Shirataki Noodle Recipes
| Quick-Cooked Beef And Vegetables with Shirataki Noodles |
Recipe type: Beef
Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Ingredients
- 2 pounds tender steak in one piece
- 12 spring onions
- 1 small can winter bamboo shoots
- 1 pound fresh mushrooms
- 2 medium onions
- 8 ounces fresh bean sprouts
- 1 small white Chinese cabbage
- 1 -8 ounce package Shirataki Noodles
- 6 pieces tofu, optional
- 2 tablespoons oil
- soy sauce
- sugar
- sake
- beef stock
- 6 eggs, optional
Instructions
- For this dish, choose well-marbeled steak – Scotch fillet is ideal.
- Freeze the steak for an hour or until just firm enough to cut in very thin slices.
- Wash and trim spring onions and cut into bite-size lengths using part of the green portion as well as the white.
- Drain bamboo shoots and slice thinly.
- Clean mushrooms and cut in halves or quarters according to size.
- Peel and cut onions in eighths.
- Wash bean sprouts and remove brown tails.
- Wash Chinese cabbage and cut into bite-size pieces, discarding any tough leaves.
- Drain the Shirataki Noodles. Rinse under hot water . Rinse well. Place on paper towels to dry. Using kitchen shears, cut the Shirataki into bite size pieces.
- Heat a heavy frying pan and rub over with beef suet until well greased.
- Add half of each vegetable to the pan and fry on high heat for a minute or two until slightly soft.
- Push to side of pan and add slices of meat in one layer.
- When cooked on one side (this should not take long because meat is so thinly sliced) turn and cook other side.
- Sprinkle with soy sauce, sugar and sake to taste, add a little stock to moisten all the meat and vegetables. mix in noodles and tofu (if used) and heat through.
- Serve immediately, each person helping himself from the pan.
- Traditionally, each diner breaks an egg into his bowl and beats it lightly with chopsticks, then dips the hot food in it before eating, but some prefer to omit this step.
- Serve hot white rice with this dish.
- More ingredients are added to the pan and cooked only after the first batch has been eaten and guests are ready for second helpings.
- Add more stock, sauce, sake and sugar to pan and simmer ingredients as required.
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