Thai Beef Noodle Bowl
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Juicy, tender beef is tossed with THE BEST Thai Peanut Sauce and rice noodles in this deliciously easy, gluten free Thai Beef Noodle Bowl! After the beef soaks in a tenderizing marinade for 30 minutes, it only takes 15 minutes to toss this recipe together.
Quick, simple and so flavorful, this dish is guaranteed to be a new go-to weeknight favorite!
In my recipe for Kung Pao Beef, I shared my secret for getting the most tender beef. Don’t worry, it’s super simple and I’m using the same technique to make these Thai Beef Noodle Bowls.
After a quick soak in the magical tenderizing marinade, the beef is stir fried. It’s then tossed with my famous Thai Peanut Sauce. The sauce that has been seen in recipes for Sweet Potato Buddha Bowls and Chicken Naan Pizzas. This sauce is so versatile and you online need 5 minutes to whip it up!
In this recipe, I tossed the beef and peanut sauce with rice noodles. For a low carb meal, you can mix it up and toss it with zucchini noodles. It’s also delicious served over cauliflower rice.
You can also add veggies to the noodle dish. Stir fry in some broccoli, sugar snap peas or sliced bell peppers with the beef. And if you want to spice it up, add Thai chilies, red pepper flakes or a drizzle or sriracha to kick it up a notch!
How to make Thai Beef Noodle Bowls
- Marinade the beef. This is that secret tenderizing technique I was telling you about! Add mirin, soy sauce (Tamari for gluten free), corn starch and baking soda to a large Ziplock bag. Mirin is Japanese rice wine. It can easily be found in the Asian section of most major grocery stores. Add slices of flank steak and toss until it’s coated in the marinade. Place in the refrigerator and marinate for 30-60 minutes.
- Cook the noodles. Bring a large pot of water to boil on the stove. Add the rice noodles and cook according to package directions. Depending on the size of the rice noodles, they generally cook very quickly, usually 3-4 minutes in boiling water. Drain the rice noodles and set aside.
- Stir fry the beef. Once the beef has marinated for at least 30 minutes, remove it from the marinade. Place it in a large skillet or wok on the stove over medium high heat. Stir fry the steak for 3-4 minutes. Add the noodles and Thai Peanut Sauce to the skillet with the stir fried beef. Toss everything together, then serve immediately.
What cut of steak should I use?
I use flank steak in this Thai Beef recipe, but skirt steak or sirloin could also be used. Each of these cuts of steak should be thinly sliced for this recipe. Each cut will also benefit from marinating before stir frying for supremely tender beef!
Add some veggies!
Vegetables can easily be stir fried in with the beef to make the dish extra filling! With 1-2 cups of added veggies, this dish can easily serve 4 people.
If adding veggies to the dish, place 1 tablespoon sesame oil in a large skillet or wok. Add the veggies and stir fry for 4-5 minutes, then add the beef and stir fry for an additional 3-4 minutes. Add the noodles and Thai Peanut Sauce. Toss everything together and serve.
Tons of veggies would work in this dish, but these are a few of my favorite additions!
- Broccoli Florets
- Sliced Bell Peppers
- Sugar Snap Peas
- Sliced Mushrooms (white or crimini)
- Sliced Carrots
- Large Diced Onions
Don’t miss these other delicious noodle dishes!
Thai Beef Noodle Bowl
Ingredients
Beef Tenderizer Marinade
- 2 tablespoons mirin
- 4 tablespoons gluten free soy sauce
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1 pound flank steak , sliced against the grain into 1-2 inch strips
Noodle Bowl
- 1 tablespoon sesame oil
- 7 ounces rice noodles
- ½ cup Thai peanut sauce, click link for recipe
- 2 tablespoons green onions, diced
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon peanuts, chopped
Instructions
Beef Tenderizer Marinade
- Add the mirin, soy sauce, cornstarch and baking soda to a large ziplock bag.
- Add the sliced flank steak and toss to make sure it’s well coated.
- Place in the refrigerator for 30-60 minutes.
Thai Beef Noodle Bowl
- Once the steak has tenderized for 30-60 minutes in the refrigerator, remove it from the fridge.
- Bring a large pot of water to boil on the stove.
- Add the sesame oil to a large skillet or wok on the stove over medium high heat.
- Remove the steak from the marinade and add to the skillet. Cook for 3-4 minutes.
- While the steak is cooking, place the rice noodles in the boiling water and boil for 3 minutes. (Refer to package directions and cook longer if instructed.)
- Drain the noodles after 3 minutes and add to the skillet with the beef. Add the peanut sauce.
- Toss everything together, then serve immediately.
- Top with diced green onions, chopped cilantro and peanuts.
Notes
- Cut of steak: If flank steak cannot be found, skirt steak or sirloin can be used instead.
- Low carb options: Instead of rice noodles, this dish can be served with zucchini noodles, cauliflower rice or in lettuce wraps for a low carb meal.
- Veggie options: Vegetables such as broccoli, sugar snap peas, mushrooms or bell peppers can be stir fried into this dish. To add the veggies, heat the sesame oil in a large skillet and add the vegetables. Stir fry 4-5 minutes, then add the steak and stir fry for an additional 3-4 minutes. Add the noodles and peanut sauce, then toss to coat.
Nutrition Facts
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5 Comments on “Thai Beef Noodle Bowl”
I used Shaoxing wine in place of the Mirin to good result.
I love noodle bowls quick weeknight meals. This looks delicious!
Thanks Liz!!
Wow, looks fabulous! Definitely on the “Must try” list! 🙂
Thanks Pkizzle! A definite “must try”! I need to have you over for dinner soon so you can try out some new LLB recipes 😉