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Korean-Style Noodles with Beef

Low-carb shirataki noodles take a spin in an Asian-style sauce with greens and steak in this one-skillet meal.

Serves 4
Ready in 25 mins
Prep time 10 mins
Cooking time 15 mins
257 calories per serving


> 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


Add shirataki noodles to a colander and rinse under cold water for 1–2 min. Drain well. Let stand, draining.
In a small bowl, combine the vinegar, brown sugar, soy sauce, and sesame oil. Thinly slice the steak into bite-size pieces.
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.
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.

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