Keto Beef Sukiyaki Bowl

Ingredients

• about 225 g Beef sirloin
• about 225 g Shirataki noodles
• about 113 g Shiitake mushrooms
• 4 small Green onions
• 1/4 cup Coconut aminos
• 1/2 cup Beef broth
• 2 tablespoons Rice vinegar
• 1 teaspoon Ginger
• 1 clove Garlic
• 1 teaspoon Sesame oil

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

Instructions

1. 1Thinly slice the about 225 g beef sirloin into pieces about 0.3175 cm thick. Slice the about 113 g shiitake mushrooms and the 4 small green onions.
2. 2Rinse the about 225 g shirataki noodles under cool running water for at least 30 seconds to remove any odor. Drain them well.
3. 3In a medium bowl, whisk together the 1/4 cup coconut aminos, 1/2 cup beef broth, 2 tablespoons rice vinegar, 1 teaspoon ginger, and 1 clove garlic until well combined.
4. 4Heat 1 teaspoon sesame oil in a 25.4 cm skillet over medium-high heat, about 190°C. Add the sliced about 225 g beef sirloin and cook for 2-3 minutes, stirring occasionally, until browned on all sides.
5. 5Add the sliced about 113 g shiitake mushrooms and 4 small green onions to the skillet with the beef. Cook for another 2-3 minutes, stirring, until the mushrooms begin to soften.
6. 6Pour the prepared sauce mixture over the beef and vegetables in the skillet. Add the drained about 225 g shirataki noodles to the skillet.
7. 7Bring the mixture to a simmer over medium heat, about 150°C. Cook for 5-7 minutes, stirring occasionally, until the sauce has thickened slightly and the noodles are heated through. The beef should be cooked through and tender.
8. 8Serve the Keto Beef Sukiyaki Bowl immediately.

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