Beef and Broccoli Stir-Fry with Shirataki Noodles

This beef and broccoli stir-fry is a quick and easy weeknight meal that's packed with flavor. The flank steak is thinly sliced and cooked until browned on all sides, then the broccoli and shirataki noodles are added to the skillet and cooked until tender. The whole thing is finished off with a simple sauce made from soy sauce, rice vinegar, garlic, and ginger.

Beef and broccoli is a classic Chinese-American dish that's typically made with flank steak, broccoli, and a brown sauce. This recipe takes a lighter approach to the dish by using shirataki noodles instead of rice, and by using a simple sauce made with soy sauce, rice vinegar, garlic, and ginger. The result is a dish that's just as flavorful as the traditional version, but much lower in calories and carbs.

Prep time: 15 | Cook time: 15 | Serves: 2

Ingredients

• 1 pound flank steak
• 1 head of broccoli
• 1 cup shirataki noodles
• 1 tablespoon coconut oil
• 1/4 cup soy sauce
• 2 tablespoon rice vinegar
• 1 tablespoon garlic, minced
• 1 tablespoon ginger, minced

Instructions

1. Slice flank steak into thin strips.
2. Cut broccoli into florets.
3. Rinse shirataki noodles thoroughly and drain.
4. Heat coconut oil in a large skillet over medium-high heat.
5. Add flank steak to the skillet and cook until browned on all sides.
6. Add broccoli and shirataki noodles to the skillet and cook until tender.
7. Add soy sauce, rice vinegar, garlic, and ginger to the skillet and stir to combine.
8. Cook for an additional 2-3 minutes, or until the sauce has thickened.

Why It Works

• The flank steak is thinly sliced and cooked until browned on all sides, which gives it a nice crispy texture.
• The broccoli is cooked until tender, but still has a bit of a crunch to it.
• The shirataki noodles are a great way to add bulk to the dish without adding a lot of calories or carbs.
• The sauce is simple to make and adds a lot of flavor to the dish.