Beef & Vegetable Mung Bean Noodle Bowls {Gluten-Free}
6servings
Marinated flank steak, lightly sauteed vegetables, and a flavorful sauce all over tender mung bean noodles.
I like to place the steak in the freezer for 20 minutes or so before slicing it. This makes it so much easier to get thin strips. Feel free to add more red pepper flakes if you like it spicier. You can also use rice noodles in place of the mung bean noodles.
1cupshitake mushroomsstems removed and sliced thin
1cupbroccolicut into thin florets
1zucchiniscrape the seeds out of the middle with a spoon, then slice thin and diagonally
2clovesgarlicminced
1teaspoonfreshly grated ginger
3cupsbaby spinachchopped
1cupgrated carrots
Instructions
For the Meat:
Place all the ingredients for the marinade into a shallow dish. Add the steak and toss to combine. Refrigerate for at least 2 hours and up to 24 hours.
For the Bowls:
While you cook the vegetables and meat, cook the mung bean noodles according the package instructions.
Mix together the brown sugar, vinegar, tamari, and red pepper in a small bowl, set aside.
Remove the beef from the refrigerator and pat dry with paper towels. Heat a little oil (I use sesame oil) in a large pan or wok over high heat. When the pan is hot, add the meat in an even layer to the pan and cook without moving for 3-4 minutes, then stir it around and cook for another minute or so until cooked through. Transfer the meat to a bowl.
Add a little more oil to the pan if needed, and reduce the heat to medium-high. Add the onion and cook until softened, 4-5 minutes. Add the mushrooms, broccoli, and zucchini. Cook for 3-4 minutes until the vegetables begin to soften.
Add the ginger,garlic,spinach, and carrots and cook for about 30 seconds. Add the cooked noodles and meat to the pan. Pour over the sauce and cook everything for another 3-4 minutes until hot. Serve garnished with sesame seeds if desired. Enjoy!