Fettuccine Shirataki Beef and Mushroom Stroganoff

Fettuccine Shirataki Beef and Mushroom Stroganoff
Recipe type: Beef
Prep time: 
Cook time: 
Total time: 
  • 1 pound ground beef
  • 1 large onion, chopped
  • 1 tablespoon minced garlic
  • 8 ounces fresh mushrooms, sliced
  • 2 cups water
  • 3 beef bouillon cubes
  • ⅛ teaspoon pepper
  • ¼ cup all-purpose white flour
  • ½ cup cold water
  • 1 cup low fat sour cream
  • 2- 8 ounce packages Fettuccine Shirataki
  1. Fry meat in a large skillet. Drain off any fat and rinse in hot water
  2. Add the onion, garlic and mushrooms to the pan. Saute all together until the onions and mushrooms are tender. Return beef to skillet.
  3. Add the water, beef bouillon, and pepper. Bring to a boil over medium heat.
  4. Meanwhile, combine the white flour and ½-cup cold water in a small jar with a good lid. Screw the lid on and shake the mixture until the flour is dissolved into the water.
  5. Pour this slurry into the boiling mixture on the stove. Simmer for a few minutes to thicken.
  6. Remove the skillet from the heat and allow it to sit until all boiling stops.
  7. Stir in the sour cream. Mix well.
  8. Drain and rinse Fettuccine Shirataki under hot water.
  9. Serve over Fettuccine Shirataki noodles.

Tuna Shirataki Noodle Casserole

Recipe: Tuna Shirataki Noodle Casserole


  • 2 tablespoons unsalted butter
  • 1/4 cup finely chopped onion
  • 1/2 pound thinly sliced mushrooms
  • 1/2 cup heavy whipping cream
  • 1 cup water 4 ounces cream cheese, cut into small cubes
  • Sea salt and freshly ground black pepper to taste
  • 1 tablespoon arrowroot starch
  • 1 tablespoon water
  • 2 large eggs
  • 2 6-ounce cans water-packed tuna, drained
  • 1- 10 ounce bag baby spinach, cooked, well drained and chopped
  • 2 -8 ounce packages fettuccine-shaped tofu Shirataki Noodle
  • 2 tablespoons freshly grated Parmesan cheese


  1. Preheat the oven to 350F.
  2. Lightly butter a 2-quart round casserole dish.
  3. Melt butter over medium heat in medium pot.
  4. Add onion and cook until soft but not browned.
  5. Turn heat to high and add mushrooms.
  6. Cook until mushroom water evaporates and mushrooms turn lightly brown.
  7. Add cream and water; bring to simmer
  8. Add cream cheese and simmer, stirring occasionally until cream cheese melts.
  9. Season to taste.
  10. Blend arrowroot and water together.
  11. Add to mushroom mixture and bring to boil, stirring constantly.
  12. Remove from heat.
  13. Combine tuna, spinach and Shirataki Noodles in large bowl.
  14. Beat eggs into mushroom mixture and pour over tuna mixture, mixing well.
  15. Transfer to casserole dish, smooth top and sprinkle with Parmesan cheese.
  16. Place casserole into larger baking pan – a 9 x 9-inch baking pan works well – and pour boiling water in dish to come halfway up side of casserole.
  17. Bake for 60- 75 minutes until top is firm.
  18. Remove from pan of water and let sit for 10 minutes before serving.
  19. Makes four main-course servings.

Quick-Cooked Beef And Vegetables wtith Shirataki Noodles

Quick-Cooked Beef And Vegetables with Shirataki Noodles
Recipe type: Beef
Prep time: 
Cook time: 
Total time: 
  • 2 pounds tender steak in one piece
  • 12 spring onions
  • 1 small can winter bamboo shoots
  • 1 pound fresh mushrooms
  • 2 medium onions
  • 8 ounces fresh bean sprouts
  • 1 small white Chinese cabbage
  • 1 -8 ounce package Shirataki Noodles
  • 6 pieces tofu, optional
  • 2 tablespoons oil
  • soy sauce
  • sugar
  • sake
  • beef stock
  • 6 eggs, optional
  1. For this dish, choose well-marbeled steak - Scotch fillet is ideal.
  2. Freeze the steak for an hour or until just firm enough to cut in very thin slices.
  3. Wash and trim spring onions and cut into bite-size lengths using part of the green portion as well as the white.
  4. Drain bamboo shoots and slice thinly.
  5. Clean mushrooms and cut in halves or quarters according to size.
  6. Peel and cut onions in eighths.
  7. Wash bean sprouts and remove brown tails.
  8. Wash Chinese cabbage and cut into bite-size pieces, discarding any tough leaves.
  9. Drain the Shirataki Noodles. Rinse under hot water . Rinse well. Place on paper towels to dry. Using kitchen shears, cut the Shirataki into bite size pieces.
  10. Heat a heavy frying pan and rub over with beef suet until well greased.
  11. Add half of each vegetable to the pan and fry on high heat for a minute or two until slightly soft.
  12. Push to side of pan and add slices of meat in one layer.
  13. When cooked on one side (this should not take long because meat is so thinly sliced) turn and cook other side.
  14. Sprinkle with soy sauce, sugar and sake to taste, add a little stock to moisten all the meat and vegetables. mix in noodles and tofu (if used) and heat through.
  15. Serve immediately, each person helping himself from the pan.
  16. Traditionally, each diner breaks an egg into his bowl and beats it lightly with chopsticks, then dips the hot food in it before eating, but some prefer to omit this step.
  17. Serve hot white rice with this dish.
  18. More ingredients are added to the pan and cooked only after the first batch has been eaten and guests are ready for second helpings.
  19. Add more stock, sauce, sake and sugar to pan and simmer ingredients as required.