Mongolian Beef Noodle Bowls

Mongolian Beef Noodle Bowls with tender flank steak, gluten-free rice noodles, and a sweet-savory sauce. Stir-fried with garlic, ginger, green onions, and coleslaw mix for a quick, flavorful weeknight dinner.

Ingredients

• 8 oz gluten-free rice noodles
• 1/2 cup gluten-free reduced-sodium tamari (or soy sauce if not GF)
• 1/3 cup brown sugar
• 1/4 cup water
• 1/4 teaspoon red chili pepper flakes (adjust to taste)
• 2 tablespoons grapeseed or vegetable oil, divided
• 1 lb flank steak, thinly sliced against the grain
• Salt and pepper, to taste
• 5 green onions (green parts chopped into 2″ pieces, white/light green parts into 1/2″ pieces)
• 3 cups coleslaw mix
• 1/2 teaspoon freshly grated ginger (from a 1″ piece)
• 3 garlic cloves, minced

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Directions

1. Pre-soak the rice noodles according to package directions, then drain and set aside.
2. In a small bowl, whisk together tamari (or soy sauce), brown sugar, water, and red chili flakes. Set aside.
3. Heat 1/2 tablespoon of oil in a wok or large nonstick skillet over medium-high heat. Ensure the oil is very hot before adding 1/3 of the beef in a single layer. Season lightly with salt and pepper. Let the beef sear without stirring until a crust forms, then flip and stir-fry until just cooked through. Remove to a plate and repeat with the remaining beef, adding 1/2 tablespoon oil per batch. Set cooked beef aside.
4. In the same wok, heat the remaining 1/2 tablespoon oil. Add green onions and coleslaw mix, season lightly with salt, and stir-fry until the coleslaw begins to wilt, 1–2 minutes.
5. Add ginger and garlic and stir-fry for another 30 seconds.
6. Add the drained noodles and prepared sauce to the wok. Stir-fry until noodles are tender and fully coated, about 3–4 minutes.
7. Remove from heat, then return the cooked beef to the wok and toss until heated through. Serve immediately.

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Tips

• Slice the beef thinly against the grain for tender, juicy pieces.
• Avoid overcrowding the wok to ensure the beef sears instead of steams.
• Pre-soak the noodles fully but do not overcook; they will finish cooking in the stir-fry.

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Variations and Substitutions

• Replace flank steak with thinly sliced chicken, pork, or tofu for a different protein.
• Swap coleslaw mix with shredded bok choy, cabbage, or mixed vegetables.
• Use coconut sugar or maple syrup instead of brown sugar for a different sweetness profile.

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FAQs

Can I make this gluten-free?
Yes, use gluten-free tamari and rice noodles to keep the dish completely gluten-free.

Can I prepare this ahead of time?
Beef is best cooked fresh, but you can make the sauce and prep vegetables a few hours in advance.

How spicy is this dish?
Adjust the red chili flakes to taste; you can omit them for a mild version or add more for extra heat.

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Serving Suggestions

• Serve in bowls topped with extra green onions or sesame seeds.
• Pair with a simple cucumber salad or steamed vegetables for a complete meal.
• Add a drizzle of sriracha or hoisin sauce for extra flavor.

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Why You’ll Love This Recipe

Mongolian Beef Noodle Bowls combine tender, seared beef with a sweet and savory sauce, perfectly complemented by tender noodles and fresh vegetables. Quick to make and packed with flavor, this dish is ideal for weeknight dinners or casual gatherings.