Ingredients
8 oz gluten-free rice noodles
1/2 cup gluten-free reduced-sodium Tamari (or soy sauce if not gluten-free)
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, sliced very thin against the grain
Salt and pepper, to taste
5 green onions (green parts chopped into 2″ pieces; white/light green parts chopped into 1/2″ pieces)
3 cups coleslaw mix
1/2 teaspoon freshly grated ginger (from about 1″ piece)
3 garlic cloves, minced
Instructions
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Cook rice noodles according to package instructions. Drain and set aside.
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Whisk tamari, brown sugar, water, and chili flakes in a small bowl; set aside.
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Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Season steak with salt and pepper.
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Sear steak slices in a single layer for 1-2 minutes per side until browned but not fully cooked. Remove and set aside.
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Add remaining oil to skillet. Sauté white and light green onion parts, garlic, and ginger for 1-2 minutes until fragrant.
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Add coleslaw mix; stir-fry 2-3 minutes until slightly softened but crisp.
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Return steak to skillet; pour in sauce. Toss and cook 2-3 minutes until sauce thickens and beef is cooked through.
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Remove from heat; gently toss in cooked noodles and green parts of green onions.
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Serve immediately in bowls.
Notes
Partially freeze flank steak 20-30 minutes for easier thin slicing.
Rinse noodles with cold water and toss with a bit of oil to prevent sticking.
Substitute coleslaw mix with shredded cabbage and carrots if desired.
Adjust chili flakes for preferred spice level.
Swap beef with chicken or tofu for variations.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish, Asian-Inspired, Gluten-Free
- Method: Searing, Stir-frying, Tossing
- Cuisine: Asian Fusion, Gluten-Free
- Diet: Gluten Free
