Name: East-Asian Beef and Rice Noodles Bowl
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 8oz rice noodles; 6 Tablespoons vegetable oil; 1 teaspoon salt; 3 cups coleslaw mix; 1/2 teaspoon black pepper; 3 garlic cloves, minced; 1/2 cup Tamari sauce; 1/3 cup brown sugar; 1/4 teaspoon red chili pepper flakes; 1/4 cup water; 1lb flank steak, sliced very thin against the grain; 5 green onions, green parts chopped into 2 inches pieces, white and light green parts into 1/2 inch pieces; 1/2 teaspoon freshly grated ginger

Korean Beef

What kind of beef should I use for Korean beef?

What is the best way to cook Korean beef?

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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.

Soybeans

Gluten Free

Lactose Free

Pastas & Noodles

gram

rice noodle

Oils

milliliter

vegetable oil

Seasonings

salt

Fresh Vegetables

coleslaw

black pepper

garlic

Sauces

tamari

Sugars & Sweeteners

brown sugar

red pepper flakes

Water

water

Red Meat

flank steak

green onion

fresh ginger

Calories

Dietary Fiber

Carbohydrates

Sugar

Selenium

Minerals

Vitamin K

Vitamins

Pantothenic acid (B5)

Lycopene

Protein

Vitamin B6

Choline

Alpha-carotene

Vitamin A

Beta-carotene

Beta-cryptoxanthin

Lutein+zeaxanthin

Dietary Folate Equivalents

Cholesterol

Trans fatty acids

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calcium

Iron

Magnesium

Phosphorus

Potassium

Sodium

Zinc

Copper

Manganese

Vitamin C

Vitamin E

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

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Sweet and Spicy Korean Beef Rice Bowls

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This recipe brings together the tantalizing flavors of Korean cuisine with the health benefits of colorful veggies and cauliflower rice. Lean ground beef sautéed with aromatic garlic and tangy red bell pepper, seasoned with a sweet and savory sauce of maple and coconut aminos, served over fluffy cauliflower rice, makes a wholesome meal.

Sweet and Savory Korean-Style Beef with Cauliflower Rice

East-Asian Beef and Rice Noodles Bowl

Pasta, Sauces, Grain

Baking Goods

Produce

Condiment & Toppings

Beverages

Meat & Seafood

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Pre-soak the 8oz rice noodles as specified on the package, then drain and set them aside.

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.

Heat 2 Tablespoons vegetable oil in a wok or large nonstick pan over high heat.

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.

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.

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.

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.

Add 1/2 teaspoon freshly grated ginger and 3 minced garlic cloves, continue to stir fry for about 30 seconds.

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.

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!

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