Stir Fry Ginger Beef with Spaghetti Shirataki Noodles

Stir Fry Ginger Beef with Spaghetti Shirataki Noodles
Recipe type: Beef
Prep time: 
Cook time: 
Total time: 
  • 2 tablespoons unseasoned rice vinegar
  • 5 tablespoons soy sauce
  • 1 tablespoon honey
  • 1 tablespoon peeled, grated fresh ginger
  • 1 teaspoon chile pepper flakes
  • 1 teaspoon ground cumin
  • 1 1¼ to 1½ pounds top sirloin steak
  • 1 tablespoon corn starch
  • 2 tablespoons vegetable oil
  • 1 tablespoon sesame oil (optional)
  • 3-4 green onions, cut on a diagonal, ½-inch apart, including the greens
  • 2 cloves garlic, thinly sliced
  • 2-3 hot chiles, preferably red serranos, seeded, sliced
  • 1-inch nob of ginger, peeled, cut lengthwise into matchstick shapes
  • ½ cup loosely packed, chopped cilantro
  • 1 package Spaghetti Shirataki Noodles
  1. Drain and rinse Shirataki Noodles very well. Place on paper towels to dry.
  2. Chill the steak in the freezer for 30 minutes before you slice it, this will make it easier to cut in thin slices. Slice the steak first crosswise in ½-inch thick slices. Then cut each slice lengthwise into strips.
  3. In a medium bowl, whisk together the marinade ingredients; the soy sauce, vinegar, grated ginger, honey, red chile flakes, and cumin.
  4. Mix the beef in with the marinade to coat and let it sit for at least 30 minutes, or up to 4 hours, in the fridge.
  5. In a small bowl, mix the corn starch with 2 tablespoons of cold water to make a slurry.
  6. Heat the oil in a wok, or a large sauté pan, over high heat until it is nearly smoking. As the oil is heating up, pat the beef dry and separate it into small batches no larger than what can fit into the palm of your hand. Working in batches, sauté beef until just brown outside but rare inside, no more than 1 minute.
  7. Transfer beef to a bowl.
  8. When all of the beef is cooked, put the chiles and garlic into the pan and stir-fry 30-45 seconds.
  9. Add the julienned ginger and cook for 30-45 seconds more.
  10. Add the beef back to the pan. Add the cornstarch slurry. Add the scallions and mix everything together. Cook for 1 minute.
  11. Turn the heat off and mix in the cilantro.
  12. Serve at once over a bed of Spaghetti Shirataki Noodles.



Citrus Pork with Fettuccine Shirataki

Citrus Pork with Fettuccine Shirataki
Recipe type: Pork
Prep time: 
Cook time: 
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  • 1 teaspoon ground cumin
  • ½ teaspoon salt
  • ½ teaspoon freshly ground pepper
  • ½ pound boneless pork loin, cut into 2x1/2-inch strips
  • 1 tablespoon vegetable oil
  • 2 cloves garlic, minced
  • 1 cup chicken broth
  • ½ cup orange juice
  • 2 tablespoons cider vinegar
  • ½ tablespoon brown sugar
  • 2 medium carrots, sliced
  • 1 tablespoon corn starch
  • ½ cup sliced green onions
  • 1 package Fettuccine Shirataki
  1. Drain and rinse Shirataki Noodles very well. Place on paper towels to dry.
  2. In a small bowl combine cumin, salt and pepper. Add pork; toss to coat.
  3. In a large skillet heat oil over medium high heat. Add the pork and garlic. Sauté for 2 minutes or until browned.
  4. In a small bowl blend the broth, orange juice, vinegar, and brown sugar. Reserve ¼ cup of the broth mixture. Pour all but the reserved broth mixture into the skillet with the pork and garlic.
  5. Add the carrots. Bring to a boil and reduce the heat to medium. Cook 7-8 minutes.
  6. Blend corn starch into reserved broth mixture. Stirring constantly, pour the corn starch mixture into the skillet to thicken the sauce. Add the green onions. Bring to a boil and simmer for 1 more minute.
  7. Toss with the Fettuccine Shirataki. Serve immediately.


Tangy Mexican Shirataki

Tangy Mexican Shirataki
Recipe type: Chicken Dishes, Gluten Free Recipes
Prep time: 
Cook time: 
Total time: 
  • 3 cloves garlic
  • ½ medium onion
  • 1½ cups Shirataki Noodles
  • 2 tablespoons olive oil
  • 2½ cups low sodium chicken broth
  • 1 cup canned tomatoes-no salt added
  • 2 tablespoons tomato paste
  • canned chicken-97% fat free, 4 oz
  • ½ teaspoon cumin
  • 1-2 dashes cayenne pepper (optional)
  • vinegar (optional)
  • sour cream or yogurt (optional)
  • cheddar cheese (optional)
  • salsa (optional)
  1. Rinse and drain the Shirataki Noodles under warm water. Pat dry with paper towels. Cut into bite size pieces.
  2. Saute the onions in the oil until translucent, about 1-2 minutes.
  3. Add garlic and saute another minute.
  4. Add cayenne pepper and cumin to taste and saute another few seconds.
  5. Add broth and tomatoes and bring to a boil.
  6. Cover and simmer for 30 minutes.
  7. Stir in the chicken and tomato paste (opt). add water if needed.
  8. Cover and continue to simmer for 30 minutes
  9. Add the Shirataki Noodles the last minute of cooking. They are already cooked, this is just to heat them up.
  10. Serve with a dash or two of red or white wine vinegar.
  11. Garnish with cheddar cheese, sour cream, salsa, or hot sauce if desired.