Spicy Sichuan Beef Stir‑Fry with Shirataki Noodles

Ingredients

• 200 g Beef sirloin, thinly sliced
• 300 g Shirataki noodles, drained and rinsed
• 1 medium Red bell pepper, sliced into strips
• 1 medium Green bell pepper, sliced into strips
• 3 Garlic cloves, minced
• 1 tbsp Ginger, minced
• 2 tbsp Chili oil
• 3 tbsp Low‑sodium soy sauce
• 1 tbsp Rice vinegar
• ½ tsp Sugar‑free sweetener (optional)(optional)
• 1 tbsp Vegetable oil
• 2 stalks Green onions, sliced for garnish(optional)
• ¼ tsp Ground white pepper

Instructions

1. 1

   1. Pat the beef strips dry, then toss them with half of the soy sauce and a pinch of white pepper. Let sit 5 minutes.

2. 2

   2. Heat vegetable oil in a wok or large skillet over high heat. Add the beef and stir‑fry 2‑3 minutes until browned but not fully cooked; remove and set aside.

3. 3

   3. In the same pan, add garlic, ginger, and the sliced bell peppers. Stir‑fry 2‑3 minutes until the peppers are crisp‑tender.

4. 4

   4. Return the beef to the pan, add chili oil, the remaining soy sauce, rice vinegar, and optional sweetener. Toss everything together and cook another 2 minutes until the beef is cooked through.

5. 5

   5. Meanwhile, bring a pot of water to a boil, add the shirataki noodles, boil for 2 minutes, then drain and pat dry.

6. 6

   6. Add the noodles to the wok, toss to coat with the sauce for 1 minute. Adjust seasoning with additional soy sauce or chili oil if desired.

7. 7

   7. Serve hot, garnished with sliced green onions.