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.)
In the meantime, we slurp Mongolian Beef Noodle Bowls, aka my most favorite take-out fake-out dish of. all. time!
Watch How to Make Them!
Since developing my Asian Noodle Bowl recipe a couple months ago I’ve made them at least a half dozen times which is…a lot of Asian Noodle Bowls. Especially for Ben who isn’t a huge fan of repeating recipes all that often. The noodle bowls are something I truly crave on the regular but to give poor Ben a break I decided to give them a spin to match the flavors of one of our all time favorite take-out dishes – Mongolian Beef…and then proceed to make it like five nights in a row. My bad!
As much as I love the Asian Noodle Bowls, this dish is K-I-L-L-I-N-G it in the delicious department. Whisper-thin slices of beef are stir fried with green onions and store-bought coleslaw mix then tossed with chewy rice noodles and an irresistible Mongolian sauce. You know the one – perfectly balanced between salty and sweet.
Bonus, you can control the amount of green onions in the noodle bowls. Don’t you hate ordering Mongolian Beef at a restaurant then receiving a side of beef with your salad of green onions? Not happening here! I can’t wait for you to try this recipe so I’m cutting the chit chat short. Onward!
Start by soaking then draining 8oz gluten-free rice noodles according to package directions. The rice noodles will still be a little bit hard after soaking but that’s ok, they’re supposed to be that way. They’ll finish cooking and get nice and chewy in the sauce.
Next, thiiiinly slice 1lb flank steak. My grocery store used to sell pre-sliced stir fry beef but recently stopped for whatever reason. I was a bit miffed before realizing I can slice the beef even thinner at home, which is key for a good stir fry!
Use a very sharp knife to slice the steak against the grain, as thin as you can get it. This will allow the beef to stir fry really quickly and get a luscious golden brown crust.
Last step before we stir fry is to mix up the sauce. All you need is 1/2 cup LOW-SODIUMÂ gluten-free tamari or soy sauce (dish will not be GF if using soy sauce,) 1/3 cup brown sugar, 1/4 cup water, and 1/4 teaspoon (or more or less) red chili pepper flakes.
Time to cook. Heat 1/2 Tablespoon high heat cooking oil in a wok or very large 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 in the bottom or else it will steam instead of sizzle.
Season the beef lightly with salt and pepper then let sear until a crust has formed on the bottom. Flip then sear until the beef is just barely cooked through, and then remove to a plate. Repeat heating 1/2 Tablespoon oil in the wok, then seasoning and searing another third of the beef until it’s all cooked, and then set the plate aside.
Heat one last 1/2 Tablespoon oil then add 3 cups coleslaw mix and 5 green onions to the wok. Season lightly with salt then stir fry until the coleslaw begins to wilt, just a minute or two, then add 1/2 teaspoon freshly grated ginger plus 3 minced garlic cloves and stir fry for another 30 seconds.
Last step is to add the sauce and drained rice noodles.
Stir fry until the noodles are tender, 3-4 minutes, then add the beef back into the wok and toss to combine. If it’s a touch too salty at this point, you can add splashes of water to balance everything out.
Divy the noodles up between bowls then grab your chopsticks and dive in!
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Mongolian Beef Noodle Bowls
Description
Gluten-Free Mongolian Beef Noodle Bowls taste just like take out, swapping rice for chewy rice noodles. This easy dinner recipe will be at hit!
Ingredients
- 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
- 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.
- 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.
- 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.
- 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.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
Video
Honestly, just stop what you’re doing and go get the ingredients to make these noodle bowls tonight. It might be tempting to say to heck with it and stop at the Chinese food counter at the grocery store instead, but these noodles taste FAR better than anything that’s been sitting in a warming tray for the past hour. I hope you love these Mongolian Beef Noodle Bowls as much as I do!
More Take-Out Fake-Out Recipes You’ll Love
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Angela 07.28.2017
YUM!
nancy 07.20.2017
Wish you had a PIN button.
Kristin 07.21.2017
Hi Nancy! There are several ways to pin – hovering over any image will bring up a pink “pin it” button in the center of the photo. Additionally there is a “P” pinit button at the top and bottom of the post, as well as in the recipe card. Let me know if you have trouble locating them!
Tami Lee 07.06.2017
This looks delish! I’m being tested next month for digestive ‘illnesses’ so I will pin this to try-no matter what the tests show!
20 Meals That Are Easily and Gloriously Gluten Free! - Mom Saves Money 06.29.2017
[…] Mongolian Beef Noodle Bowls – This is a fun dish! Â It’s full of flavor and not a typical recipe (at least not in my house!) […]
Dani 06.11.2017
Love how your sauce doesn’t have cornstarch. So many Asian inspired recipes do and I am just not a fan.
Karen 05.19.2017
Made this tonight and LOVED it. The rice noodles I found at my store were more like angel hair pasta and didn’t require soaking, just “washing” in cold water for a few minutes. We were shocked at being satisfied with just 1 pound of steak in the recipe. When we make regular Mongolian beef to serf over rice, we tend to eat double that! Four of us ate our fill of this recipe and still had leftovers! (Do you have suggestions for reheating?)
Thanks for a yummy, filling, and healthy meal.
Kristin 05.24.2017
Oh I’m so glad you loved it!! I would add a splash of broth to the leftovers before reheating in the microwave. :)
kathleen 04.29.2017
YUM! this has been added to our “family favorites” board on Pinterest. i had to start doubling the recipe for our family of 5. it makes great leftovers.
Ryan 03.29.2017
I don’t ever actually comment on recipes. I’ve been wanting to make these for a couple of weeks. It was amazing! And really easy to make. It was so good that I came back to leave a comment. And ive never actually done that before.
Helen 03.15.2017
Hi there. Really enjoy your recipes and was wondering if the Mongolian Beef Noodle Bowl could be made on a sheet pan (minus the noodles)? Thanks for taking the time and energy for this blog.
Jane Ritchuk 03.14.2017
This was SO AMAZING! My husband, who never comments about anything, said This tastes just like what you would get at a restaurant. High praise indeed from him. The only thing I would do differently is not slice the beef quite so thin. Got a bit carried away and went whisker thin so they were a bit dry.
Susan 03.03.2017
Made this for the first time tonight, exactly as directed in the recipe. It was SCRUMPTIOUS. My family finished the whole thing in one sitting. Will definitely make again. Yummy!
Kristin 03.07.2017
Wohoo!! So glad to hear it, Susan, thanks for your feedback!
kathleen 02.25.2017
great blog! my family loves the mongolian beef with rice noodles! although we are not gluten-free, a very close friend has celiac and i’m always looking for recipes she can eat when our families get together. since i don’t have to deal with it day-to-day it’s kind of a fun challenge for me but i can imagine it’s quite daunting for someone who must stay gluten free. your blog is a great resource. thank you.
Judith 02.16.2017
I’ve made this several times. My grandson has celiac, so no more Chinese takeout. I like this better, because I can control the ingredients. A change I make is to use gf beef broth instead of water in the sauce. I also make a more liquidy sauce and thicken it with corn starch. We love this!
Friday Faves | foodiecrush.com | Foodan 01.31.2017
[…] then THIS is a seriously tasty looking weeknight dinner. I love […]
Laura 01.18.2017
This recipe is awesome! It’s super good if you add some uncooked cole slaw mix on top for some crunch as well!
Marie-Michelle 01.02.2017
Hmmm! Tried it today for the first time. I added scrambled eggs and crushed peanuts on top… Better than restaurant! My boyfriend and I LOVED it! I will definitely cook it again. Thank you for the recipe.
Kristin Lyon 01.01.2017
Just made this again tonight, so delicious and so easy !!
Rachel 11.21.2016
So freaking good. Made this for supper tonight for the second time & moaned shamelessly throughout supper. Tried to save some for myself for lunch leftovers tomorrow but ate the last of it while doing dishes. And it’s easy to make.
Kristin 11.23.2016
HAHA, totally been there, Rachel! So glad you loved it!
Compiled Recipe – Mongolian Beef Noodles | araalfaro415 11.08.2016
[…] Mongolian Beef Noodle Bowls […]
Emily 11.05.2016
Hi,
Can someone please explain “coleslaw mix” for me or post a photo of the packaging? (My mom used to make coleslaw from scratch, but that’s a lot of work and I can’t imagine what this recipe is calling for).
Thanks!
Kristin 11.11.2016
Here you go, Emily! http://www.dole.com/en/products/classic-coleslaw