Beef Stir Fry with Shirataki Noodles
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 193.5
- Total Fat: 8.7 g
- Cholesterol: 50.4 mg
- Sodium: 736.4 mg
- Total Carbs: 8.5 g
- Dietary Fiber: 2.3 g
- Protein: 20.2 g
View full nutritional breakdown of Beef Stir Fry with Shirataki Noodles calories by ingredient
Introduction
Very Low Cal and Nutritious meal Very Low Cal and Nutritious mealNumber of Servings: 8
Ingredients
-
16 oz Beef, top sirloin
0.5 cup slices Carrots, cooked
.5 cup, diced Celery, cooked
226.9 gram(s) Brocoli
.5 cup, chopped Peppers, sweet, red, fresh
.5 cup, chopped Onions, raw
1 cup Snow Peas, fresh
2 tbsp Extra Virgin Olive Oil
4 tbsp Soy sauce (tamari)
1 tbsp Fish Sauce
1 tsp Ginger Root
.33 tbsp Ground tumeric (by SUPERSNAZZ)
2 serving Garlic - minced (1 tsp) (by ELLERCADE)
0.125 cup Bob's Red Mill Arrowroot starch flour (by FRESHSTART469)
16 oz House Foods Tofu Shirataki Spaghetti Shaped Noodle Substitute
Directions
1 Drizzle olive oil into a large frying pan or wok and cook chicken on medium until no longer pink. Transfer to a bowl and set aside.
2 Using the same frying pan, add sliced vegetables, tamari, �sh sauce, ginger, turmeric, garlic and S&P. Cover and cook over medium-low heat
for about 8-10 minutes.
3 Add cooked chicken back to the frying pan.
4 In a small bowl, mix arrowroot starch and cold water until dissolved. You could also use cornstarch instead of arrowroot starch.
5 Pour over the chicken and vegetables. This will help thicken the sauce.
6 Cook for another minute or so until sauce thickens.
7 Meanwhile, prepare the Shirataki noodles.
8 Strain and rinse the noodles.
9 Pat dry with a paper towel and add to a frying pan (do not add oil or water!)
10 Cook for 2-3 minutes on low until the water is cooked off.
11 Serve stir-fry over noodles.
12 Enjoy!
Serving Size: makes 8 (1 cup) servings
Number of Servings: 8
Recipe submitted by SparkPeople user THORNTONJT.
2 Using the same frying pan, add sliced vegetables, tamari, �sh sauce, ginger, turmeric, garlic and S&P. Cover and cook over medium-low heat
for about 8-10 minutes.
3 Add cooked chicken back to the frying pan.
4 In a small bowl, mix arrowroot starch and cold water until dissolved. You could also use cornstarch instead of arrowroot starch.
5 Pour over the chicken and vegetables. This will help thicken the sauce.
6 Cook for another minute or so until sauce thickens.
7 Meanwhile, prepare the Shirataki noodles.
8 Strain and rinse the noodles.
9 Pat dry with a paper towel and add to a frying pan (do not add oil or water!)
10 Cook for 2-3 minutes on low until the water is cooked off.
11 Serve stir-fry over noodles.
12 Enjoy!
Serving Size: makes 8 (1 cup) servings
Number of Servings: 8
Recipe submitted by SparkPeople user THORNTONJT.