Flank Steak Stir-Fry with Asparagus, Red Pepper and Shirataki Noodles


Recipe: Flank Steak Stir-Fry with Asparagus, Red Pepper and Shirataki Noodles
Prep time: 
Cook time: 
Total time: 
  • 1 package Shirataki Noodles
  • 3 tablespoons vegetable oil
  • ½ lb asparagus, trimmed, cut on the diagonal into 1½ inch lengths ( 1½ cups)
  • 1 pound of flank steak, sliced in half lengthwise (along the grain) and then cut into thin strips, 2 inches long and ¼ inch wide*
  • 1 red bell pepper, seeded, de-ribbed, and cut into thin strips 2 inches long and ¼ inch wide
Stir Fry Sauce
  • 2 teaspoons of cornstarch dissolved into 3 Tablespoons of water
  • 3 tablespoons soy sauce (use gluten-free soy sauce for gluten-free version)
  • 1 teaspoon finely chopped, peeled, fresh ginger
  • 1 small clove garlic, minced
  • 1 green onion, including green tops, chopped
  • ½ teaspoon chili oil
  1. Drain and rinse Shirataki Noodles very well. Place on paper towels to dry.
  2. While you are chopping the ingredients in preparation, bring a small saucepan of water to boil. Parboil the asparagus pieces for 2 minutes, drain, rinse in cold water, drain, and set aside.
  3. Prepare the Stir Fry Sauce by combining the ingredients in a small dish, and set aside.
  4. Stir-fry the asparagus in a wok in 1 tablespoon of oil, on high heat, for about 2 minutes until lightly browned. Remove asparagus from pan and set aside.
  5. Add another 1 tablespoon of oil to the pan and stir fry the beef strips, in 2 batches, for 2-3 minutes until browned but still pink inside.
  6. Return the first batch of beef to the pan and add the bell pepper. Stir and toss over high heat until just beginning to wilt, 1-2 minutes.
  7. Quickly stir the cornstarch liquid and add it to the pan along with the stir fry sauce.
  8. Cook until sauce thickens, 1-2 minutes.
  9. Return the asparagus to the pan, toss to evenly coat and serve with Shirataki Noodles.
*put the steak in the freezer for 15 minutes before slicing to make it easier to slice.