Gluten-Free Mongolian Beef Noodle Bowls
Directions
- 1Pre-soak rice noodles according to package directions then drain and set aside.
- 2Meanwhile, in a small bowl whisk together tamari or soy sauce, brown sugar, water, and red chili pepper flakes then set aside.
- 3Heat 1/2 Tablespoon oil in a wok or large nonstick skillet over heat that's just a touch below high.
- 4Make sure oil is very hot before adding 1/3 of the beef in an even layer in the bottom of the wok.
- 5Season 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.
- 6Remove 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.
- 7Heat 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.
- 8Add ginger and garlic then stir fry for another 30 seconds.
- 9Add drained noodles and sauce to wok then stir fry until noodles are tender, 3-4 minutes.
- 10Remove wok from heat then add beef and toss until warmed through, and then serve.
Ingredients
- 8 oz gluten free rice noodles
- 0.5 cup gluten free reduced-sodium Tamari or soy sauce if not GF
- 0.33 cup brown sugar
- 0.25 cup water
- 0.25 teaspoon red chili pepper flakes or more or less
- 2 Tablespoons grapeseed or vegetable oil divided
- 1 lb flank steak sliced very thin against the grain
- salt
- pepper
- 5 green onions green parts chopped into 2" pieces, white and light green parts into 1/2" pieces
- 3 cups coleslaw mix
- 0.5 teaspoon freshly grated ginger from 1" piece of ginger
- 3 garlic cloves minced
Equipment
woklarge nonstick skillet
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