Gluten Free Kung Pao Beef and Noodle Bowl
User Reviews
5
6 reviews
Excellent
-
Prep Time
15 mins
-
Additional Time
30 mins
-
Total Time
45 mins
-
Servings
4 people
-
Calories
564 kcal
-
Course
Main Course
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Cuisine
Chinese
Gluten Free Kung Pao Beef and Noodle Bowl
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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!
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Ingredients
Beef Tenderizer Marinade
- 2 tablespoons mirin
- 4 tablespoons soy sauce gluten free
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1 pound flank steak sliced into 1 inch strips
Kung Pao Sauce
- 2 tablespoons soy sauce gluten free
- 2 tablespoons balsamic vinegar
- 2 tablespoons mirin or cooking sake
- 2 tablespoons sweet chili sauce
- 1 tablespoons sriracha
- 1 teaspoon ginger grated, fresh
Stir Fry Beef & Noodle Bowl
- 8 ounces rice noodles
- 2 tablespoons sesame oil
- 4 Thai red chiles chopped
- 3 cloves garlic minced
- 4 scallions cut into 1 inch pieces
- 1 red bell pepper cut intp 1 inch strips
- ¼ cup peanuts roasted
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.
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.
Notes
- 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.
Nutrition Information
Show Details
Serving
4serving
Calories
564kcal
(28%)
Carbohydrates
67g
(22%)
Protein
32g
(64%)
Fat
17g
(26%)
Saturated Fat
4g
(20%)
Cholesterol
68mg
(23%)
Sodium
2332mg
(97%)
Potassium
655mg
(14%)
Fiber
2g
(8%)
Sugar
11g
(22%)
Vitamin A
1085mg
(22%)
Vitamin C
50.7mg
(56%)
Calcium
59mg
(6%)
Iron
3.4mg
(19%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 564 kcal
% Daily Value*
| Serving | 4serving | |
| Calories | 564kcal | 28% |
| Carbohydrates | 67g | 22% |
| Protein | 32g | 64% |
| Fat | 17g | 26% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 68mg | 23% |
| Sodium | 2332mg | 97% |
| Potassium | 655mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 11g | 22% |
| Vitamin A | 1085mg | 22% |
| Vitamin C | 50.7mg | 56% |
| Calcium | 59mg | 6% |
| Iron | 3.4mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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