Beef Shirataki Food

SHIRATAKI NOODLES

Shirataki Noodles image

Shirataki noodles (also known as konjac) are gluten-free noodle alternatives that are neutral in flavor, slightly chewy and come in different styles of thickness, such as spaghetti and fettucine. Though they are typically packaged as ready to eat, I prefer to cook them in a sweet and savory broth, since the noodles absorb flavor well. This recipe is no-fuss: put everything in a pot and cook them on the stovetop for about ten minutes. I've included vegetables I feel are complementary to the noodles and broth, but feel free to use whatever combination you like.

Provided by Food Network Kitchen

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

2/3 cup mirin
2/3 cup sake
2/3 cup soy sauce
1 tablespoon granulated sugar, optional
Two 8-ounce packages shirataki noodles, spaghetti or fettucine-style
1/2 medium onion, thinly sliced
8 ounces bok choy or other leafy greens, quartered lengthwise
8 ounces medium carrots, peeled and sliced on a bias
1/4 napa cabbage (about 8 ounces), chopped into 1-inch pieces
8 ounces medium or firm tofu, drained and cut in 1/4-inch blocks
8 ounces shiitake mushrooms, stemmed and thinly sliced
1 pound thinly sliced beef (see Cook's Note)

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.

BEEF SUKIYAKI

Beef Sukiyaki image

Vegetables, noodles, and beef are served in a steaming, flavorful broth made with dashi, mirin, and soy sauce in this Japanese dish, sukiyaki.

Provided by Allrecipes

Categories Soups, Stews and Chili Recipes Soup Recipes

Time 45m

Yield 4

Number Of Ingredients 14

Ingredients

1 ½ cups prepared dashi stock
¾ cup soy sauce
¾ cup mirin
¼ cup white sugar
8 ounces shirataki noodles
2 tablespoons canola oil
1 pound beef top sirloin, thinly sliced
1 onion, thinly sliced
1 tablespoon canola oil
2 stalks celery, thinly sliced
2 carrots, thinly sliced
5 green onions, cut into 2 inch pieces
4 ounces sliced fresh mushrooms (button, shiitake, or enoki)
1 (14 ounce) package firm tofu, cut into cubes

Steps:

Combine dashi, soy sauce, mirin, and sugar in a bowl and set aside.
Soak noodles in boiling water for 1 minute. Drain and rinse under cold water.
Heat 2 tablespoons canola oil; cook and stir beef in the hot oil until no longer pink, 2 to 3 minutes. Drain and set aside.
Heat 1 tablespoon canola oil in the skillet; cook and stir onion, celery, carrot, and mushrooms until softened, about 4 minutes. Stir in green onions, and dashi mixture, noodles, beef, and tofu. Bring to a simmer. Divide hot sukiyaki among four bowls and serve.

Nutrition Facts : Calories 576.4 calories, Carbohydrate 44.9 g, Cholesterol 61.2 mg, Fat 25.6 g, Fiber 5.2 g, Protein 34.4 g, SaturatedFat 5.4 g, Sodium 2940.5 mg, Sugar 32.8 g

TRADITIONAL BEEF SUKIYAKI

Traditional Beef Sukiyaki image

Traditional Japanese beef sukiyaki recipe for a one-pot recipe that is cooked at the table. Delicious when dipped in raw beaten egg and eaten with rice.

Provided by Brenda Sawyer Adamson

Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes

Time 36m

Yield 4

Number Of Ingredients 13

Ingredients

1 ½ cups water
⅔ cup soy sauce
⅔ cup white sugar
⅓ cup sake
1 pound thinly sliced beef
1 (12 ounce) package firm tofu, drained and cut into bite-size pieces
½ head Chinese cabbage, cut into bite-size pieces
1 (7 ounce) package yam noodles (shirataki), drained
7 shiitake mushrooms, sliced
1 enoki mustrooms, roots removed
1 green onion (negi), sliced
1 tablespoon vegetable oil
4 eggs

Steps:

Combine water, soy sauce, sugar, and sake in a bowl to make broth.
Arrange beef, tofu, Chinese cabbage, yam noodles, shiitake mushrooms, enoki mushrooms, and green onion on separate plates on the table.
Heat oil in an electric skillet or a large skillet set over a hot plate at the table. Add beef slices; cook and stir until browned, about 1 minute. Pour in some broth; bring to a boil. Stir in tofu, cabbage, noodles, shiitake mushrooms, enoki mushrooms, and green onion; simmer until softened, about 5 minutes.
Ladle cooked sukiyaki mixture into serving bowls. Replenish broth in the skillet.
Crack each egg into a small bowl and beat lightly. Serve sukiyaki alongside eggs for dipping.

Nutrition Facts : Calories 644.8 calories, Carbohydrate 71.2 g, Cholesterol 234.9 mg, Fat 19.6 g, Fiber 1.8 g, Protein 40.3 g, SaturatedFat 5.2 g, Sodium 2830.7 mg, Sugar 37 g

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