Vietnamese · Dinner
Stir Fried Beef With Rice Noodles (Gluten-Free)
Thin-sliced beef sirloin stir-fried over high heat with garlic, shallot and rice noodles, finished with fish sauce, tamari, sugar and fresh herbs. The dish delivers a smoky wok char, savory-sweet depth and peppery bite, plated with lime wedges and crushed peanuts for crunch and acidity.
$5
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
512Calories
33.8gProtein
19.2gFat
49.6gCarbs
8.9gSugar
3.4gFiber
1780mgSodium
88mgChol
5.1gSat Fat
690mgPotassium
55mgCalcium
3.8mgIron
2.4mcgVitamin B12
28mgVitamin C
gluten-free
gluten-free
Instructions
1
Prep
Slice the beef sirloin thinly against the grain. Mince the garlic and shallot. Toss beef with cornstarch, half the tamari and black pepper.
2
Soak
Cover rice noodles in hot water for 8 to 10 minutes until pliable, then drain.
3
Sear
Heat oil in a wok over high heat until shimmering. Add beef in a single layer and sear 1 to 2 minutes per side until browned but still pink inside.
4
Sauté
Add garlic and shallot to the wok over medium-high heat, stirring 30 seconds until fragrant.
5
Stir-fry
Add bell pepper sliced and bean sprouts to the wok over high heat, tossing 1 to 2 minutes until just crisp-tender.
6
Combine
Return beef and drained noodles to the wok with remaining tamari, fish sauce and sugar, tossing 2 minutes over high heat until glossy.
7
Finish
Fold in scallions, tossing 30 seconds until wilted and bright green.
8
Plate
Pile noodles onto a plate. Scatter crushed peanuts and cilantro over the top and serve with a lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g beef sirloin
- 5 oz140g dried rice noodles
- 4 cloves4 cloves garlic
- 22 shallot
- 2 tbsp2 tbsp fish sauce
- 2 tbsp2 tbsp tamari
- 2 tsp2 tsp sugar
- 1 tsp1 tsp cornstarch
- 2 tbsp2 tbsp vegetable oil
- 11 bell pepper
- a small handful of bean sprouts
- 44 scallions
- 22 lime wedge
- 2 tbsp2 tbsp peanuts
- a few sprigs cilantro
- a pinch of black pepper
