Juicy, tender beef is tossed with the best Thai peanut sauce and rice noodles in this easy, gluten-free Thai Beef Noodle Bowl. After a short soak in a simple tenderizing marinade, the beef cooks quickly and the whole meal comes together in about 45 minutes, including marinating time.
Fast, flavorful, and perfect for weeknights, this recipe is versatile and easy to adapt to your preferences.
In this recipe I use a quick tenderizing marinade that makes thinly sliced steak exceptionally soft and flavorful. The technique is simple: a short soak in mirin, gluten-free soy sauce (tamari works great), cornstarch and a bit of baking soda softens the meat and seals in flavor before stir-frying.
Once the steak is stir-fried, it’s tossed with a creamy Thai peanut sauce and tender rice noodles. The sauce is quick to make and works with many dishes — you can use it for noodle bowls, vegetable bowls, pizzas, or as a dipping sauce. If you prefer lower carbs, swap rice noodles for zucchini noodles or serve the beef and sauce over cauliflower rice.
Add vegetables if you like: broccoli, sugar snap peas, bell peppers, mushrooms or carrots can be stir-fried with the steak for a colorful, filling meal. For extra heat, stir in sliced Thai chilies, red pepper flakes, or a drizzle of sriracha.
How to make Thai Beef Noodle Bowls
- Marinade the beef. Combine mirin, gluten-free soy sauce or tamari, cornstarch and baking soda in a large zip-top bag or bowl. Add thin slices of flank steak cut against the grain and toss to coat evenly. Refrigerate for 30–60 minutes. This brief marinade is the key to tender, juicy steak.
- Cook the noodles. Bring a large pot of water to a boil and cook the rice noodles according to package directions. Rice noodles usually take 3–4 minutes, depending on thickness. Drain and set aside so they’re ready to be added to the skillet.
- Stir-fry and combine. Heat sesame oil in a large skillet or wok over medium-high heat. Remove the steak from the marinade and stir-fry for 3–4 minutes until just cooked through. Add the drained rice noodles and about 1/2 cup of Thai peanut sauce, tossing everything together until the noodles and beef are coated and heated through. Serve immediately.
What cut of steak should I use?
Flank steak is my go-to for this dish, but skirt steak or sirloin will also work well. Whatever cut you choose, slice it thinly against the grain into 1–2 inch strips. Marinating before stir-frying helps ensure each bite is tender.
Add some veggies!
Vegetables boost volume, nutrition and texture — and they’re easy to add. Stir-fried vegetables combined with the beef and peanut sauce make this a one-pan meal that can feed four when you include 1–2 cups of extra vegetables.
To add vegetables: heat 1 tablespoon sesame oil in a large skillet or wok. Stir fry veggies for 4–5 minutes, then add the marinated beef and cook for 3–4 minutes more. Add the cooked noodles and Thai peanut sauce, toss to coat, and serve.
Good vegetable choices include:
- Broccoli florets
- Sliced bell peppers
- Sugar snap peas
- Sliced mushrooms (white or crimini)
- Sliced carrots
- Diced onions
Other noodle dishes to try
- Spicy Vegetable Pad Thai
- Drunken Noodles with Chicken
- Thai Peanut Noodles with Vegetables
- Slow Cooker Thai Peanut Chicken Noodles
- Beef & Broccoli Stir Fry Noodle Bowl
Thai Beef Noodle Bowl
Juicy, tender beef tossed with a creamy Thai peanut sauce and rice noodles. This gluten-free bowl is quick to make and easy to customize.
Servings: 2 people
Prep Time: 15 minutes
Marinating Time: 30 minutes
Total Time: 45 minutes
Author: Whitney Bond
Ingredients
Beef Tenderizer Marinade
- 2 tablespoons mirin
- 4 tablespoons gluten-free soy sauce or tamari
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1 pound flank steak, sliced against the grain into 1–2 inch strips
Noodle Bowl
- 1 tablespoon sesame oil
- 7 ounces rice noodles
- 1/2 cup Thai peanut sauce (see recipe or prepare your favorite)
- 2 tablespoons green onions, diced
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon peanuts, chopped
Instructions
Beef Tenderizer Marinade
- Add mirin, gluten-free soy sauce, cornstarch and baking soda to a large zip-top bag or bowl.
- Add the sliced flank steak and toss well to coat each piece.
- Refrigerate for 30–60 minutes to tenderize.
Thai Beef Noodle Bowl
- When the steak has marinated, bring a large pot of water to a boil for the rice noodles.
- Heat sesame oil in a large skillet or wok over medium-high heat.
- Remove steak from the marinade and stir-fry in the hot skillet for 3–4 minutes.
- While the steak cooks, add the rice noodles to the boiling water and cook according to package directions (typically about 3 minutes).
- Drain the noodles and add them to the skillet with the cooked beef. Pour in the peanut sauce and toss to combine and heat through.
- Serve immediately, topped with diced green onions, chopped cilantro and chopped peanuts.
Notes
- Cut of steak: Flank steak is preferred, but skirt steak or sirloin will work. Slice thinly against the grain for best tenderness.
- Low-carb options: Substitute zucchini noodles, cauliflower rice, or serve in lettuce wraps instead of rice noodles.
- Veggie variations: Stir-fry broccoli, sugar snap peas, mushrooms, bell peppers or carrots. Cook vegetables first for 4–5 minutes, add the steak for 3–4 minutes, then combine with noodles and sauce.
Nutrition Facts
- Serving size: about 1 of 2 servings
- Calories: 975 kcal
- Carbohydrates: 109 g
- Protein: 61 g
- Fat: 30 g
- Saturated Fat: 6 g
- Cholesterol: 136 mg
- Sodium: 3909 mg
- Potassium: 917 mg
- Fiber: 3 g
- Sugar: 15 g
