Quick-Cooked Beef And Vegetables wtith Shirataki Noodles

Quick-Cooked Beef And Vegetables with Shirataki Noodles
Recipe type: Beef
Prep time: 
Cook time: 
Total time: 
 
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
  1. For this dish, choose well-marbeled steak - Scotch fillet is ideal.
  2. Freeze the steak for an hour or until just firm enough to cut in very thin slices.
  3. Wash and trim spring onions and cut into bite-size lengths using part of the green portion as well as the white.
  4. Drain bamboo shoots and slice thinly.
  5. Clean mushrooms and cut in halves or quarters according to size.
  6. Peel and cut onions in eighths.
  7. Wash bean sprouts and remove brown tails.
  8. Wash Chinese cabbage and cut into bite-size pieces, discarding any tough leaves.
  9. 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.
  10. Heat a heavy frying pan and rub over with beef suet until well greased.
  11. Add half of each vegetable to the pan and fry on high heat for a minute or two until slightly soft.
  12. Push to side of pan and add slices of meat in one layer.
  13. When cooked on one side (this should not take long because meat is so thinly sliced) turn and cook other side.
  14. 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.
  15. Serve immediately, each person helping himself from the pan.
  16. 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.
  17. Serve hot white rice with this dish.
  18. More ingredients are added to the pan and cooked only after the first batch has been eaten and guests are ready for second helpings.
  19. Add more stock, sauce, sake and sugar to pan and simmer ingredients as required.

Shirataki Noodles and Beef Salad

Shirataki Noodles and Beef Salad
Recipe type: Beef / Salads
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 pound Shirataki Noodles
  • 1 tablespoon olive oil
  • 1 tablespoon red wine vinegar
  • 1 tablespoon beef stock
  • 2 cloves garlic -- minced
  • pepper -- to taste
  • 1½ pounds round steak
  • ½ cup cauliflower florets
  • ½ cup broccoli florets
  • 2 medium carrots -- julienned
  • ½ medium green pepper -- julienned
  • ½ medium red pepper -- julienned
  • 2 each green onions -- thinly sliced
  • cup light Italian salad dressing
  • ½ teaspoon salt
  • Parmesan cheese -- , grated
Instructions
  1. Drain and rinse Shirataki Noodles very well. Place on paper towels to dry and set aside.
  2. In shallow baking dish, combine oil, vinegar, beef stock, garlic, and pepper to taste.
  3. Pierce steak at regular intervals with fork; add to marinade and turn to coat. Cover and refrigerate to marinate for 8 hours or overnight, turning occasionally.
  4. Remove steak from marinade.
  5. Broil for 4-5 minutes per side for medium-rare.
  6. Cut in very thin slices diagonally across the grain.
  7. Blanch cauliflower, broccoli and carrots; cool immediately in ice water and pat dry.
  8. In large bowl, combine steak, Shirataki Noodles, cauliflower, brocolli, carrots, red and green peppers, onions, salad dressing, salt, and pepper to taste.
  9. Let stand for 1 hour to blend flavours.
  10. Garnish with Parmesan cheese, if desired.