- Prep time
- 15 minutes PT15M
- Cook time
- 10 minutes PT10M
- 2 servings
If you ever happen to have leftover steak, throw it in a stir fry with fresh vegetables and shirataki noodles for a delicious next-day meal.
- 2 packages shirataki konjac pasta, drained and rinsed
- 2 tablespoons toasted sesame oil
- 2 tablespoons minced garlic
- 2 tablespoons minced ginger
- 1 yellow onion, large diced
- 1 red bell pepper, cut in 1-inch strips
- 1 cup chopped bok choy
- 8 ounces sugar snap peas, halved on the bias
- 1 can (6 ounces) water chestnuts, sliced
- 1 cooked New York steak, sliced thin
- ¼ cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1 teaspoon sriracha, or to taste
- 2 tablespoons scallions, cut on the bias, for garnish
- ¼ teaspoon sesame seeds, for garnish
Bring a medium pot of water to a boil. Add shirataki noodles, boil for 2 minutes, drain, rinse under cold water, drain again and set aside.
Heat a wok or heavy-bottomed sauté pan over medium-high heat. Swirl sesame oil to coat the bottom of the pan and heat until smoking. Sauté garlic and ginger for 10 seconds, then add onion, bell pepper, bok choy, snap peas, water chestnuts and steak strips. Add shirataki noodles, toss and stir constantly for 60–90 seconds.
Add soy sauce, rice vinegar, sugar and sriracha and bring to a boil. Simmer for 15–30 seconds, tossing to coat. Adjust spice level as desired with sriracha. Garnish with scallions and sesame seeds before serving.