A quick and easy asian-inspired stir-fry. Beef, onions, bell pepper and noodles are quickly cooked, then flavored with a simple spicy sauce. Sesame oil, scallions and sesame seeds finish the dish, rounding out the flavors and enhancing the presentation.
This is one of those recipes where zero-carb, zero-calorie, high-fiber shirataki noodles are not a compromise – they work really well in this recipe, both in terms of texture and in terms of flavor. Of course, if you prefer, you can use any other type of noodles, including angel hair pasta, keeping in mind that the nutrition profile will change.
- 4 tablespoons reduced-sodium soy sauce
- 1 teaspoon red pepper flakes
- 4 packages shirataki angel hair noodles (or ½ lb angel hair pasta)
- 1 tablespoon refined coconut oil
- 1 onion, sliced (8 oz)
- 2 bell peppers, cut into strips (12 oz)
- 1 tablespoon minced garlic
- 1 tablespoon minced fresh ginger
- 1 lb sirloin steak, cut into thin strips
- 1 tablespoon sesame oil
- 1 teaspoon sesame seeds
- 1 large scallion, chopped
- In a small bowl, mix together the soy sauce and red pepper flakes.
- Cook the noodles: Bring a medium pot of water to a boil. Using scissors, open the shirataki noodles packages. Pour their contents into a colander. Ignore the slightly fishy smell - it will rinse/cook out. Rinse the noodles under cold running water for 30 seconds. Use clean kitchen scissors to cut the noodles in half - they are too long to eat as they are. By now, your water should be boiling. Transfer the noodles to the boiling water, bring back to a boil and boil for 3 minutes. While the noodles boil, heat a clean, dry, large (14-inch) nonstick skillet over medium-high heat. Pour the cooked noodles back into the colander and drain well. Transfer the noodles to the hot skillet and dry-roast them (adding no oil to the skillet), stirring, for 2-3 minutes, until they are visibly dry and make a squeaking sound when moved in the skillet. This step will get rid of the shirataki's rubbery texture, and help the noodles better absorb the sauce. Set the cooked noodles aside.
- In the same large skillet, heat the coconut oil over medium-high heat. Add the beef and cook 1 minute, just until no longer rare. Remove to a plate.
- To the same skillet, add the onions and bell peppers and stir-fry until just-tender, about 5 minutes. Add the garlic and ginger and cook 30 seconds.
- Add the sauce, then add the cooked noodles and stir well with chopsticks, making sure the noodles and vegetables are well-coated. Stir in the beef.
- Transfer the beef stir fry to a serving platter. Drizzle with sesame oil and sprinkle with chopped scallion and sesame seeds. Serve immediately.
2. Refined coconut oil has a high smoking point and a neutral flavor, making it very appropriate for high-heat cooking. It's also very healthy.
3. Shirataki noodles are not for everyone. In some, they may cause bloating, gas, diarrhea or constipation, and even intestinal obstruction. They can also affect the metabolism of medications.