Shirataki Noodle Japchae with Ribeye

Ingredients

• 1 lb Ribeye steak, thinly sliced against the grain
• 16 oz Shirataki (Konjac) noodles, drained and rinsed
• 0.25 cup Coconut aminos
• 1 tbsp Fish sauce (Red Boat or similar soy-free)
• 1 tbsp Allulose or erythritol sweetener
• 3 cloves Garlic, minced
• 1 tsp Ginger, grated
• 2 tbsp Avocado oil
• 1 cup Shiitake mushrooms, sliced
• 0.5 cup Carrot, julienned
• 4 cups Spinach, fresh
• 4 stalks Green onions, cut into 2-inch lengths

Instructions

1. 1

   In a medium bowl, whisk together coconut aminos, fish sauce, sweetener, minced garlic, and ginger. Add the sliced ribeye and toss to coat. Marinate in the refrigerator for 30 minutes.

2. 2

   While the beef marinates, prepare the shirataki noodles by rinsing them thoroughly under cold water for 2 minutes. Boil the noodles in plain water for 3 minutes, drain, and then pan-fry in a dry skillet over medium heat for 5-7 minutes to remove excess moisture. Set aside.

3. 3

   Heat 1 tablespoon of avocado oil in a large wok or skillet over high heat. Add the marinated ribeye in a single layer and sear until browned and cooked through, about 3-4 minutes. Remove beef from the pan and set aside.

4. 4

   Wipe the pan, add the remaining tablespoon of oil, and stir-fry the mushrooms and carrots for 3 minutes. Add the green onions and spinach, tossing until the spinach is just wilted.

5. 5

   Return the beef and the prepared shirataki noodles to the pan. Toss everything together for 2 minutes to allow the noodles to absorb the residual sauce and flavors. Serve immediately.