An all time favourite for beef barbeque lovers, this sweet and spicy beef shirataki noodles is packed with flavours that will sure to satisfy your taste buds. Not only is this dish known for being delicious, it is also a healthier option as shirataki noodles are made of flour from a type of yam called konjac which contain virtually no calories and are gluten free. Enjoy this recipe on its own as a hot dish, or add your favourite vegetables for an even healthier lunch or dinner.
Recipe courtesy of Mizue Kanazawa.
600g beef, 2mm thick slices
1 large leek
1 pack brown shirataki Noodles
1 tsp vegetable oil
4 tsp yakiniku barbecue sauce- soy sauce flavoured
300g short grain rice
1 tsp roasted sesame seeds
1 small head romaine lettuce
8 perilla leaves
1 tomato, cut into wedge
Wash the rice in a strainer under running water, mixing with your hands until the water runs clear. Leave the rice to soak for 15 mins.
Cut the leek diagonally into 1cm thick slices on a bias. Drain the shirataki noodles and cut into 5cm lengths.
Drain the rice well. Add the drained rice and 400ml water to a heavy medium-sized saucepan. Bring to the boil and put the lid on. Reduce to low heat and simmer for 12 mins. Remove from the heat and leave to rest for 10 mins.
Heat 1 tsp oil in a frying pan over medium heat. Stir-fry the leek and shirataki noodles for about 5 mins. Add the beef and stir-fry for a further 3 mins until the beef is fully cooked. Season with barbecue sauce and mix well.
Fluff the rice with a rice paddle or spoon. Scoop one fourth of the rice into a small pre-moistened bowl and press the rice to fill the bowl. Flip over onto a plate and remove the bowl gently to make a beautiful moulded mound of rice. Serve with the stir-fried beef, lettuce, perilla leaves and tomato wedges. Sprinkle the sesame seeds over the beef. Serve warm.
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