Servings: 4 servings
Calories: 268kcal
Ingredients
- 2 packages shirataki noodles rinsed and patted very dry
- 300 g flank steak thinly sliced against the grain
- 2 tbsp avocado oil
- 2 cups bean sprouts
- 3 scallions cut into 2-inch pieces
- 3 tbsp dark soy sauce
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 2 cloves garlic minced
Instructions
- Dry-fry the shirataki noodles in a hot, empty wok for 2-3 minutes to remove excess moisture, then set aside.
- Heat 1 tbsp avocado oil in the wok over very high heat. Sear the beef in a single layer for 1-2 minutes per side until browned. Remove and set aside.
- Add remaining oil and garlic, stir-fry 20 seconds.
- Add the noodles, dark soy sauce, and soy sauce. Toss over high heat 2-3 minutes until the noodles take on color.
- Add bean sprouts and scallions, toss 1 minute.
- Return the beef to the wok, add sesame oil, and toss everything together for a final minute.
Notes
Chef's Tip: Dry-frying the shirataki noodles first is essential - skip it and they'll release water into the wok and steam instead of char. Keto Swaps: shirataki noodles replace wide rice noodles, keeping the same slippery texture with almost no carbs.
Nutrition
Calories: 268kcal | Protein: 24g | Fat: 15g | Fiber: 2g
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About This Dish
Chow fun lives and dies by wok hei — that smoky char that only comes from real high heat and quick movement, tossing wide noodles and beef together in seconds.
Shirataki noodles replace wide rice noodles, keeping the same slippery texture with almost no carbs.