Learn how to achieve restaurant-tender beef at home with this easy gluten-free Kung Pao Beef and Noodle Bowl. The beef is velveted for extra tenderness, stir-fried quickly, then tossed with rice noodles and crunchy peanuts for a satisfying weeknight meal.
Table of contents
- Step by step instructions
- What is a good substitute for Thai chilies?
- Is this recipe spicy?
- What is the difference between Kung Pao Beef and Mongolian Beef?
- More easy Chinese recipes
Wondering how restaurants make inexpensive cuts of beef taste so tender? The secret is velveting: a simple marinade that protects and tenderizes the meat so it stays juicy when stir-fried. This method works especially well with flank steak, which is lean and flavorful when sliced against the grain.
For this Kung Pao Beef and Noodle Bowl, the beef is marinated with cornstarch, baking soda, soy sauce, and mirin for 30 minutes to an hour. After a quick stir-fry with aromatics, chilies, scallions, and red pepper, the beef is tossed with rice noodles and a bold Kung Pao sauce, then finished with roasted peanuts for crunch.
This version is gluten free when made with gluten-free soy sauce and verified condiments. Mirin and sweet chili sauce are typically gluten free but always check labels if you need to avoid gluten. If you do not need to follow a gluten-free diet, regular soy sauce works fine.
Once the beef has had time to tenderize, the whole dish comes together in about 15 minutes—faster and fresher than takeout. Serve it hot, with chopsticks if you like, for a comforting noodle bowl that’s full of texture and heat.
Step by step instructions
- Tenderize the beef (velveting). Combine baking soda, cornstarch, soy sauce, and mirin in a large resealable bag or bowl. Add strips of flank steak sliced against the grain and toss to coat. Refrigerate for 30–60 minutes.
- Make the Kung Pao sauce. Whisk together the sauce ingredients—sriracha, soy sauce, balsamic vinegar, mirin (or cooking sake), sweet chili sauce, and fresh grated ginger—and set aside.
- Prepare the rice noodles. Bring a large pot of water to a boil. Either cook the rice noodles now and drain, or wait until the beef is cooking and then add the noodles to boiling water for the recommended time. Drain and reserve.
- Stir-fry the aromatics and vegetables. Heat sesame oil in a large skillet or wok over medium-high heat. Add chopped Thai chilies (or substitute), minced garlic, and sauté for about 1 minute. Add scallions and red bell pepper and sauté 2–3 minutes until crisp-tender.
- Cook the beef. Remove the beef from the marinade (shake off excess) and add to the hot pan. Stir-fry 3–4 minutes until browned and cooked through.
- Toss everything together. Add the cooked rice noodles, roasted peanuts, and Kung Pao sauce to the skillet. Toss over heat 1–2 minutes to combine and heat through, then serve immediately.
What is a good substitute for Thai chilies?
If Thai chilies are not available, serrano peppers are a good substitute. Serranos are milder per pepper, but much larger—about three to four times the size of a Thai chili—so adjust the number you use. To match the heat of four Thai chilies, use one serrano; increase to two serranos if you want more heat. Jalapeños are milder still and can be used for a gentler spice.
Is this recipe spicy?
This recipe leans toward the spicy side. On a 1–10 scale it’s roughly an 8 at the restaurant level if you follow the original amounts. To reduce the heat, use fewer Thai chilies or substitute a milder pepper, and cut back on sriracha in the sauce. Taste and adjust the sauce before adding it to the noodles.
What is the difference between Kung Pao Beef and Mongolian Beef?
Kung Pao Beef is a Szechuan-style dish known for its bold, spicy flavors and use of dried or fresh chilies. It typically features a tangy, slightly sweet and spicy sauce with peanuts. Mongolian Beef is a milder dish with a sweeter, savory brown sauce and little to no heat. Both are stir-fried, but they differ in spice level and flavor profile.
More easy Chinese recipes
Try these homemade Chinese-inspired dishes for more weeknight options:
- Gluten Free Orange Chicken
- Sweet & Sour Chicken Lettuce Wraps
- Slow Cooker Black Pepper Beef and Broccoli
- 20-Minute Kung Pao Chicken
- Chicken Potsticker Stir Fry
- General Tso’s Vegetarian Noodle Stir Fry
- Easy Beef Stir Fry
- Pepper Steak Stir Fry
Gluten Free Kung Pao Beef and Noodle Bowl
A quick and spicy stir-fry featuring velveted flank steak, crisp vegetables, rice noodles, and a tangy-sweet Kung Pao sauce finished with roasted peanuts.
Servings: 4 people
Prep Time: 15 minutes • Marinade Time: 30 minutes • Total Time: 45 minutes
Author: Whitney Bond
Ingredients
Beef Tenderizer Marinade
- 2 tablespoons mirin
- 4 tablespoons gluten-free soy sauce
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1 pound flank steak, sliced into 1-inch strips (cut against the grain)
Kung Pao Sauce
- 2 tablespoons gluten-free soy sauce
- 2 tablespoons balsamic vinegar
- 2 tablespoons mirin (or cooking sake)
- 2 tablespoons sweet chili sauce
- 1 tablespoon sriracha (adjust to taste)
- 1 teaspoon fresh ginger, grated
Stir Fry – Beef & Noodle Bowl
- 8 ounces rice noodles
- 2 tablespoons sesame oil
- 4 Thai red chiles, chopped (or substitute serrano/jalapeño)
- 3 cloves garlic, minced
- 4 scallions, cut into 1-inch pieces
- 1 red bell pepper, cut into 1-inch strips
- 1/4 cup roasted peanuts
Instructions
Beef Tenderizer Marinade
- Combine mirin, soy sauce, cornstarch, and baking soda in a large resealable bag or bowl.
- Add the sliced flank steak and toss to coat evenly.
- Refrigerate for 30–60 minutes to tenderize.
Kung Pao Sauce
- Whisk all sauce ingredients together in a small bowl and set aside.
Stir Fry – Beef & Noodle Bowl
- After 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.
- Add the chopped chilies and garlic; sauté about 1 minute until fragrant.
- Add the scallions and red bell pepper; sauté 2–3 minutes until crisp-tender.
- Remove the steak from the marinade and add to the skillet; stir-fry 3–4 minutes until browned.
- While the beef cooks, add rice noodles to the boiling water and cook per package directions (about 3 minutes), then drain.
- Add the drained noodles, roasted peanuts, and Kung Pao sauce to the skillet. Toss everything together on the heat for 1–2 minutes, then serve immediately.
Notes
- This dish is quite spicy. Reduce the number of chilies or the sriracha in the sauce to lower the heat.
- If Thai chilies are unavailable, use 1–2 chopped serrano peppers in place of the four Thai chilies, depending on your heat preference.
Nutrition Facts (per serving)
Calories: 564 kcal • Carbohydrates: 67 g • Protein: 32 g • Fat: 17 g • Sodium: 2332 mg
