Keto Beef Sukiyaki

Ingredients

• about 450 g Thinly Sliced Beef
• 1 package Shirataki Noodles
• 1 package Enoki Mushrooms
• 1/2 head Napa Cabbage
• 4 stalks Green Onions
• 1/4 cup Tamari
• 2 tablespoons Erythritol
• 1 tablespoon Rice Vinegar
• 1 cup Beef Broth
• 1 tablespoon Sesame Oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Prepare your ingredients: slice the about 450 g thinly sliced beef into bite-sized pieces if they are not already, cut the 1/2 head of napa cabbage into 2.54 cm pieces, trim the ends off the 1 package of enoki mushrooms, and cut the 4 stalks of green onions into 5.08 cm lengths.
2. 2Rinse the 1 package of shirataki noodles thoroughly under cold water and drain them well.
3. 3Heat the 1 tablespoon of sesame oil in a large pot or skillet over medium heat, about 175°C.
4. 4Add the about 450 g thinly sliced beef to the hot oil and cook, stirring occasionally, until it is browned on all sides, about 3-5 minutes. Do not cook it through completely at this stage.
5. 5Pour in the 1/4 cup tamari, 2 tablespoons erythritol, 1 tablespoon rice vinegar, and 1 cup beef broth. Stir to combine.
6. 6Bring the liquid in the pot to a gentle simmer, about 90°C.
7. 7Add the rinsed 1 package shirataki noodles, the 1/2 head napa cabbage pieces, the trimmed 1 package enoki mushrooms, and the 4 stalks green onion pieces to the pot.
8. 8Cover the pot and let everything cook at a simmer until the vegetables are tender and the noodles are heated through, about 15-20 minutes. The cabbage should be easily pierced with a fork.
9. 9Serve the Keto Beef Sukiyaki hot.

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