Sesame-Garlic Beef Shirataki Stir-Fry

This recipe was generated with AI assistance; nutrition is computed from USDA FoodData Central.

4 bowls  ·  prep 15 min  ·  cook 15 min  ·  total 30 min  ·  difficulty hard

A quick beef and vegetable stir-fry tossed with shirataki noodles and a soy-sesame sauce. The noodles are parboiled and dry-toasted to improve texture before meeting the skillet.

Per bowl

Ingredients

• 500 g ground beefBeef, Ground
• 400 g shirataki noodlesKonjac noodles
• 280 g bok choyCabbage, Bok choy, raw
• 120 g cremini mushroomsMushroom, Crimini
• 30 g green onionOnions, Green, raw
• 45 ml soy sauce
• 15 ml sesame oil
• 15 ml olive oil
• 10 g apple cider vinegarVinegar, Cider
• 30 ml water
• 2 g gingerSpices, Ginger, ground
• 2 g garlic powderSpices, Garlic powder
• 1 g crushed red pepperSpices, Pepper, red or cayenne
• 1 g black pepperSpices, Pepper, black
• 2 g saltSalt, Table
• 8 g sesame seeds

Method

1. Rinse the shirataki noodles under cold water for 1 minute. Bring a pot of water to a boil and cook the noodles for 2 minutes, then drain well. Place them in a dry skillet over medium heat and cook, stirring, until they feel squeaky and dry, about 3 to 4 minutes. Transfer to a plate.
2. Rinse the bok choy. Slice the crisp stems thinly and cut the leafy greens into bite-size ribbons, keeping stems and greens separate. Wipe the cremini mushrooms and slice them. Slice the green onion, separating whites and greens.
3. In a small bowl, whisk together the soy sauce, apple cider vinegar, water, sesame oil, garlic powder, ginger, and crushed red pepper.
4. Heat the olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes. Add the ground beef, break it into small pieces, season with black pepper and half the salt, and cook until well browned and most moisture has evaporated, 4 to 6 minutes.
5. Add the cremini mushrooms and the bok choy stems to the beef. Stir-fry until the stems are just tender and lightly browned, 3 to 4 minutes. Stir in the green onion whites and cook for 30 seconds.
6. Return the dry-toasted shirataki to the skillet and add the bok choy greens. Pour in the sauce and toss continuously until the noodles are glossy, the greens are wilted, and the sauce clings, 2 to 3 minutes. Season with the remaining salt.
7. Remove from heat, sprinkle with sesame seeds and the green onion greens, toss once, and serve hot in bowls.

Tips

• Thinly slice beef sirloin as a substitute for ground beef; cook it in batches to keep a good sear.
• Dry-toasting the shirataki until they squeak helps the sauce cling and removes excess moisture.
• For more heat, add extra crushed red pepper or a splash of hot sauce to the sauce mixture.
• Leftovers keep well refrigerated in a sealed container for one day; rewarm in a skillet to keep the noodles springy.