- 2 2 garlic clove, mincedgarlic cloves, minced
- 1 tablespoon 1 tablespoon sriracha sauce
- ¾ lb 350 g ribeye steakribeye steaks
- 4 4 eggeggs
- 3 tablespoons 3 tablespoons coconut oil, for frying
- 2 2 meat bouillon cubemeat bouillon cubes
- 2 cups 475 ml water
- 2 oz. 50 g scallionscallions
- 10 oz. 275 g bok choy
- 7 oz. 200 g shirataki noodles
- 3 tablespoons 3 tablespoons sesame oil
- salt and pepper
- 1 tablespoon 1 tablespoon sesame seeds
- ½ teaspoon ½ teaspoon chili flakes
- 4 tablespoons 4 tablespoons fresh cilantro
- Mix minced garlic and sriracha sauce in a large bowl. Cut the beef into thin strips and add to the bowl. Set aside to marinate for 10 minutes.
- Place the eggs in a saucepan and cover with water. Bring to a boil and cook for 5 minutes for soft-boiled eggs and 8 minutes for hard-boiled.
- Place a large skillet over high heat and add coconut oil. Add the beef and fry for a few minutes while stirring. Add salt and pepper to taste.
- Add the noodles to a colander and rinse thoroughly with cold water.
- In a large pot, add water and bouillon cubes and bring to a boil. Lower the heat and add the noodles. Let simmer for a few minutes.
- Remove the pot from the heat, add sesame oil and stir.
- Place the fried beef and vegetables in serving bowls.
- Ladle the noodles and bouillon into the bowls and garnish with sesame seeds and fresh cilantro. Add extra sriracha sauce or chili flakes if you like it more spicy.
Shirataki noodles, also known as konnyaku noodles or miracle noodles, are made from konjac, a plant that grows in eastern Asia. They are naturally gluten-free and have little to no taste by themselves. Shirataki noodles are sold packaged in water, and they should be drained and rinsed before using.
In order to make this into a simple weeknight recipe we’ve used ready made bouillon cubes but if you want to take this dish to the next level we recommend using a homemade broth.