Beef and Veggie Stir-Fry with Rice Noodles

Tender strips of beef and a rainbow of crisp vegetables tossed with soft rice noodles in a savory tamari sauce. This gluten-free, dairy-free stir-fry comes together fast, with bite-sized pieces that are easy for small hands to grab. The noodles soak up the sauce beautifully, and the veggies stay just tender enough to chew without losing their bright colors. A weeknight favorite that feels special.

By TasteBuds

Recipe details

Yield
4 people
Prep time
20 minutes
Cook time
15 minutes
Total time
30 minutes

Ingredients

  • 8 oz rice noodles, dried, wide or medium width
  • 1 lb flank steak or sirloin, sliced thin against the grain into 2-inch strips
  • 3 tbsp tamari (gluten-free soy sauce)
  • 1 tbsp rice vinegar
  • 1 tbsp honey
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 1 tsp cornstarch
  • 2 tbsp avocado oil or vegetable oil, divided
  • 1 large red bell pepper, sliced into thin strips
  • 1 large yellow bell pepper, sliced into thin strips
  • 1 cup snap peas, trimmed
  • 1 large carrot, peeled and sliced into thin ribbons or matchsticks
  • 2 green onions, sliced (optional, for garnish)
  • 1 tsp sesame seeds (optional, for garnish)

Instructions

  1. Bring a medium pot of water to a boil for the noodles.
  2. While the water heats, mince 2 cloves garlic and grate 1 tsp fresh ginger.
  3. In a small bowl, whisk together 3 tbsp tamari, 1 tbsp rice vinegar, 1 tbsp honey, the 2 cloves garlic, minced, the 1 tsp fresh ginger, grated, and 1 tsp cornstarch until smooth.
  4. Slice 1 lb flank steak or sirloin thin against the grain into 2-inch strips.
  5. Once the water boils, cook 8 oz rice noodles according to package directions (usually 4 to 6 minutes), then drain in a colander and rinse briefly under cool water. Set aside.
  6. While the noodles cook, slice 1 large red bell pepper and 1 large yellow bell pepper into thin strips, trim 1 cup snap peas, and peel and slice 1 large carrot into thin ribbons or matchsticks.
  7. Heat a large wok or large nonstick skillet over high heat. Add 1 tbsp avocado oil or vegetable oil and swirl to coat.
  8. Add the 1 lb flank steak or sirloin, sliced in a single layer. Let it sear without moving for 1 to 2 minutes, then flip and cook another 1 to 2 minutes until just browned and nearly cooked through. Transfer the beef to a plate.
  9. Add the remaining 1 tbsp avocado oil or vegetable oil to the same wok. Add the 1 large red bell pepper, sliced, the 1 large yellow bell pepper, sliced, the 1 cup snap peas, trimmed, and the 1 large carrot, sliced and stir-fry for 3 to 4 minutes until the vegetables are crisp-tender and bright.
  10. Return the beef and any juices from the plate to the wok. Add the cooked 8 oz rice noodles and pour the sauce over everything. Toss with tongs for 1 to 2 minutes until the noodles are coated and the sauce thickens slightly.
  11. Taste and adjust seasoning with more tamari if needed. Divide among bowls and top with 2 green onions, sliced and 1 tsp sesame seeds if using.