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East-Asian Beef and Rice Noodles Bowl

Prepare an easy home-based gluten-free delight that effortlessly mirrors the authentic flavors of East-Asian street foods. The East-Asian Beef and Rice Noodles Bowl blends the rich texture of seared beef and the comforting chewiness of rice noodles, with a hint of heat from red chili flakes.
2
35 min
TOTAL TIME
903
CALORIES
$6.14
PER SERVING
East-Asian Beef and Rice Noodles Bowl
Ingredients
13 INGREDIENTS
4 SERVINGS
Rice Noodles
8 oz rice noodles
Vegetable Oil
6 tbsp vegetable oil
Salt
1 tsp salt
Coleslaw Mix
3 cups coleslaw mix
Garlic
3 cloves garlic
minced
Tamari Sauce
1/2 cup tamari sauce
Brown Sugar
1/3 cup brown sugar
Water
1/4 cup water
Red Chili Pepper Flakes
1/4 tsp red chili pepper flakes
Black Pepper
1/2 tsp black pepper
Green Onion
5 whole green onion
white and light green parts chopped into 2 inches pieces, white and light green parts into 1/2 inch pieces
Fresh Ginger
1/2 tsp fresh ginger
freshly grated
Flank Steak
1 lb flank steak
sliced very thin against the grain
Directions
10 STEPS
15 min
PREP TIME
20 min
COOK TIME
35 min
TOTAL TIME
1
Pre-soak the 8oz rice noodles as specified on the package, then drain and set them aside.
2
In a small mixing bowl, whisk together 1/2 cup Tamari sauce, 1/3 cup brown sugar, 1/4 cup of water, and 1/4 teaspoon red chili pepper flakes. Set the sauce mix aside.
3
Heat 2 Tablespoons vegetable oil in a wok or large nonstick pan over high heat.
4
Once the oil is hot, add one-third of the 1lb thinly-sliced flank steak in a single layer at the bottom of the wok.
5
Sprinkle the beef lightly with 1/3 teaspoon of salt and 1/6 teaspoon of black pepper. Allow the beef to form a crust on the bottom before flipping it, and stir fry till it's just barely cooked through.
6
Remove the beef from the wok and repeat with the two remaining batches of steak, using 2 Tablespoons oil for each, and then set the cooked beef aside.
7
Heat the remaining 2 Tablespoons vegetable oil in the wok, add the chopped green onions and 3 cups of coleslaw mix. Lightly season with remaining salt and black pepper, stir fry till the coleslaw begins to wilt, approx 1-2 minutes.
8
Add 1/2 teaspoon freshly grated ginger and 3 minced garlic cloves, continue to stir fry for about 30 seconds.
9
Now, add the drained rice noodles and the sauce mix to the wok. Stir-fry until the noodles are tender, this may take around 3-4 minutes.
10
Finally, remove the wok from heat, add the cooked beef and toss the mixture gently until the beef is warmed through. The East-Asian Beef and Rice Noodles Bowl is now served fresh and hot!
Health Info
Macros
92g
CARBS
46g
FAT
29g
PROTEIN
Contains these allergens
SOYBEANS