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Steak and Broccoli Stir Fry with Shirataki Noodles (paleo, gluten free, grain free, sugar free)

Steak and Broccoli Stir Fry with Shirataki Noodles (paleo, gluten free, grain free, sugar free)

I just started using shirataki noodles and aside from zucchini noodles, they are my favorite low carb noodles to use. I first read about shirataki noodles in this article on Dr. Mercola's website and I found them at my local grocery store in the refridgerated section. They have been used in China and Japan for a long time and are made from the konjac plant (devil's tongue yam). Shirataki noodles are 97% water, 3% fiber and very low in calories. They have no digestible carbohydrates at all! They also feed the good bacteria in your gut, help prevent constipation and help to lower blood sugar and insulin levels. They take on whatever flavor you add to them which makes them really versatile. Just make sure you don't grab the soy based shirataki noodles. One note on shirataki noodles, they smell fishy when you take them out of the package. They do not taste at all like fish so don't be afraid! 

This stir fry is really delicious and very fast to make. Everything goes into one pan which is my dish-washing husband's favorite kind of meal! My daughter Magnolia loves all of the veggies in this stir fry and she gobbled it up and kept coming back for more. Win-win! 

Steak and Broccoli Stir Fry with Shirataki Noodles 

Serves 4


6-8 ounces of steak tips or steak cut into 1 inch pieces and sprinkled with sea salt and pepper

1 large bunch of broccoli, stems and top cut into small pieces

2 baby boy choy, core removed and sliced diagonally 

1 large zucchini, diced

1-2 packages of shirataki noodles (use 2 if you are feeding 4 adults), drained in a colander and rinsed

3 cloves of garlic, diced

1 inch piece of ginger, peeled and grated (or diced) 

1/2 cup of coconut aminos

1/4 cup of gluten free tamari

juice and zest of 1 lime

1 tsp of Redboat fish sauce (just fish and salt, no additives or preservatives) 

1 tsp of Chinese 5 spice powder

3-4 drops of liquid stevia or 1-2 tsp of honey (to taste) 

2 Tbs of coconut or extra virgin olive oil 

1/4 cup of cilantro, roughly chopped

sea salt and pepper to taste

Optional: If you prefer a thicker sauce, whisk 1 Tbs of arrowroot starch into your sauce before you add it to the pan. 


In a small bowl, combine the coconut aminos, gluten free tamari, lime juice, fish sauce, Chinese 5 spice, stevia or honey and salt and pepper to taste. The sauce should be slightly sweet and tangy from the lime and have a nice savory flavor. Adjust the seasonings to taste. 

Heat a large cast iron pan or wok over medium high heat and add the olive or coconut oil. When the pan is good and hot, add the steak tips. Spread the steak out into a single layer and as soon as they are browned on one side, flip them over. This only takes a few minutes. When the steak is browned, remove from the pan and set aside. Add the diced garlic and ginger to the pan and sauté for 1 minute, just until they are fragrant. Add 1/2 cup of water to the pan along with the chopped broccoli and saute for 3-5 minutes or until the broccoli turns bright green and starts to soften a little. Add the zucchini and bok choy and continue to sauté. Pour the sauce into the pan and let it reduce (about 5 minutes). Add the drained and rinsed shirataki noodles and stir to coat in the sauce. Finally, add the steak and any juices that accumulated back into the pan and stir to combine. Serve the stir fry with a  sprinkling of cilantro and a few dashes of hot sauce if you want a little kick! 

More zucchini please! 

More zucchini please! 

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