Beef and asparagus and shirataki -- ooh la la!
The fourth finalist in my "Livin' La Vida Shirataki Recipe Contest" was submitted by Leslie P. from Massachusetts and is this delightful Beef & Asparagus Shirataki Toss.
This was the only recipe named as a finalist that included any meat, but man oh man this was hands-down THE best-tasting of the recipes that I received. The aroma that encompassed my nostrils while cooking this surprisingly easy and quick recipe was enough to put me in low-carb heaven. If that wasn't enough, the first bite into this dish confirmed that this recipe is a keeper that I'll be making over and over again for my family. You should try it, too!
BEEF & ASPARAGUS SHIRATAKI TOSS
1 lb beef sandwich steaks
1 package Konjac Shirataki Noodles
1 pound fresh asparagus, cut into 1-inch pieces
1/4 cup minced scallions
3 cloves garlic, minced
2 tablespoons olive oil
1 tablespoon fresh ginger
1 teaspoon wasabi powder
1 teaspoon soy sauce
Cut the sandwich steaks into thin strips. Cook the shirataki noodles according to package directions. When the noodles are almost done, add the asparagus and cook 3-4 minutes longer or until asparagus is tender. Drain well.
Meanwhile, in a 12-inch skillet, sauté the scallions and garlic in the olive oil and add the sandwich steaks. Cook for about 10-15 minutes or until the beef strips are tender. Add the ginger. Mix the wasabi powder and the soy sauce together.
Pour into the beef mixture and mix well. Drain the shirataki noodles and add to the beef mixture. Season with salt and pepper.