Mongolian Beef Noodle Bowls

Mongolian Beef Noodle Bowls taste just like take out, swapping rice for chewy rice noodles!

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.)

Anyway, you still have all week to sign up for my email newsletter list to not only receive an exclusive subscriber discount code, but also be notified when pre-sales start on Sunday, September 27 (because if you’re anything like me you forget 75% of the stuff you hear, five flipping minutes after you hear it.)

In the meantime, we slurp Mongolian Beef Noodle Bowls, aka my most favorite take-out fake-out dish of. all. time!

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 (aka our weekly spaghetti night isn’t usually met with a lot of enthusiasm. #crymeariver) Anyway, the noodle bowls are something I truly crave on the regular but, to give poor Ben a break, I decided to give ’em a little 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. For testing purposes, of course. ;)

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 (hello convenient,) 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 Mongolian sauce. All you need is 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, and 1/4 teaspoon (or more or less) red chili pepper flakes. Or double that amount if you’re like me and knock the entire dish over five seconds before you start stir frying. For the LOVE!

Time to wok and roll (yep, I said it!) Heat 1/2 Tablespoon grapeseed or vegetable 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 could steam instead of sear. The horror!

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.

Divy the noodles up between bowls then grab your chopsticks and dive in!