Shirataki Sukiyaki Beef Salad

Serves 2-3
25 minutes

Rated by 11 people

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Enjoy a delicious twist on the famous traditional sukiyaki hotpot with this lower G.I. version. Made with strips of rich sukiyaki beef, refreshing green vegetables and low carbohydrate, low G.I. shirataki noodles in a sweet soy flavoured sauce, this dish is so delicious you’ll hardly notice it’s good for you too. Plus, as it is equally tasty served warm or cold, it also makes a great lunch or bento filler.

Ingredients

• 1 onion
• 1/2 lettuce
• 100g watercress
• 200g shirataki noodles
• 250ml sukiyaki sauce
• 300g sukiyaki beef chuck roll
• pinch of nanami togarashi spice

How To Prepare

Start by slicing the onion into strips and cut your lettuce into 4-5cm pieces. Next, roughly chop your watercress into 2-3 sections.
Next, rinse and drain the shirataki noodles, then pat dry. Bring a pan of water to the boil. Simmer your shirataki in the water for 2-3 minutes, then cut into 4cm lengths using scissors.
In a frying pan, add the sukiyaki sauce and onion, then cook over a medium heat. When the onion turns translucent, add the beef. Cover the pan and simmer over a low heat for around 5 minutes.
Add the shirataki to the pan and stir well. Then simmer for another 4-5 minutes, so the noodles can absorb all the lovely sukiyaki flavour.
Place the lettuce and watercress at the edge of the frying pan and let it gently wilt a bit for 2-3 minutes. Sprinkle on some spicy nanami togarashi and serve.