Shirataki Noodle Recipes
Korean Beef Stir-Fry over Shirataki Noodles
Recipe type: Beef
Prep time:
Cook time:
Total time:
Ingredients
- 3 tablespoons mirin*
- 2 tablespoons reduced-sodium soy sauce
- 2 teaspoons cornstarch
- 1 tablespoon canola oil
- 8 ounces flank steak, trimmed of fat and very thinly sliced against the grain
- 1 tablespoon chopped garlic
- 2 teaspoons chopped jalapeno pepper, or to taste
- 1½ teaspoons chopped fresh ginger
- 4 cups mung bean sprouts
- 1 6-ounce bag baby spinach
- ¼ cup chopped fresh cilantro
- 1 teaspoon toasted sesame oil
- 2 tablespoons toasted sesame seeds , optional
- 1 package Shirataki Noodles
Instructions
- Combine mirin, soy sauce and cornstarch in a small bowl.
- Heat oil in a large nonstick skillet over medium-high heat. Spread steak out in the pan and cook until seared on one side, about 1 minute.
- Add garlic, jalapeno and ginger and cook, stirring, until fragrant, about 30 seconds.
- Add bean sprouts and spinach (the pan will be very full).
- Pour the mirin mixture into the pan and stir gently until the sauce thickens and the spinach is wilted, about 3 minutes.
- Stir in cilantro and sesame oil.
- Serve topped with sesame seeds (if using).
- Drain the Shirataki Noodles. Rinse under warm water . Rinse well. Pat dry with paper towels.
- Serve over Shiratki Noodles.
Notes
*Mirin is a low-alcohol rice wine. An equal portion of sherry or white wine with a pinch of sugar may be substituted for mirin.
If you have a little extra time before dinner, put the steak in the freezer for about 20 minutes to help make it easier to slice thinly.
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