Thai Beef Noodle Bowl
Juicy, tender beef is tossed with THE BEST Thai Peanut Sauce and rice noodles in this deliciously easy, gluten free Thai Beef Noodle Bowl recipe!
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
Serving 4servingCalories 975kcal (49%)Carbohydrates 109g (36%)Protein 61g (122%)Fat 30g (46%)Saturated Fat 6g (30%)Cholesterol 136mg (45%)Sodium 3909mg (163%)Potassium 917mg (26%)Fiber 3g (12%)Sugar 15g (17%)Vitamin A 87mg (2%)Vitamin C 1mg (1%)Calcium 78mg (8%)Iron 5mg (28%)
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