Mongolian Beef Noodle Bowls
Beef
Ingredients
8 oz gluten-free rice noodles
1/2 cup LOW-SODIUM gluten-free Tamari, coconut aminos, or soy sauce (not GF if using soy sauce)
1/3 cup brown sugar
1/4 cup water
1/2 teaspoon red chili pepper flakes (or more or less)
2 Tablespoons grapeseed or vegetable oil, divided
1 lb 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 or broccoli slaw mix
1/2 teaspoon freshly grated ginger (from 1" piece of ginger)
3 garlic cloves, minced
Directions
Pre-soak the rice noodles according to package directions, then drain and set aside.
Meanwhile, in a small bowl whisk together tamari, aminos, or soy sauce, brown sugar, water, and red chili pepper flakes then set aside.
Heat 1/2 Tablespoon oil in a wok or large nonstick skillet over heat that's just a touch below high. Make sure the oil is very hot before adding 1/3 of the beef in an even layer. (If the oil isn’t hot enough, or you overcrowd the wok, the beef will steam instead of searing)
Season lightly with salt and pepper, then allow the beef to form a crust on the bottom before flipping. Stir fry until it’s just barely cooked through.
Remove the beef to a plate, then repeat with the remaining beef, using 1/2 Tablespoon oil to stir fry each batch, and then set the plate aside. Chop into bite-sized pieces, if desired (highly recommended).
Heat the remaining 1/2 Tablespoon oil in the wok, then add green onions and slaw mix, season lightly with salt, and then stir fry until the slaw begins to wilt, about 1-2 minutes. Add ginger and garlic, then stir fry for another 30 seconds.
Add the drained noodles and sauce to the wok, then stir fry until the noodles are tender, about 3-4 minutes. Remove the wok from heat, then add the beef and toss until warmed through, then serve.