Gluten-Free Beef Stir Fry Noodles
Packed with vibrant colors and bold flavors, this Gluten-Free Beef Stir Fry Noodles recipe is a quick and satisfying one-pan meal that's perfect for busy weeknights. Featuring tender slices of marinated sirloin beef, crisp broccoli florets, sweet red bell peppers, and julienned carrots, all tossed together with gluten-free rice noodles in a savory soy and oyster sauce blend, this dish delivers a restaurant-quality experience in just 35 minutes. The use of gluten-free ingredients ensures it's suitable for those with dietary restrictions, while a hint of ginger, garlic, and sesame oil adds depth and aroma. Topped with fresh green onions and toasted sesame seeds, this stir fry is not only delicious but visually stunning—ideal for impressing family or guests. Healthy, flavorful, and easily customizable, it’s a must-try for fans of Asian-inspired cuisine!
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Recipe Information
Ingredients
- 8 oz gluten-free wide rice noodles
- 12 oz sirloin beef, thinly sliced
- 4 tbsp gluten-free soy sauce
- 1 tbsp cornstarch
- 3 tbsp vegetable oil
- 3 cloves garlic, minced
- 1 tbsp ginger, grated
- 1 red bell pepper, thinly sliced
- 2 cups broccoli florets
- 1 cup carrots, julienned
- 2 tbsp gluten-free oyster sauce
- 1 tsp sesame oil
- 2 green onions, sliced
- 1 tbsp sesame seeds for garnish
Instructions
Bring a large pot of water to a boil, add the gluten-free noodles, and cook according to the package instructions until just al dente. Drain and rinse with cold water to stop the cooking process. Set aside.
In a medium bowl, combine the thinly sliced beef with 2 tablespoons of gluten-free soy sauce and 1 tablespoon of cornstarch. Mix well and allow to marinate for at least 10 minutes.
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the beef slices and stir-fry until browned and just cooked through, about 3-5 minutes. Remove the beef from the wok and set aside.
In the same wok, add the remaining vegetable oil. Add the minced garlic and grated ginger, and stir-fry for about 30 seconds until fragrant.
Add the red bell pepper slices, broccoli florets, and julienned carrots to the wok. Stir-fry the vegetables for about 3-4 minutes until they are just tender but still crisp.
Return the cooked beef to the wok, then add the cooked rice noodles.
In a small bowl, mix the remaining 2 tablespoons of gluten-free soy sauce with 2 tablespoons of gluten-free oyster sauce and 1 teaspoon of sesame oil.
Pour the sauce over the beef and noodle mixture, and toss everything together until well combined and heated through, about 2 minutes.
Serve the stir-fry noodles hot, garnished with sliced green onions and sesame seeds.
Nutrition Facts
Calories |
1922 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.3 g | 129% | |
| Saturated Fat | 25.5 g | 127% | |
| Polyunsaturated Fat | 31.0 g | ||
| Cholesterol | 238 mg | 79% | |
| Sodium | 5093 mg | 221% | |
| Total Carbohydrate | 158.8 g | 58% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 20.8 g | ||
| Protein | 98.8 g | 198% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 342 mg | 26% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 2249 mg | 48% | |
*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.
