Gluten-Free Stir-Fried Noodles with Beef and Vegetables
Elevate your dinner game with this Gluten-Free Stir-Fried Noodles with Beef and Vegetables recipe, a quick and flavorful meal perfect for busy weeknights. Featuring tender slices of marinated beef, crisp-tender broccoli, bell peppers, and carrots, all tossed with gluten-free rice noodles in a savory tamari-based sauce, this dish is as satisfying as it is healthy. The combination of garlic, ginger, and a sweet hint of honey adds depth to every bite, while the tamari and gluten-free oyster sauce ensure full-bodied umami flavor without compromising dietary needs. Ready in just 35 minutes, this vibrant stir-fry is ideal for anyone craving restaurant-quality gluten-free Asian cuisine at home. Finish it with sesame seeds and green onions for a touch of freshness and crunch, and serve it piping hot for a crowd-pleasing feast!
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Recipe Information
Ingredients
- 8 oz Gluten-free rice noodles
- 12 oz Beef (e.g., sirloin or flank steak), thinly sliced
- 4 tbsp Tamari (gluten-free soy sauce)
- 1 tbsp Cornstarch
- 2 tsp Sesame oil
- 2 tbsp Vegetable oil
- 3 cloves Garlic, minced
- 1 tsp Ginger, grated
- 1 medium Carrot, julienned or thinly sliced
- 1 medium Bell pepper (any color), thinly sliced
- 2 cups Broccoli florets
- 3 stalks Green onions, sliced
- 2 tbsp Gluten-free oyster sauce
- 1 tbsp Rice vinegar
- 1 tsp Honey (optional for sweetness)
- 1 tbsp Sesame seeds (for garnish)
Instructions
Cook the gluten-free rice noodles according to the package instructions. Drain and rinse under cold water to stop cooking. Set aside.
In a small bowl, mix the sliced beef with 2 tablespoons of tamari, 1 tablespoon of cornstarch, and 1 teaspoon of sesame oil. Let it marinate for 10-15 minutes.
In another small bowl, combine the remaining 2 tablespoons of tamari, gluten-free oyster sauce, rice vinegar, and honey (if using). Stir well to create the sauce and set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the beef in a single layer and sear for 1-2 minutes per side, until browned but not fully cooked through. Remove the beef from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the minced garlic and grated ginger, stirring for 30 seconds until fragrant.
Add the carrot, bell pepper, and broccoli florets to the skillet. Stir-fry the vegetables for 3-5 minutes until they are crisp-tender.
Return the beef to the skillet, along with the cooked noodles. Pour the sauce over the mixture and toss everything together to coat well. Cook for 2-3 minutes to heat through and allow the flavors to meld.
Remove from heat and garnish with sliced green onions and sesame seeds. Serve hot and enjoy!
Nutrition Facts
Calories |
2076 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.2 g | 143% | |
| Saturated Fat | 29.0 g | 145% | |
| Polyunsaturated Fat | 28.5 g | ||
| Cholesterol | 255 mg | 85% | |
| Sodium | 5086 mg | 221% | |
| Total Carbohydrate | 153.1 g | 56% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 21.3 g | ||
| Protein | 116.0 g | 232% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 308 mg | 24% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 2163 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
