Saucy Beef & Broccoli with Shirataki Noodles

Saucy Beef & Broccoli with Shirataki Noodles
Recipe type: Beef
Prep time: 
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Ingredients
  • 2 tablespoon cornstarch
  • 1 can (10¾ ounces) condensed beef consommé
  • ¼ cup water
  • 2 tablespoon vegetable oil
  • 1 pound boneless beef sirloin steak , ¾-inch thick, cut into very thin strips
  • 1½ cup fresh or frozen broccoli florets
  • 1 medium onion , cut into wedges
  • ¼ teaspoon garlic powder
  • 1 pound Shirataki Noodles
Instructions
  1. Rinse the Shirataki Noodles under warm water.
  2. Then dry roast the Shirataki Noodles.
  3. Heat a non-stick skillet over high heat. Add the shirataki noodles and dry roast for around 1 minute. When the noodles are dry, you often hear a squeaking noise as you move them around in the pan. Set aside.
  4. Stir the cornstarch, consommé and water in a small bowl until the mixture is smooth.
  5. Heat the oil in a 10-inch skillet over medium-high heat.
  6. Add the beef and stir-fry until well browned.
  7. Push the beef to one side of the skillet.
  8. Add the broccoli, onion and garlic to the other side of the skillet and stir-fry until tender-crisp.
  9. Stir the cornstarch mixture in the skillet.
  10. Cook and stir until the mixture boils and thickens.
  11. Serve the beef mixture over the Shirataki Noodles.

Broccoli Shirataki Noodles Casserole

Broccoli Shirataki Noodles Casserole
Recipe type: Casseroles,Gluten Free Recipes
Prep time: 
Cook time: 
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Ingredients
  • 10 ounces broccoli florets
  • 1 pound package Shirataki Noodles
  • ½ cup soy margarine
  • ½ cup unbleached all-purpose flour
  • 3 and ½ cups boiling water
  • 2 teaspoons salt
  • 1 tablespoon soy sauce 1
  • ½ teaspoons garlic powder
  • 1 teaspoon onion powder
  • pinch of turmeric
  • 1 cup nutritional yeast flakes
  • salt and pepper to taste
  • pinch of paprika
Instructions
  1. Steam the broccoli about 6 minutes.
  2. Rinse and drain Shirataki Noodles under warm water. Pat dry on paper towels.
  3. Spread the Shirataki Noodles evenly over the bottom of a 9-by-13" baking dish.
  4. Sprinkle the broccoli over the Shirataki Noodles and set aside.
  5. Preheat the oven to 350°F.
  6. Melt the margarine in a medium frying pan over low heat.
  7. Beat in the flour with a whisk over medium heat until the mixture is smooth and bubbly.
  8. Then whisk in the boiling water, salt, soy sauce, garlic and onion powders and turmeric.
  9. Cook the sauce until it thickens and bubbles, then whip in the yeast.
  10. Add salt and pepper to taste.
  11. Pour the sauce over the broccoli and Shirataki Noodles, sprinkle the top with paprika and bake for 15 minutes.
  12. If desired, place pan under broiler for a few minutes until the sauce is browned and crusty.

Gluten Free Shirataki Noodle and White-Bean Salad

Recipe: Gluten Free Shirataki Noodle and White-Bean Salad

Ingredients

  • 1 cup Shirataki Noodle
  • 1 cup cooked navy beans
  • 1 cup carrot slices — julienned and blanched
  • 1 cup broccoli florets — blanched
  • 1/2 cup sliced green onions
  • 1/4 cup minced fresh parsley — or basil
  • 3 tablespoons apple cider vinegar — or to taste
  • 2 tablespoons low sodium soy sauce
  • 1 tablespoon dark sesame oil
  • 1 tablespoon lemon juice
  • 3 tablespoons fat-free vegan mayonnaise
  • 1/8 teaspoon cayenne pepper
  • salt and pepper — to taste

Instructions

  1. Rinse and drain the Shiratki Noodles under warm water. Pat dry with paper towels. Cut Noodles into bite size pieces.
  2. In a large bowl, combine all ingredients.
  3. Cover and marinate overnight in refrigerator.
  4. Bring to room temperature and adjust seasoning to taste before serving.

Quick Notes

This makes a single serving size. Just double for ever how many you need to feed.