The cold weather and bare trees have me feeling a bit drab, so I thought a beautifully colorful meal would do me good. It looks almost as pretty as the leaves did before they fell to the ground!
I wanted something quick and easy to make, so originally I was going to purchase a box of Green Giant Teriyaki Vegetables, but wouldn’t you know it, the store didn’t even have a space for them on the shelf! Argh! So I headed back to the produce section and picked up a few items that I thought would taste good. That’s the beauty of this recipe—you can use any vegetables you want. I also decided I’d try out Shirataki noodles. I had never used them before, but a conversation with a friend planted the idea in my head. Word to the wise—these noodles smell. BAD. But a little cooking does wonders to, as the package states, “reduce the authentic aroma” (love that statement! 🙂 ). And at only 20 calories per serving (4-ounces), these cholesterol, sugar, gluten and dairy-free noodles are also guilt-free! I found mine in the produce section next to the tofu.
Beef Stir Fry with Shirataki Noodles
(Sauce recipe from Cooking Light Way To Cook Vegetarian, one of my FAVORITE cookbooks!)
For the stir fry:
1 red pepper, julienned
2 carrots, sliced or julienned
1 small zucchini, julienned
1 small summer squash, julienned
1 small head of broccoli, chopped
8oz. sugar snap peas (buy the stringless ones to make your life easier!)
1 heaping tablespoon minced garlic (about 2 cloves)*
1 heaping tablespoon minced ginger*
1/2 to 3/4 lbs pub style shredded beef
3 (8oz.) packages Shirataki noodles
*can use more or less to suit your taste.
For the sauce:
2 tablespoons sake (Cook’s note: I used rice vinegar)
3 tablespoons soy sauce
1 tablespoon hoisin sauce
1/2 teaspoon dark sesame oil
1. Prepare Shirataki noodles according to package.
2. In a large saute pan over medium heat, add a swirl or two of olive oil. Once oil is hot, add the beef and saute until cooked through. Transfer beef to a bowl, wipe out pan and return to the stove, turning heat down to medium low (this is very important because you don’t want the vegetables to brown, just slowly cook and soften).
3. Add a swirl of olive oil. Once hot, add the carrots, broccoli, ginger and garlic. Cook for about 3-4 minutes.
4. Add the red pepper and cook for another 2-3 minutes.
5. Add the squash, zucchini and sugar snap peas. Continue cooking for about 5 minutes or until the vegetables reach your desired state of doneness.
6. In a bowl, mix the sauce ingredients together until smooth.
7. Once the vegetables are cooked to your preference, add the cooked beef and the sauce to the pan and give everything a good toss.
8. Place some of the noodles in a bowl or on a plate and top with the stir fry mixture.
If you’re not in the mood for beef, this mixture would be great with a number of different proteins: chicken, pork or tofu. Just make sure to cook the protein completely before adding to the vegetables.