Sizzling Ginger-Scallion Beef Shirataki Noodles

By Sprig Originals ✓ · cooked up in Sprig

A blistering-hot wok stir-fry of thin, baking-soda-velveted flank steak with a mountain of ginger and scallion, tossed with dry-fried shirataki noodles that soak up a glossy soy-sesame sauce. All the smoky char and slurpability of takeout chow fun with none of the starch — the noodles are toasted in a dry skillet first so they lose their packing liquid and pick up real wok flavor.

Ingredients

• 1 1/4 lb flank steak, sliced 1/8-inch thick against the grain
• 1/2 tsp baking soda
• 1 tbsp soy sauce
• 1 tbsp dry sherry
• 1 tsp toasted sesame oil
• 1/4 tsp ground white pepper

• 3 tbsp soy sauce
• 2 tbsp dry sherry
• 1 tbsp fish sauce
• 2 tsp toasted sesame oil
• 1 1/2 tsp granulated monk fruit sweetener
• 1/4 tsp xanthan gum
• 1/4 cup water

• 2 8-oz packages shirataki noodles, fettuccine shape
• 3 tbsp avocado oil
• 3 tbsp fresh ginger, cut into fine matchsticks
• 5 cloves garlic, thinly sliced
• 10 scallions, cut into 2-inch lengths, white and green parts separated
• 1 red bell pepper, cut into thin strips
• 3 cups napa cabbage, shredded
• 1/2 tsp red pepper flakes
• 1 tbsp toasted sesame seeds

Instructions

1. Toss the sliced flank steak with the baking soda in a bowl and let it sit for 10 minutes, then add 1 tablespoon soy sauce, 1 tablespoon dry sherry, 1 teaspoon sesame oil, and the white pepper. Mix until the meat feels slightly tacky and set aside at room temperature for 15 minutes while you prep everything else.
2. Whisk the sauce ingredients together: 3 tablespoons soy sauce, 2 tablespoons dry sherry, fish sauce, 2 teaspoons sesame oil, monk fruit sweetener, and 1/4 cup water. Sprinkle the xanthan gum over the surface while whisking vigorously so it doesn't clump; the sauce will thicken slightly within a minute. Set aside.
3. Drain the shirataki noodles in a colander and rinse under cold running water for 30 seconds. Shake very dry, then transfer to a large dry nonstick or carbon-steel skillet over medium-high heat. Cook, tossing every minute, for 5 to 7 minutes until the noodles squeak, stop releasing steam, and look dry and slightly matte. Tip them into a bowl and wipe the pan.
4. Return the skillet or a wok to high heat until it just begins to smoke. Add 2 tablespoons avocado oil, then spread half the beef in a single layer. Sear undisturbed for 60 to 90 seconds until deeply browned, toss for another 30 seconds, and transfer to a plate. Repeat with the remaining beef; it should still be slightly pink inside.
5. Add the last 1 tablespoon avocado oil to the hot pan along with the ginger, garlic, scallion whites, and red pepper flakes. Stir-fry for 45 seconds until fragrant and the garlic is pale gold — do not let it brown.
6. Add the bell pepper and napa cabbage and stir-fry over high heat for 2 minutes, until the cabbage is wilted at the edges but still crisp in the ribs.
7. Add the dry-fried shirataki noodles and pour the sauce around the edge of the pan so it sizzles. Toss constantly for 2 minutes until every strand is coated and glossy.
8. Return the beef and any resting juices to the pan, add the scallion greens, and toss for a final 45 seconds just to heat through. Taste and add a splash more soy sauce if needed. Sprinkle with sesame seeds and serve immediately, straight from the pan.

Chef's tips

Nutrition (per serving, estimated)

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