Mongolian Beef Noodle Bowls

IKLAN ATAS 336 x 280

Gluten-Free Mongolian Beef Noodle Bowls taste just like the popular take out dish but swap rice for chewy rice noodles instead

Thank you times a MILLION for your supportive and excited comments, posts, and emails regarding my new eBook! It’s always nerve-wracking putting such a large and important part of yourself out there, especially on the internet but, while I didn’t think it was possible, I’m even more excited to help those of you who want or need to go gluten-free actually do it. I even had a couple people say they want to give the ebook as a gift. Yes, please! By all means, spread the GFL (gluten-free love, of course.)

Anyway, you still have all week to sign up for my email newsletter list to not only receive an exclusive subscriber discount code, but also be notified when pre-sales start,  because if you’re anything like me you forget 75% of the stuff you hear, five minutes after you hear it.

In the meantime, we slurp Mongolian Beef Noodle Bowls, aka my most favorite take-out fake-out dish of. all. time

Ingredients

SERVES 4

• 8oz gluten-free rice noodles
• 1/2 cup LOW-SODIUM gluten-free Tamari or soy sauce (dish will not be GF if using soy sauce)
• 1/3 cup brown sugar
• 1/4 cup water
• 1/4 teaspoon red chili pepper flakes (or more or less)
• 2 Tablespoons grapeseed or vegetable oil, divided
• 1lb flank steak, sliced very thin against the grain
• salt and pepper
• 5 green onions, green parts chopped into 2" pieces, white and light green parts into 1/2" pieces
• 3 cups coleslaw mix
• 1/2 teaspoon freshly grated ginger (from 1" piece of ginger)
• 3 garlic cloves, minced

Directions

1. Pre-soak rice noodles according to package directions then drain and set aside. Meanwhile, in a small bowl whisk together tamari or soy sauce, brown sugar, water, and red chili pepper flakes then set aside.
2. Heat 1/2 Tablespoon oil in a wok or large nonstick skillet over heat that's just a touch below high. Make sure oil is very hot before adding 1/3 of the beef in an even layer in the bottom of the wok. (If oil is not hot enough or you overcrowd the wok, the beef will steam vs sear.) Season 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. Remove 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.
3. Heat 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. Add ginger and garlic then stir fry for another 30 seconds.
4. Add drained noodles and sauce to wok then stir fry until noodles are tender, 3-4 minutes. Remove wok from heat then add beef and toss until warmed through, and then serve

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