Gluten Free Kung Pao Beef and Noodle Bowl
Gluten Free Kung Pao Beef and Noodle Bowl takes about 30 minutes from beginning to end. For $3.82 per serving, you get a main course that serves 4. One serving contains 555 calories, 31g of protein, and 18g of fat. This recipe from Little Leopard Book has 120 fans. Head to the store and pick up rice wine, scallions, salt, and a few other things to make it today. It is a good option if you're following a dairy free diet. Taking all factors into account, this recipe earns a spoonacular score of 92%, which is super. Similar recipes include Kung Pao Meatballs – Low Carb and Gluten-Free, Kung Pao Meatballs – Low Carb and Gluten-Free, and Kung Pao Chicken Noodle Stir-Fry.
Servings: 4
Ingredients:
2 tbsp balsamic vinegar
1/2 tsp black pepper
1 tbsp brown sugar
1 tbsp corn starch
1 lb flank steak
1 tsp fresh ginger (grated)
3 cloves garlic (minced)
1 red bell pepper (cut in 1/2 inch strips)
8 oz rice noodles
2 tbsp cooking sake or rice wine.jpg)
1/4 cup roasted peanuts
1/2 tsp salt
4 scallions (cut in 1/2-inch pieces)
2 tbsp sesame oil
2 tbsp soy sauce
2 tbsp sriracha
2 tbsp sweet chili sauce
4 Thai red chiles (chopped)
Equipment:
whisk
bowl
frying pan
Cooking instruction summary:
Whisk the sriracha, soy sauce, vinegar, sake and sweet chili sauce together in a small bowl.Slice the steak into thin strips, then sprinkle with salt, pepper, cornstarch and brown sugar. Toss to coat well.Add the sesame oil to a large skillet over medium-high heat and sauté the thai chilies for 2-3 minutes. Add the garlic and ginger, sauté for an additional minute.Add the scallions and red bell pepper.Cook for 3-4 minutes then add the beef and sauce.Stir fry 5-7 minutes. While the beef is cooking, prepare the rice noodles according to package directions.Add the roasted peanuts to the beef.Toss to coat.Place the rice noodles in the bottom of 4 bowls, then spoon the kung pao beef on top.
Step by step:
1. Whisk the sriracha, soy sauce, vinegar, sake and sweet chili sauce together in a small bowl.Slice the steak into thin strips, then sprinkle with salt, pepper, cornstarch and brown sugar. Toss to coat well.
2. Add the sesame oil to a large skillet over medium-high heat and sauté the thai chilies for 2-3 minutes.
3. Add the garlic and ginger, sauté for an additional minute.
4. Add the scallions and red bell pepper.Cook for 3-4 minutes then add the beef and sauce.Stir fry 5-7 minutes. While the beef is cooking, prepare the rice noodles according to package directions.
5. Add the roasted peanuts to the beef.Toss to coat.
6. Place the rice noodles in the bottom of 4 bowls, then spoon the kung pao beef on top.
Nutrition Information:
covered percent of daily need
