Broccoli Beef with Shirataki Noodles

 

Recipe: Broccoli Beef with Shirataki Noodles
Recipe type: Beef
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • ¾ pound flank or sirloin steak , sliced thinly across the grain
  • ¾ pound broccoli florets
  • 2 tablespoons high-heat cooking oil
  • 2 cloves garlic, very finely minced
  • 1 teaspoon cornstarch, dissolved in 1 tablespoon water
For the beef marinade
  • 1 teaspoon soy sauce
  • 1 teaspoon Chinese rice wine (or dry sherry)
  • ½ teaspoon cornstarch
  • ⅛ teaspoon freshly ground black pepper
For the sauce
  • 2 tablespoons oyster sauce
  • 1 teaspoon Chinese rice wine (or dry sherry)
  • 1 tablespoon soy sauce
  • ¼ cup chicken broth
Instructions
  1. Drain and rinse the Shirataki Noodles. Put on paper towels to dry.
  2. Marinate the beef: Stir together the beef marinade ingredients in a medium bowl. Add the beef slices and stir until coated. Let stand for 10 minutes.
  3. Prepare the sauce: Stir together the sauce ingredients in a small bowl.
  4. Blanch the broccoli: Cook the broccoli in a small pot of boiling, salted water until tender-crisp, about 2 minutes. Drain thoroughly.
  5. Heat a large frying pan or wok over high heat until a bead of water sizzles and instantly evaporates upon contact. Add the cooking oil and swirl to coat.
  6. Add the beef and immediately spread the beef out all over the surface of the wok or pan in a single layer (preferably not touching). Let the beef fry undisturbed for 1 minute. Flip the beef slices over, add the garlic to the pan and fry for an additional 30 seconds to 1 minute until no longer pink.
  7. Pour in the sauce, add the blanched broccoli and bring to a boil.
  8. Pour in the dissolved cornstarch and cook, stirring until the sauce boils and thickens, 30 seconds.
  9. Serve over a bed of Shirataki Noodles.

 

 

Ham and Macaroni Shirataki Noodles Skillet

Ham and Macaroni Shirataki Noodles Skillet
Recipe type: Pork
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 can Condensed Broccoli Cheese Soup
  • 2 cup broccoli florets
  • 1 package (10 ounces) frozen broccoli cuts, thawed
  • 1 cup milk
  • 1 tablespoon spicy brown mustard
  • 1½ cups cooked ham cut into strips
  • 2¼ cups Macaroni Shirataki Noodles
Instructions
  1. Drain and rinse Macaroni Shirataki Noodles really well. Place on paper towels to dry until needed.
  2. Heat the soup, milk, mustard and broccoli in a 10-inch skillet over medium-high heat to a boil.
  3. Reduce the heat to low. Cook for 5 minutes or until the broccoli is tender.
  4. Stir the ham in the skillet and cook until the mixture is hot and bubbling.
  5. Stir the Macaroni Shirataki Noodles in at the last minute.

 

Tofu & Broccoli Stir-Fry on a bed of Shirataki Noodles

 

Tofu & Broccoli Stir-Fry on a bed of Shirataki Noodles
Recipe type: Vegetarian
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 package Shirataki Noodles
  • ½ cup vegetable broth or chicken broth
  • ¼ cup dry sherry or rice wine
  • 3 tablespoons soy sauce
  • 3 tablespoons cornstarch, divided
  • 2 tablespoons plus 1 teaspoon sugar
  • ¼ teaspoon crushed red pepper, or more to taste
  • 1 14-ounce package extra-firm water-packed tofu, drained
  • ¼ teaspoon salt
  • 2 tablespoons canola oil, divided
  • 1 tablespoon minced garlic
  • 1 tablespoon minced fresh ginger
  • 6 cups broccoli florets
  • 3 tablespoons water
Instructions
  1. Combine broth, sherry (or rice wine), soy sauce, 1 tablespoon cornstarch, sugar and crushed red pepper in a small bowl. Set aside.
  2. Cut tofu into ¾-inch cubes and pat dry, then sprinkle with salt. Place the remaining 2 tablespoons cornstarch in a large bowl. Add the tofu; toss gently to coat. Heat 1 tablespoon oil in a large nonstick skillet or wok over medium-high heat. Add the tofu; cook, undisturbed, until browned, about 3 minutes. Gently cook, stirring occasionally, until browned all over, 2 to 3 minutes more. Transfer to a plate.
  3. Reduce heat to medium.
  4. Add the remaining 1 tablespoon oil, garlic and ginger; cook until fragrant, about 30 seconds. Add broccoli and water; cover and cook, stirring once or twice, until tender-crisp, 2 to 4 minutes. Stir the reserved broth mixture and add to the pan.
  5. Cook until the sauce has thickened, 1 to 2 minutes. Return the tofu to the pan; toss to combine with the broccoli and sauce.
  6. Drain the Shirataki Noodles. Rinse under warm water . Rinse well. Place on paper towels to dry.
  7. Serve stir fry over a bed of Shirataki.