- 2 7-oz (392 g) packs of shirataki noodles, fettuccine
- 2 beef steaks (400 g)
- salt and freshly ground black pepper
- 3 Tablespoons (45 ml) of coconut oil
- 1 medium onion (110 g), peeled and finely sliced
- 2 garlic cloves (6 g), peeled and finely chopped
- 11 white button mushrooms (110 g), sliced
- 1 Tablespoon (15 ml) of gluten-free tamari sauce or coconut aminos
- 1 cup (240 ml) of beef broth
- 1 Tablespoon (15 ml) of Dijon mustard
- 1/4 cup (60 ml) of coconut cream (from the top of a can of coconut milk)
- 1/4 cup (4 g) of fresh parsley, finely chopped
- Keep a pot of water simmering on the stove. Rinse the shirataki noodles under cold water, then keep warm in the pot.
- Pat the steaks dry and season all sides with salt and freshly ground black pepper.
- Heat two tablespoons of coconut oil in a large pan and cook the steaks until browned on both sides. Remove the steaks from the pan and set aside to rest.
- In the same pan, add another tablespoon of coconut oil and the onions. Cook over moderate heat until the onions have softened. Add the garlic and mushrooms and cook until the mushrooms have caramelized.
- Pour the tamari and beef broth in the pan. Lower the heat and cook until the beef broth reduces to a quarter of the amount. Then stir in the mustard and coconut cream to thicken the sauce.
- Slice the steaks into strips and add to the mixture to warm through.
- Drain the shirataki noodles and divide between two bowls. Spoon over the beef strips and sauce. Top with chopped parsley.
All nutritional data are estimated and based on per serving amounts.
Net Carbs: 7 g
- Calories: 823
- Sugar: 4 g
- Fat: 70 g
- Carbohydrates: 9 g
- Fiber: 2 g
- Protein: 36 g