Taiwanese Beef Noodle Bowl (Gluten-free)

Taiwanese Beef Noodle Bowl (Gluten-free)

A simple but healthy Asian dish that's both gluten-free and kosher! Make this dish ahead, freeze and bring out on those busy days when you're on the go.

Course Main Course

Cuisine Asian

Keyword gluten-free kosher Asian recipes

Prep Time 30 minutes

Cook Time 10 minutes

Total Time 40 minutes

Servings servings

Calories 835kcal

Equipment

Ingredients

For the Beef and Sauce:

2 TB gluten-free Asian oyster sauce
4 TB gluten-free Tamari or low sodium soy sauce
1 tsp seasoned Asian rice vinegar
1 tsp chinese five spice powder
1 TB pure honey
2 TB olive oil
1 small onion chopped
1 tsp freshly peeled/minced ginger
7 cloves fresh garlic chopped
1 lbs 90% lean ground beef
1/2 cup canned bamboo shoots drained

For the Noodles:

1 lb gluten-free spaghetti linguini, or rice noodles
2 TB olive oil
2 TB Asian toasted sesame oil
1/4 tsp onion powder
1/4 tsp garlic powder
Kosher salt and freshly ground black pepper to taste

Instructions

In a bowl, gently whisk together the oyster sauce, soy sauce, rice vinegar, five-spice powder, and honey to combine well. Set aside.
In a large, deep skillet, add 2 TB olive oil over medium-high heat until oil is hot.
Add onion and stir 1 minute. Add ginger and garlic, stirring another 1-2 min or until aromatic.
Add ground beef and your set-aside bowl of soy sauce mixture. Cook, breaking up the beef into small bits until fully cooked through for about 2-3 min.
Add bamboo shoots, stir, and turn the heat off. Cover to keep warm.
Bring a large pot of generously salted water to boil. Cook the gluten-free noodles according to package instructions.
Drain fully, give noodles a brief rinse with warm water, and drain again to remove all excess water.
Return cooked noodles back to the large pot.

Notes

Once you have cooked this dish and you have leftovers, you should place the noodles and steaks in separate containers. Before serving, you can mix it all up and then it's ready to be served!

Nutrition