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: 
 
Ingredients
  • 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
Instructions
  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.

 

 

Fettuccine Shirataki with Mushrooms and Lemon Ginger Dressing

 

Fettuccine Shirataki with Mushrooms and Lemon Ginger Dressing
Recipe type: Salads, Side Dish
Prep time: 
Cook time: 
Total time: 
 
Ingredients
Lemon Ginger Dressing
  • ¾ teaspoon Asian chili powder (or cayenne)
  • grated zest of 1 lemon
  • 1 tablespoon freshly squeezed lemon juice
  • 1 inch section of ginger, peeled and grated
  • ¼ cup rice vinegar
  • ⅓ cup soy sauce
  • 1 tablespoon honey
  • 1 tablespoon toasted sesame oil
  • 3 tablespoons olive oil
The Noodles
  • 1 package Fettuccine Shirataki
  • 7 ounces fresh mushrooms ( sliced button, sliced shitake)
  • 1½ tablespoons butter
  • 1 tablespoon minced fresh herbs (parsley, green onion, cilantro or basil)
  • 1 tablespoon sesame seeds
Instructions
  1. Make the dressing by combining all ingredients, except for the sesame oil and olive oil in a food processor or hand blender. Run the blender for a few seconds, until all ingredients are combined. With the machine running, drizzle in the oils.
  2. Drain and rinse Shirataki Noodles very well. Place on paper towels to dry and set aside.
  3. Heat a frying pan over high heat. Add the butter and when the butter starts bubbling, add the mushrooms. Saute the mushrooms for 2 minutes.
  4. In a large bowl, toss the Fettuccine Shirataki with the mushrooms, fresh herbs, sesame seeds and some of the dressing (to taste.)

Stir-Fried Pork with Sugar Snap Peas, Scallions and Angel Hair Shirataki Noodles

Stir-Fried Pork with Sugar Snap Peas, Scallions and Angel Hair Shirataki Noodles
Recipe type: Pork
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • ¼ cup orange juice
  • 3 tablespoons soy sauce
  • 1½ tablespoons sugar
  • 1¼ pounds pork tenderloin, cut into ¼-inch pieces
  • 2 tablespoons cornstarch
  • ½ teaspoon salt
  • 3 tablespoons vegetable oil
  • 3 cloves garlic, pressed through a garlic press
  • 2 teaspoons minced ginger
  • 1 pound sugar snap peas, trimmed and strings removed
  • 4 scallions, including green tops, cut into one-inch pieces
  • 1 package Angel Hair Shirataki Noodles
Instructions
  1. Drain and rinse Angel Hair Shirataki Noodles. Place on paper towels to dry.
  2. In a small bowl, combine the orange juice, soy sauce and sugar and set aside.
  3. Toss the pork with the cornstarch and salt. In a wok or large sauté pan, heat 2 tablespoons of the oil until hot but not smoking. Add the pork and cook, undisturbed, for about 2 minutes. Stir and continue cooking until the meat is almost cooked through, about one minute longer. Remove.
  4. Add the remaining 1 tablespoon oil to the pan. Add the garlic and ginger and cook, stirring, until fragrant, about 30 seconds. Add the snap peas and scallions and cook, stirring, until the snap peas are just cooked, about 3 minutes.
  5. Stir in the pork with any juices that may have accumulated.
  6. Add the orange juice mixture and continue cooking just until the pork is done and the sauce has thickened slightly, 1-2 minutes longer.
  7. Place the Angel Hair Shirataki Noodles on serving platter. Pour pork mixture over the pasta.