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: 
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  • 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.


Shirataki Summer Slaw

Shirataki Summer Slaw
Recipe type: Side Dish
Prep time: 
Total time: 
  • 2 cups coleslaw mix
  • 1 cup dole shredded red cabbage
  • 1 -8 ounce package Shirataki Noodles
  • ⅓ cup rice vinegar
  • 1 tablespoon soy sauce
  • ½ teaspoon sesame oil
  • ½ teaspoon galangal (Thai ginger)
  • dash of chili oil, if desired
  1. Drain the Shirataki Noodles. Rinse under cold water . Rinse well. Place on paper towels to dry. Using kitchen shears, cut the Shirataki into bite size pieces.
  2. Toss the noodles with the cabbage and coleslaw mix.
  3. Combine vinegar, soy sauce, sesame oil, galangal, and chili oil (if desired).
  4. Pour liquid mixture over veggie mixture and toss to coat.
  5. Refrigerate at least an hour before serving.