Description
Gluten-Free Mongolian Beef Noodle Bowls taste just like the popular takeout dish but swap rice for chewy rice noodles instead!
Ingredients
8 oz gluten-free rice noodles
1/2 cup gluten-free reduced-sodium tamari (or soy sauce if not GF)
1/3 cup brown sugar
1/4 cup water
1/4 teaspoon red chili pepper flakes (adjust to taste)
2 tablespoons grapeseed or vegetable oil, divided
1 lb flank steak, sliced very thin against the grain
Salt and pepper, to taste
5 green onions (green parts chopped into 2″ pieces, white/light green into 1/2″)
3 cups coleslaw mix
1/2 teaspoon freshly grated ginger (from 1″ piece)
3 garlic cloves, minced
Instructions
1. Pre-soak rice noodles according to package directions, then drain and set aside.
2. In a small bowl, whisk together tamari, brown sugar, water, and red chili flakes. Set aside.
3. Heat 1/2 tablespoon of oil in a wok or large nonstick skillet over high heat. Once hot, add 1/3 of the beef in an even layer. Season lightly with salt and pepper, and let sear until browned. Flip and stir-fry until cooked through. Remove to a plate. Repeat with remaining beef batches, using 1/2 tablespoon oil per batch.
4. Heat remaining oil in the wok. Add green onions and coleslaw mix. Season lightly with salt and stir-fry for 1–2 minutes until slightly wilted. Add ginger and garlic, stir-fry 30 seconds.
5. Add drained noodles and sauce to the wok. Stir-fry 3–4 minutes until noodles are tender. Return beef to the wok, toss everything until warmed through, and serve hot.
Notes
For an extra glossy finish, let the sauce simmer slightly before adding to the noodles.
You can substitute rice noodles with ramen or udon if desired.
To make this dairy-free, use vegetable oil and tamari.
Add extra veggies like bell peppers or snap peas for more color and crunch.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Pasta & Noodle One-Pot Meals
- Method: Stir-Fry
- Cuisine: Asian Fusion