Beef Shirataki Recipes

BEEF SHIRATAKI

Steps:

• Place the noodles in a saucepan of boiling water and cook for 1 minute, separating the noodles with chopsticks.
• Drain and cut into 10 cm lengths.
• Bring the sauce, sugar and mirin to a boil in a medium saucepan. Add the beef and cook just until the meat changes colour.
• Strain the beef over a heatproof bowl and return the sauce to the same saucepan.
• Add the onions and noodles to the pan and simmer for 3 minutes or until the onion softens.
• Return the beef, add the ginger juice and heat through.
• Divide the rice among serving bowls. Top with beef and noodles and about 1/4 cup of the sauce.

SHIRATAKI NOODLES

Steps:

• For the broth: Whisk the mirin, sake and soy sauce in a large measuring cup until combined. If adding the sugar, mix in until most of it is dissolved. Set aside.
• For the assembly: Rinse the noodles in a colander under cold running water until the odor is completely neutralized, 1 to 2 minutes. Drain well.
• Add the onion to the bottom of large pot or Dutch oven with a lid. Follow with the shirataki noodles. Add the bok choy, carrots, cabbage, tofu and shiitake mushrooms to the pot (pack in the ingredients as the mushrooms and greens will cook down). Carefully pour in the prepared broth.
• Bring to a boil over medium-high heat. Cover and cook until the vegetables are tender and cooked through, 4 to 6 minutes. (If you want more broth, add some water.) Uncover and add the beef on top in a single layer. Cover again and cook until the beef is cooked through, 2 to 4 minutes. (If some spots are still red/rare, feel free to ladle over hot broth from the bottom.) Serve immediately with the broth.