This flavorful Korean beef recipe is ready in less than 30 minutes. It’s made with pre-sliced sirloin steak and does not require marinating the beef. Simply stir-fry the beef, add the sauce, garnish and serve.
I like to add cooked and dried shirataki noodles to the skillet to absorb the sauce, but you can skip the noodles and serve this Korean beef over steamed rice.
- 4 bags shirataki angel hair noodles
- 3 tablespoons honey
- 1/3 cup reduced sodium soy sauce
- 1/4 teaspoon konjac flour or 1 teaspoon cornstarch
- 1/2 teaspoon crushed red peppers
- 2 lb. sirloin, cut into strips
- 1 tablespoon refined coconut oil or avocado oil
- 1 1/2 tablespoons minced garlic
- 1 1/2 tablespoons minced ginger
- 1 tablespoon sesame oil
- 1 cup diced green onions
- 1 tablespoon sesame seeds
- If using, prepare the shirataki noodles (you can prepare them a few hours in advance and refrigerate until ready to use): Bring a medium pot of water to a boil. Using scissors, open the shirataki noodles packages. Pour the 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 large clean, dry 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 1-2 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.
- In a small bowl, whisk together the honey, soy sauce, konjac flour (or cornstarch) and red pepper flakes. Set aside.
- Heat a large skillet over medium-high heat. Add the coconut oil and the beef. Stir-fry the beef until browned, about 3-4 minutes. Add the garlic and ginger and cook, stirring, 1 more minute.
- Add the honey-soy mixture and the prepared shirataki noodles. Stir-fry 2 more minutes, using tongs or chopsticks to evenly distribute the noodles. Stir in the green onions.
- Turn heat off. Drizzle the mixture with the sesame oil, sprinkle with sesame seeds, and serve.
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.