Gluten-Free Beef Rice Noodles
Satisfy your cravings with this vibrant and flavorful Gluten-Free Beef Rice Noodles recipe, a perfect fusion of tender sirloin beef, colorful veggies, and chewy rice noodles coated in a savory tamari-based sauce. Packed with fresh ingredients like garlic, ginger, red bell pepper, and bean sprouts, this dish offers a delightful balance of textures and umami-rich flavors, all while being completely gluten-free. Quick to prepare in just 35 minutes, it’s ideal for busy weeknight dinners or a hearty meal with friends. Finished with a touch of sesame oil and scallion garnish, this recipe is both wholesome and irresistibly delicious. Perfect for those seeking gluten-free Asian-inspired cuisine!
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Recipe Information
Ingredients
- 8 ounces Gluten-free rice noodles
- 12 ounces Beef sirloin, thinly sliced
- 0.25 cup Tamari (gluten-free soy sauce)
- 2 tablespoons Sesame oil
- 2 tablespoons Vegetable oil
- 3 cloves Garlic, minced
- 1 tablespoon Fresh ginger, grated
- 1 medium Red bell pepper, thinly sliced
- 1 medium Carrot, julienned
- 4 stalks Scallions, sliced
- 1 cup Bean sprouts
- 2 tablespoons Rice vinegar
- 1 tablespoon Brown sugar
- 1 teaspoon Cornstarch
- 2 tablespoons Water
- 0.5 teaspoon Black pepper
Instructions
Prepare the rice noodles according to package instructions. Drain and set aside.
In a small bowl, mix tamari, rice vinegar, brown sugar, cornstarch, and water until smooth. Set aside.
Heat 1 tablespoon of vegetable oil in a large pan over medium-high heat. Add the sliced beef and stir-fry until browned and cooked through, about 3-4 minutes. Remove the beef from the pan and set aside.
In the same pan, add the remaining tablespoon of vegetable oil. Add garlic and ginger, stir-frying for 30 seconds until fragrant.
Add red bell pepper, carrot, and half of the scallions, stir-frying for 2-3 minutes until vegetables are tender-crisp.
Return the beef to the pan and add the prepared sauce. Stir well to coat meat and vegetables. Cook for another 2-3 minutes until the sauce thickens.
Add cooked rice noodles, bean sprouts, and sesame oil to the pan. Toss everything together gently to combine and heat through, about 2 minutes.
Season with black pepper to taste and garnish with remaining scallions. Serve hot.
Nutrition Facts
Calories |
1975 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.4 g | 138% | |
| Saturated Fat | 28.5 g | 142% | |
| Polyunsaturated Fat | 28.5 g | ||
| Cholesterol | 238 mg | 79% | |
| Sodium | 3376 mg | 147% | |
| Total Carbohydrate | 141.5 g | 51% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 23.7 g | ||
| Protein | 109.1 g | 218% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 171 mg | 13% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 2200 mg | 47% | |
*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.
