Learn how to make the most tender beef, just like Chinese restaurants, in this easy recipe for gluten free Kung Pao Beef. The beef is cooked on the stove, stir fry style, then tossed with rice noodles for a delicious meal!
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.
Kung Pao Sauce
Prepare the sauce by whisking all of the ingredients together in a small bowl. Set aside.
Stir Fry 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.
Add the thai chilies and garlic, saute for 1 minute.
Add the scallions and red bell pepper, saute for 2-3 minutes.
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.
Drain the noodles after 3 minutes and add to the skillet with the kung pao sauce and roasted peanuts.
Toss everything together for 1-2 minutes on the stove, then serve immediately.
This dish is VERY SPICY! To reduce the spice level, reduce the amount of Thai chilies used and/or reduce the amount of sriracha in the sauce.
If Thai chilies cannot be found, serrano peppers can be used in their place. Depending on the level of spice desired, you'll want to use 1-2 chopped serranos to replace the 4 Thai chilies in this recipe.