Shirataki Noodles and Mongolian Beef
Ingredients (serves 4)
- 400g (14oz) Shirataki noodles
- 450g (1 pound) flank steak
- 32g (1/4 cup) cornstarch/cornflour
- 2 teaspoons minced ginger
- 1 tablespoon minced garlic
- 80ml (1/3 cup) soy sauce
- 80ml (1/3 cup) water
- 110g (1/2 cup) brown sugar
- 4 cups green beans
- White sesame seeds
- Salt
- Pepper
Method
- Place the noodles in a large sieve and wash well under running water
- Transfer the noodles to a large pot with boiling water and cook for 2-3 minutes
- Drain the noodles and place on a hot pan without any grease or liquids
- Fry over a medium heat for about 10 minutes turning the noodles throughout to avoid drying out
- Slice the flank steak along the grain (the length of the steak) into 1/4 inch slices
- Place the strips into a Ziploc/storage bag with the corn starch and generous amounts of salt and pepper
- Press the steak around in the bag ensuring that each side is coated and leave it to sit
- Add some oil to a large frying pan on medium heat
- Add the steak and shake off any excess cornstarch (cook in batches if pan is not big enough rather than overcrowding the pan)
- Cook on each side for one minute
- Remove steak from pan once done cooking
- Add the ginger and garlic and sauté for 10-15 seconds
- And water, soy sauce, and brown sugar and let it come to a boil
- Add steak back in and let it thicken for 20-30 seconds
- If sauce is not thickening then add 1 tablespoon cornstarch/cornflour to 1 tablespoon cold water and stir
- Serve with noodles, spring onions and green beans
- Drizzle extra sauce over dish
- Sprinkle sesame seeds on top