Beef and Broccoli with Shirataki Noodles
Recipe: Beef and Broccoli with Shirataki Noodles
Ingredients
- 1/2 pound Flank steak, top sirloin, or tenderloin; sliced across grain into thin slices
- 1pound broccoli; chopped
- 3 tablespoons peanut oil
- 1 teaspoon minced ginger
- 1/2 teaspoon salt
- 1/4 cup water
- 2 teaspoon sesame oil
- 1-8 ounce package Shirataki Noodles
Marinade (combine in bowl)
- 1 tablespoon oyster sauce
- 1 teaspoon rice wine
- 1/2 teaspoon brown sugar
- 2 teaspoons potato starch
Seasoning Sauce (combine in cup)
- 2 teaspoons rice wine (sake)
- 1/2 teaspoon brown sugar
- 1teaspoon potato starch, dissolved in 2 tablespoons water
Instructions
- Drain and rinse Shirataki Noodles under warm water. Pat dry.
- Thoroughly mix beef with marinade and marinate for 30 minutes.
- Heat wok over highest heat, when hot, swirl in 2 tablespoons peanut oil.
- Add ginger and salt, then toss for a few seconds.
- Add broccoli – stir fry one minute, then add water, turn heat to med-high, cover, and steam until crisp tender.
- Uncover and turn heat to high, stir frying until water is evaporated.
- Remove broccoli and reserve.
- Reheat same wok (without rinsing), when hot, add remaining peanut oil.
- Add beef slices and stir fry until lightly browned but not cooked through.
- Do not stir fry too vigorously or meat will not brown, it is better to press slices against sides of wok to sear.
- Add broccoli to wok and toss.
- 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.
Quick Notes
The sugar in the marinade and seasoning sauce acts as a flavor enhancer rather than a sweetener.
Sesame Shirataki Noodles
Recipe: Sesame Shirataki Noodles
Ingredients
- 1/4 cup soy sauce (reduced-sodium)
- 1/4 cup rice wine vinegar
- 1 tablespoon sesame oil
- 2 teaspoons olive oil
- 1/2 teaspoon red pepper sauce
- 2 cups julienned cooked chicken
- (Or your veggie substitute, or mixed)
- 3 carrots, shredded
- 1 1/2 sliced green onions
- 2-8 ounce packages Shirataki Noodles drained and rinsed under hot water.
- 1/2 cup chicken broth, heated
Instructions
- Combine the soy sauce, vinegar, sesame oil, olive oil, and red pepper sauce in a serving bowl.
- Add the chicken, carrots and green onions.
- Stir in 1/2 cup chicken broth.
- Toss sauce with the hot pasta.
Quick Notes
This can be a strictly vegetarian meal or mixed with chicken.
Salmon Stir-Fry Shirataki Noodle
Recipe: Salmon Stir-Fry Shirataki Noodle
Ingredients
- 1/2 pound salmon (you can use water-packed canned, drained)
- 1/4 teaspoon sesame oil
- 1 clove garlic
- 2 1/2 teaspoons soy sauce
- 1 tablespoon vinegar
- 1 tablespoon cooking wine (I use rice)
- 1 -8 ounce package Shirataki Noodles
- salt & fresh ground pepper, to taste
- 1 pinch cornstarch (or flour)
- Some ideas for vegetables to add
- wakame seaweed, to taste
- 1 red bell pepper
- 1 green bell pepper
- 1 shiitake mushroom
- 3 okra pods, to taste
- 3 to 4 carrots
- cabbage, to taste
Instructions
- Drain and rinse Shirataki Noodles under warm water for at least 2 minutes.
- Chop the clove of garlic.
- Marinate the first six ingredients together for a few hours or overnight.
- If using shiitake mushroom, soak it in warm water overnight best or for about twenty minutes.
- Cut all the vegetables into fine strips.
- Heat oil in skillet.
- Stir fry the salmon first for about two minutes (or until it changes color if it is raw).
- Add some salt and pepper.
- Then add the vegetables and cook for two minutes.
- Add the cornstarch to the marinade and stir to dissolve.
- Stir in the Shirataki Noodles and the marinade and bring to boil.
- Add more salt and pepper to taste.
Number of servings (yield): 2
