Ingredients
>
1 (8 oz) pkg shirataki spaghetti noodles
>
1 tbsp rice vinegar
>
2 tbsp light brown sugar
>
2 tbsp reduced-sodium soy sauce
>
1 tbsp sesame oil
>
3/4 lb flank steak
>
1 tbsp canola oil
>
1/2 (10 oz) pkg matchstick (shredded) carrots
>
1 (5 oz) pkg baby spinach
>
3 green onions, thinly sliced
Steps
1
Add shirataki noodles to a colander and rinse under cold water for 1–2 min. Drain well. Let stand, draining.
2
In a small bowl, combine the vinegar, brown sugar, soy sauce, and sesame oil. Thinly slice the steak into bite-size pieces.
3
In a 12-inch skillet, heat the canola oil on medium-high. Add steak. Season with salt and pepper. Cook 3–4 min., until browned, stirring occasionally. With slotted spoon, transfer beef to a plate. To skillet, add the carrots. Cook 4–5 min., until tender, stirring constantly.
4
Add the spinach in batches to skillet, stirring until wilted. Add steak, shirataki noodles, and soy sauce mixture. Cook 1 min., stirring often. Stir in the green onions and serve.
