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: 
Total time: 
 
Ingredients
  • 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
Instructions
  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.
Notes
*put the steak in the freezer for 15 minutes before slicing to make it easier to slice.

 

Korean Beef Stir-Fry over Shirataki Noodles

 

Korean Beef Stir-Fry over Shirataki Noodles
Recipe type: Beef
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 3 tablespoons mirin*
  • 2 tablespoons reduced-sodium soy sauce
  • 2 teaspoons cornstarch
  • 1 tablespoon canola oil
  • 8 ounces flank steak, trimmed of fat and very thinly sliced against the grain
  • 1 tablespoon chopped garlic
  • 2 teaspoons chopped jalapeno pepper, or to taste
  • 1½ teaspoons chopped fresh ginger
  • 4 cups mung bean sprouts
  • 1 6-ounce bag baby spinach
  • ¼ cup chopped fresh cilantro
  • 1 teaspoon toasted sesame oil
  • 2 tablespoons toasted sesame seeds , optional
  • 1 package Shirataki Noodles
Instructions
  1. Combine mirin, soy sauce and cornstarch in a small bowl.
  2. Heat oil in a large nonstick skillet over medium-high heat. Spread steak out in the pan and cook until seared on one side, about 1 minute.
  3. Add garlic, jalapeno and ginger and cook, stirring, until fragrant, about 30 seconds.
  4. Add bean sprouts and spinach (the pan will be very full).
  5. Pour the mirin mixture into the pan and stir gently until the sauce thickens and the spinach is wilted, about 3 minutes.
  6. Stir in cilantro and sesame oil.
  7. Serve topped with sesame seeds (if using).
  8. Drain the Shirataki Noodles. Rinse under warm water . Rinse well. Pat dry with paper towels.
  9. Serve over Shiratki Noodles.
Notes
*Mirin is a low-alcohol rice wine. An equal portion of sherry or white wine with a pinch of sugar may be substituted for mirin. If you have a little extra time before dinner, put the steak in the freezer for about 20 minutes to help make it easier to slice thinly.

 

Beef and Broccoli with Shirataki Noodles

Beef and Broccoli with Shirataki Noodles
Recipe type: Beef
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • ½ pound Flank steak, top sirloin, or tenderloin; sliced across grain into thin slices
  • 1pound broccoli; chopped
  • 3 tablespoons peanut oil
  • 1 teaspoon minced ginger
  • ½ teaspoon salt
  • ¼ cup water
  • 2 teaspoon sesame oil
  • 1-8 ounce package Shirataki Noodles
  • Marinade (combine in bowl)
  • 1 tablespoon oyster sauce
  • 1 teaspoon rice wine
  • ½ teaspoon brown sugar
  • 2 teaspoons potato starch
  • Seasoning Sauce (combine in cup)
  • 2 teaspoons rice wine (sake)
  • ½ teaspoon brown sugar
  • 1teaspoon potato starch, dissolved in 2 tablespoons water
Instructions
  1. Drain and rinse Shirataki Noodles under warm water. Pat dry.
  2. Thoroughly mix beef with marinade and marinate for 30 minutes.
  3. Heat wok over highest heat, when hot, swirl in 2 tablespoons peanut oil.
  4. Add ginger and salt, then toss for a few seconds.
  5. Add broccoli - stir fry one minute, then add water, turn heat to med-high, cover, and steam until crisp tender.
  6. Uncover and turn heat to high, stir frying until water is evaporated.
  7. Remove broccoli and reserve.
  8. Reheat same wok (without rinsing), when hot, add remaining peanut oil.
  9. Add beef slices and stir fry until lightly browned but not cooked through.
  10. Do not stir fry too vigorously or meat will not brown, it is better to press slices against sides of wok to sear.
  11. Add broccoli to wok and toss.
  12. When hot, stir in seasoning sauce and stir until sauce thickens (it's a good idea to whisk the sauce in the cup just before you poor it into the wok). Turn onto a platter over Shirataki Noodles and drizzle sesame oil over the top.