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Sesame-Garlic Beef Shirataki Stir-Fry

4 bowls · 3.9 g net carbs

3.9g Net carbs 29.5g Fat 35.3g Protein 447.4 kcal

3.9g Net carbs · 29.5g Fat · 35.3g Protein · 447.4 kcal

Sesame-Garlic Beef Shirataki Stir-Fry

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This recipe was generated with AI assistance; nutrition is computed from USDA FoodData Central.

4 servings  ·  prep 15 min  ·  cook 15 min  ·  total 30 min  ·  difficulty hard

Stir-frying ground beef with cremini mushrooms and bok choy stems builds browning and concentrated savory flavor while a soy sauce, sesame oil, and apple cider vinegar dressing seasons the pan. Dry-toasting rinsed shirataki noodles in a skillet removes excess moisture and produces the characteristic squeaky, firmer texture before they rejoin the stir-fry. Adding the bok choy greens at the end and tossing continuously with the sauce quickly wilts them without overcooking the stems. Finishing with toasted sesame seeds and sliced green onion adds a nutty crunch and bright, fresh bite.

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Ingredients

  • ground beefBeef, Ground
    500 g
  • shirataki noodlesKonjac noodles
    400 g
  • bok choyCabbage, Bok choy, raw
    280 g
  • cremini mushroomsMushroom, Crimini
    120 g
  • green onionOnions, Green, raw
    30 g
  • soy sauce
    45 ml
  • sesame oil
    15 ml
  • olive oil
    15 ml
  • apple cider vinegarVinegar, Cider
    10 g
  • water
    30 ml
  • gingerSpices, Ginger, ground
    2 g
  • garlic powderSpices, Garlic powder
    2 g
  • crushed red pepperSpices, Pepper, red or cayenne
    1 g
  • black pepperSpices, Pepper, black
    1 g
  • saltSalt, Table
    2 g
  • sesame seeds
    8 g

Equipment

  • large skillet
  • saucepan
  • colander

Method

  1. Rinse the shirataki noodles under cold water for 1 minute. Bring a pot of water to a boil and cook the noodles for 2 minutes, then drain well. Place them in a dry skillet over medium heat and cook, stirring, until they feel squeaky and dry, about 3 to 4 minutes. Transfer to a plate.
  2. Rinse the bok choy. Slice the crisp stems thinly and cut the leafy greens into bite-size ribbons, keeping stems and greens separate. Wipe the cremini mushrooms and slice them. Slice the green onion, separating whites and greens.
  3. In a small bowl, whisk together the soy sauce, apple cider vinegar, water, sesame oil, garlic powder, ginger, and crushed red pepper.
  4. Heat the olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes. Add the ground beef, break it into small pieces, season with black pepper and half the salt, and cook until well browned and most moisture has evaporated, 4 to 6 minutes.
  5. Add the cremini mushrooms and the bok choy stems to the beef. Stir-fry until the stems are just tender and lightly browned, 3 to 4 minutes. Stir in the green onion whites and cook for 30 seconds.
  6. Return the dry-toasted shirataki to the skillet and add the bok choy greens. Pour in the sauce and toss continuously until the noodles are glossy, the greens are wilted, and the sauce clings, 2 to 3 minutes. Season with the remaining salt.
  7. Remove from heat, sprinkle with sesame seeds and the green onion greens, toss once, and serve hot in bowls.
Rinse the shirataki noodles under cold water for 1 minute. Bring a pot of water to a boil and cook the noodles for 2 minutes, then drain well. Place them in a dry skillet over medium heat and cook, stirring, until they feel squeaky and dry, about 3 to 4 minutes. Transfer to a plate.

Tips

Pro tip

  • Thinly slice beef sirloin as a substitute for ground beef; cook it in batches to keep a good sear.
  • Dry-toasting the shirataki until they squeak helps the sauce cling and removes excess moisture.
  • For more heat, add extra crushed red pepper or a splash of hot sauce to the sauce mixture.
  • Leftovers keep well refrigerated in a sealed container for one day; rewarm in a skillet to keep the noodles springy.

Frequently asked questions

Can I use extra olive oil instead of sesame oil?
Yes, you can replace the sesame oil with olive oil, but the dish will lose the toasted sesame aroma that sesame oil provides. Olive oil tolerates the heat of stir-frying well and preserves cooking performance, so expect a milder, less nutty flavor; keeping the sesame seeds as a garnish can help recapture some nuttiness.
Can I omit the cremini mushrooms?
Yes, you can leave out the cremini mushrooms, but the stir-fry will have less umami and release less moisture into the pan. If omitting them, allow the beef a bit more time to brown so it develops the same depth of flavor, and adjust the sauce amount slightly if the mixture seems too dry.
Can I skip the crushed red pepper for no heat?
Yes, you can leave out the crushed red pepper for a milder result. The rest of the seasoning—garlic powder, ginger, soy sauce, and sesame oil—still provides savory and aromatic notes, so omitting the red pepper only reduces spiciness, not overall seasoning balance.
My beef is steaming instead of browning; how do I fix that?
This usually means the pan wasn't hot enough or the beef released too much moisture; heat the skillet to medium-high before adding the beef and cook until most moisture has evaporated so the meat can brown. Break the beef into small pieces as it cooks and avoid stirring constantly early on so contact with the hot pan produces proper browning.
The shirataki noodles are still soggy and limp, what should I do?
Make sure the noodles are well rinsed, boiled briefly, drained, and then dry-toasted in a hot, dry skillet until they feel squeaky and dry. Pressing and stirring them in the skillet for the full three to four minutes removes excess water and firms their texture so the sauce will cling.
The sauce is pooling and not coating the noodles, how can I fix that?
Toss the noodles and greens continuously over medium-high heat to evaporate excess liquid so the sauce reduces and clings to the noodles. Returning the dry-toasted shirataki to the skillet before adding the sauce helps the noodles absorb and become glossy rather than letting the sauce sit in the pan.
The bok choy stems are still too firm after cooking, what can I do?
Make sure the stems are sliced thinly as directed and cook them with the mushrooms until they are just tender and lightly browned. If they remain too firm, briefly cover the skillet while cooking with a small splash of the recipe's water to create steam and speed tenderizing before adding the greens.
How should I store leftovers, and how do I reheat them?
Refrigerate leftovers within 2 hours of cooking — within 1 hour if the room is above 90°F (32°C). USDA general guidance for cooked leftovers is 3 to 4 days in the refrigerator at 40°F (4°C) or below, or the freezer for longer. Reheat until steaming hot throughout, to 165°F (74°C). These are USDA FoodKeeper general guidelines, not a measurement of this specific recipe.

Per bowl

Primary macros

3.9g Net carbs 6% 43% 51%
Net carbs Fat Protein
3.9 gNet carbs
35.3 gProtein
29.5 gFat
7.2 gFiber
447.4Calories

365.5 g per bowl

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Published 9 August 2026 · updated 19 August 2026

Nutrition computed from USDA FoodData Central, from the matched food records — never estimated by a model. How we compute these numbers.