Tokyo Beef Stir-Fry with Shirataki Noodles
Tender beef medallions, crisp bok choy, and tangy tomatillos come together in a savory Japanese-inspired sauce, served over light and chewy shirataki noodles for a quick and flavorful meal.
- Prep
- 10 min
- Cook
- 10 min
- Total Time
- 20 min
- Servings
- 4
- Difficulty
- easy
- Cuisine
- Japanese
Ingredients
- 1lbBeef Medallions, thinly sliced
- 6mediumTomatillos, diced
- 1lbBok Choy, chopped into 1-inch pieces
- 12ozShirataki Noodles, rinsed and drained
- 3clovesGarlic, minced
- 1tbspGinger, grated
- 3tbspSoy Sauce
- 2tbspMirin
- 1tbspRice Vinegar
- 1tspSesame Oil
- 1tspCornstarch
- 2tbspVegetable Oil
Step-by-Step
- 1
In a small bowl, whisk together the soy sauce, mirin, rice vinegar, sesame oil, and cornstarch. Set aside.
2m - 2
Heat the vegetable oil in a large skillet or wok over high heat. Add the sliced beef medallions and stir-fry for 2-3 minutes until browned on the edges but still pink in the center.
3mhigh heat - 3
Add the minced garlic and grated ginger to the skillet and cook for 1 minute, stirring constantly, until fragrant.
1mhigh heat - 4
Add the chopped bok choy and diced tomatillos to the skillet. Stir-fry for 2-3 minutes until the bok choy is slightly wilted and the tomatillos are softened.
3mhigh heat - 5
Pour the sauce mixture over the stir-fry and toss everything together to coat evenly. Bring the sauce to a simmer and cook for 1-2 minutes, until thickened slightly.
2mhigh heat - 6
Add the rinsed and drained shirataki noodles to the skillet and toss to combine. Cook for an additional 1-2 minutes, until the noodles are heated through.
2mhigh heat - 7
Remove the skillet from the heat and serve the Tokyo Beef Stir-Fry immediately, garnished with sliced green onions or sesame seeds if desired.
1m