Thai Beef Noodle Bowls
This recipe is adapted from Betty Crocker’s 1500 Calorie a Day Cookbook
It works well as a lunch or dinner meal- this last week I had it for both. It’s light, with fresh flavors but still packs in some protein and leaves you feeling full.
This was my first time using shirataki noodles and I was pretty eager to give them a shot. I’m a lover of all pasta but over time I have come to realize that pasta makes me feel like crap and provides very little nutritionally. Even more, a small serving packs in wayyyyy too many calories. These noodles, are the shape and size of spaghetti with very few calories. 2/3’s cup is only 15 calories. Let that sink in.
For those picky eaters with texture issues – these probably aren’t for you. The noodles come in a watery solution. I washed them thoroughly and did my best to separate them (they tend to stick together). The noodles have a slimy and gel-like quality and also seem a bit more firm than regular noodles when bitten into. With that said, I can’t complain – they were tolerable and a nice alternative to real spaghetti.
Thai Beef Noodle Bowl
Prep time: 25 minutes Cook time: 25 minutes Serves: 6
-1tsp canola oil
-1lb sirloin steak, thinly sliced across the grain
-salt and pepper
-1 medium onion, thinly sliced
-2 tablespoons of ginger
-1 small jalapeno, seeded and chopped
-2 garlic cloves, minced
-3 cups of water
-3 cups of chicken broth
-2 tbsp of reduced-sodium soy sauce
-1 1/2c of shredded napa cabbage
-1 package (8oz.) shirataki noodles, drained and rinsed
-6 mint leaves
-2 tbsp fresh cilantro, chopped
-6 tbsp green onions, thinly sliced
-1 lime, cut into 6 wedges
1. Prepare all ingredients:
2. Heat a dutch over over medium-high heat. Sprinkle the meat with salt and pepper. When the dutch oven is hot, add the beef. Cook for 3-4 minutes, allowing beef to brown on both sides. When done, remove from dutch oven and cover to keep warm.
3. Reduce the heat to medium. Add onion, ginger, and jalapeno. Cook for 5 minutes (until onion is tender and transluscent), stirring frequently. Next, add in the garlic and cook for 1 more minute.
4. Add water, broth, and soy sauce, scraping up any browned bits. Bring this to a boil and then add the cabbage, noodles, and beef. Stir and allow to heat for another 5 minutes (until hot).
3. Pour mixture into 6 bowls (or, however many you need, and save the rest for leftovers). Top each bowl with 1tbsp green onion, 1tsp cilantro, 1 mint leaf, and 1 lime wedge. Enjoy!
What did you think? Have you tried shirataki noodles before?
Thanks for stopping by!