Gluten-Free Mongolian Beef Noodle Bowls

30 mins
Serves 4
https://iowagirleats.com/wprm_print/gluten-free-mongolian-beef-noodle-bowls

Directions

  1. 1Pre-soak rice noodles according to package directions then drain and set aside.
  2. 2Pre-soak rice noodles according to package directions then drain and set aside.
  3. 3Pre-soak rice noodles according to package directions then drain and set aside.
  4. 4Meanwhile, in a small bowl whisk together tamari or soy sauce, brown sugar, water, and red chili pepper flakes then set aside.
  5. 5Meanwhile, in a small bowl whisk together tamari or soy sauce, brown sugar, water, and red chili pepper flakes then set aside.
  6. 6Meanwhile, in a small bowl whisk together tamari or soy sauce, brown sugar, water, and red chili pepper flakes then set aside.
  7. 7Heat 1/2 Tablespoon oil in a wok or large nonstick skillet over heat that's just a touch below high.
  8. 8Heat 1/2 Tablespoon oil in a wok or large nonstick skillet over heat that's just a touch below high.
  9. 9Heat 1/2 Tablespoon oil in a wok or large nonstick skillet over heat that's just a touch below high.
  10. 10Make sure oil is very hot before adding 1/3 of the beef in an even layer in the bottom of the wok.
  11. 11Make sure oil is very hot before adding 1/3 of the beef in an even layer in the bottom of the wok.
  12. 12Make sure oil is very hot before adding 1/3 of the beef in an even layer in the bottom of the wok.
  13. 13Season lightly with salt and pepper then allow beef to form a crust on the bottom before flipping and stir frying until just barely cooked through.
  14. 14Season lightly with salt and pepper then allow beef to form a crust on the bottom before flipping and stir frying until just barely cooked through.
  15. 15Season lightly with salt and pepper then allow beef to form a crust on the bottom before flipping and stir frying until just barely cooked through.
  16. 16Remove beef to a plate then repeat with remaining beef, using 1/2 Tablespoon oil to stir fry each batch, and then set the plate aside.
  17. 17Remove beef to a plate then repeat with remaining beef, using 1/2 Tablespoon oil to stir fry each batch, and then set the plate aside.
  18. 18Remove beef to a plate then repeat with remaining beef, using 1/2 Tablespoon oil to stir fry each batch, and then set the plate aside.
  19. 19Heat remaining 1/2 Tablespoon oil in the wok then add green onions and coleslaw mix, season lightly with salt, and then stir fry until coleslaw begins to wilt, 1-2 minutes.
  20. 20Heat remaining 1/2 Tablespoon oil in the wok then add green onions and coleslaw mix, season lightly with salt, and then stir fry until coleslaw begins to wilt, 1-2 minutes.
  21. 21Heat remaining 1/2 Tablespoon oil in the wok then add green onions and coleslaw mix, season lightly with salt, and then stir fry until coleslaw begins to wilt, 1-2 minutes.
  22. 22Add ginger and garlic then stir fry for another 30 seconds.
  23. 23Add ginger and garlic then stir fry for another 30 seconds.
  24. 24Add ginger and garlic then stir fry for another 30 seconds.
  25. 25Add drained noodles and sauce to wok then stir fry until noodles are tender, 3-4 minutes.
  26. 26Add drained noodles and sauce to wok then stir fry until noodles are tender, 3-4 minutes.
  27. 27Add drained noodles and sauce to wok then stir fry until noodles are tender, 3-4 minutes.
  28. 28Remove wok from heat then add beef and toss until warmed through, and then serve.
  29. 29Remove wok from heat then add beef and toss until warmed through, and then serve.
  30. 30Remove wok from heat then add beef and toss until warmed through, and then serve.

Ingredients

  • 8 oz gluten free rice noodles
  • 8 oz gluten free rice noodles
  • 8 oz gluten free rice noodles
  • 0.5 cup gluten free reduced-sodium Tamari or soy sauce if not GF
  • 0.5 cup gluten free reduced-sodium Tamari or soy sauce if not GF
  • 0.5 cup gluten free reduced-sodium Tamari or soy sauce if not GF
  • 0.33 cup brown sugar
  • 0.33 cup brown sugar
  • 0.33 cup brown sugar
  • 0.25 cup water
  • 0.25 cup water
  • 0.25 cup water
  • 0.25 teaspoon red chili pepper flakes or more or less
  • 0.25 teaspoon red chili pepper flakes or more or less
  • 0.25 teaspoon red chili pepper flakes or more or less
  • 2 Tablespoons grapeseed or vegetable oil divided
  • 2 Tablespoons grapeseed or vegetable oil divided
  • 2 Tablespoons grapeseed or vegetable oil divided
  • 1 lb flank steak sliced very thin against the grain
  • 1 lb flank steak sliced very thin against the grain
  • 1 lb flank steak sliced very thin against the grain
  • salt
  • salt
  • salt
  • pepper
  • pepper
  • pepper
  • 5 green onions green parts chopped into 2" pieces, white and light green parts into 1/2" pieces
  • 5 green onions green parts chopped into 2" pieces, white and light green parts into 1/2" pieces
  • 5 green onions green parts chopped into 2" pieces, white and light green parts into 1/2" pieces
  • 3 cups coleslaw mix
  • 3 cups coleslaw mix
  • 3 cups coleslaw mix
  • 0.5 teaspoon freshly grated ginger from 1" piece of ginger
  • 0.5 teaspoon freshly grated ginger from 1" piece of ginger
  • 0.5 teaspoon freshly grated ginger from 1" piece of ginger
  • 3 garlic cloves minced
  • 3 garlic cloves minced
  • 3 garlic cloves minced

Equipment

woklarge nonstick skillet
Gluten-Free Mongolian Beef Noodle Bowls | Clip Recipe