to the package instructions (about 13 minutes) and drain well. Sear the meat for 1 minute and remove from the pan. Then sear the bell peppers until al dente and add the mushrooms. When the mushrooms are well browned, add the snow peas, spring onions and noodles and stir everything well. Return the meat. Add 6 tablespoons of soy sauce and stir everything well again. Finally, sprinkle 1-2 tablespoons of sesame seeds over the food, depending on your taste.