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!
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Amy 07.11.2018
Made this last night and it was a HUGE hit! My son didn’t want dessert, he requested “more beef noodles, please!” Great recipe, thanks! I’m adding this one to the rotation!
Kristin 07.12.2018
Oh my gosh, this makes my heart so happy. I’m so glad to hear it, Amy!
A weekend of grilling, the farmer's market, and the dog park - Greens and Goals 05.21.2018
[…] Mongolian Beef Noodle Bowls from Iowa Girl Eats […]
+12 fantastic Stir-Fry Asian Noodle Dishes you need to try! | Masala Herb 02.24.2018
[…] Mongolian Beef Noodle Bowls […]
Weekly Meal Plan - Week 23 - Table for Two® 02.07.2018
[…] Mongolian Beef Noodle Bowls […]
Shay 02.07.2018
AH-MAAAAAZIIING!!!! SOOOOOOO GOOD!!!! I can’t stop eating it. Definitely will make again!!!
12 fantastic Stir-Fry Asian Noodle Dishes you need to try! | Masala Herb 02.04.2018
[…] Mongolian Beef Noodle Bowls […]
J pags 01.29.2018
Just an FYI…..LaChoy soy sauce is gluten free.
ON THE MENU WEEK OF JANUARY 29TH - StoneGable 01.29.2018
[…] image […]
Heather B 01.04.2018
This looks delicious! I make a similar broccoli beef so can’t wait to try this. I’m Celiac and have found that LaChoy soy sauce is gluten free so that’s an option for gf eaters! :)
Meg 01.03.2018
I am just wondering what kind of noodles could be substituted for the rice noodles? I want to make these noodle bowls but I live in a very small town that has little variety when it comes to that department. Thanks!
Sue 11.30.2017
OMG!!! that will now be on the regular menu!!!
Mallory 11.25.2017
This was a total hit with my family of picky eaters…they devoured it and didn’t even seem to notice the veggies in it…also took left overs to work for a co-worker and myself to have for lunch and she agreed that it’s amazing! It has the perfect amount of heat, wasn’t too spicy for my 9 and 13 year old. I’m making it again tonight and adding some chicken to go along with the left over flank steak from last time! Will definitely keep this in my rotation! 5 stars all the way!!
Kristin 12.02.2017
Thank you so much for the awesome review, Mallory! I’m so glad the dish was a hit with the whole family!
Anne 10.12.2017
Have you or anyone made this using maple syrup instead of the brown sugar?
Mongolian Beef and Noodle Bowl – AliCanCooks 10.11.2017
[…] L and I really liked this. I added stirfried broccoli and green pepper before the meat. Doubled the sauce and almost doubled the noodles. I liked the noodles, E was not a big fan of the sauce but she doesn’t really like soy sauce so that makes sense. Adapted from https://iowagirleats.com/2015/09/23/mongolian-beef-noodle-bowls/ […]
Bethany 10.09.2017
I’ve made this a bunch of times for my boyfriend and he loves it! I had to take out some stuff because of allergies but it looks the same and it taste absolutely amazing. I know this recipe by heart!
DK 09.13.2017
I made this tonight and it was delicious!! I was worried the kids wouldn’t like the slaw but the youngest loved it so taking he’s the leftovers to school for lunch tomorrow! The only complaint he had was that it was a tad sweet. He added a touch more soy sauce to his bowl and it was fine. I’ll be making it again for sure!
Kristin 09.18.2017
That is so great! Thanks for your feedback, DK – really appreciate it!
Irma 08.12.2017
This is now on our meal rotation I added a touch of white pepper and it added a little something extra. Thanks for the recipe.
Marcia Stolte 08.02.2017
I made this tonight and we loved the flavors etc, but my rice noodles were chewy to the point of not being able to really even chew up. I soaked 25 minutes versus the 30 it said you could go up to. Is that the problem with mine or are they really THAT chewy. I’ve never used rice noodles so not sure if operator error or that’s just the way they are. Thank you! Love your recipes!
Alicia 07.29.2017
If I wanted to add more veggies to this, should I double the sauce? Planning my weekly menu ?
Nina Nelson 07.29.2017
This dish is a staple in our home. We mix it up by doing our own vegetables (zucchini, mushrooms, and thinly sliced white onion). It heats up so well for left overs too. Totally win.