Gluten-Free Beef Noodle Stir Fry
This beef noodle stir fry is the perfect easy gluten-free dinner! It’s made with steak, gluten-free noodles and a soy-free sauce.
Table of contents
Why you’ll love this gluten-free beef noodle stir fry
Stir-fries like my ground beef and ramen noodle stir-fry and pad woon sen are staples in my house! Protein, veggies, noodles, a yummy sauce, and minimal pans? It’s always a hit!
My whole family (including my 5-year-old) will always eat any meal with flank steak, and I decided I needed more recipes in my repertoire that use it.
Here’s why you’re going to love it…
- Family friendly! The gluten-free beef noodle stir fry is perfect for weeknights and families! My 5-year-old can get a bit picky, but even he loves this dish.
- Simple ingredients you already have on hand. As long as you grab some flank steak and fresh veggies of your choice, you’ll probably already have some gluten-free spaghetti and coconut aminos in your pantry!
- Protein and veggies in one dish. You don’t have to worry about finding a separate recipe that checks both boxes, this one has it all.
- Gluten and soy-free. Traditional noodle stir-fries are made with soy sauce, and often a wheat-based noodle. There’s no need to modify this recipe to make it gluten-free; it’s already done for you with gluten-free pasta and a coconut aminos-based sauce!
Recipe Ingredients
See the recipe card below for full information on ingredients and quantities.
- Flank steak. I’ll always recommend flank steak for stir fries, but you can also use sirloin.
- Snow peas, carrots, onion, and brococli, and zucchini. The vegetables are very flexible in this recipe! You can use other veggies like cauliflower, bell peppers, etc!
- Gluten-free spaghetti. This recipe will also work with gluten-free rice noodles or ramen.
- Coconut aminos. This is a soy-free soy sauce substitute.
How to make gluten-free beef noodle stir fry
Here are the simple steps, with photos, to make this recipe. Find full instructions in the recipe card.
Step One. Make the sauce and cook the pasta. While the pasta is cooking, slice the flank steak and toss with salt, pepper, and arrowroot starch.
Step Two. Saute the veggies in a wok then set aside.
Step Three. Cook the flank steak until crisp.
Step Four. Add the veggies, sauce, and noodles and stir to coat.
How to cut & cook flank steak for tenderness
Flank steak can get chewy if you don’t prep and cook it correctly. Here are my tips on how to make perfectly tender flank steak.
- Cut it thin against the grain. Find the grain that runs along the steak, and slice it in the opposite direction. You want to make sure it’s sliced nice and thin!
- Cook it in batches. Don’t overcrowd the pan when you’re cooking flank steak for a stir fry, as it will result in too much steam, and an improperly cooked, chewy steak. Make sure the steak goes in the pan in an even layer for perfectly crisp steak.
Michelle’s Tips & Tricks
- Cook the pasta al dente. Cook the pasta until it’s just about done because it will cook further in the sauce when you finish the stir-fry.
- Switch up the veggies. This recipe is super flexible in terms of what veggies you use! Use what you have on hand that you’d usually use in a stir fry like bell peppers, edamame, etc to make it your own.
If you tried this Gluten Free Beef Noodle Stir Fry or any other recipe on my blog please leave a star rating and let me know how it went in the comments below. Thanks for visiting!
Other Asian Inspired Noodle Recipes to Try…
Gluten-Free Beef Noodle Stir Fry
Want to save this for later?
Just drop your name and email below. Then we’ll email right to your inbox. ✉️
Ingredients
For the sauce
- ⅓ cup coconut aminos
- 3 tbsp orange juice
- 2 tsp rice vinegar, sub apple cider vinegar
- 2 tsp coconut sugar
- 1 clove garlic, grated
- 1 thumb ginger, grated
- 2 tsp arrowroot starch
For the stir fry
- 8 oz gluten free spaghetti
- 1 lb flank steak
- Salt & pepper
- 2 tbsp arrowroot starch
- 2 tbsp avocado oil
- 1 yellow onion, halved and sliced thin
- ½ cup snow peas
- 1 cup broccoli florets
- 1 zucchini, chopped in half moons
- 1 medium carrot, sliced thin
- 2 tsp sesame oil, see notes for AIP
- 2 tsp sesame seeds
Instructions
- Add the ingredients for the sauce to a bowl and whisk well. Set aside.
- Bring a pot of salted water to a boil and cook the pasta as directed until al dente. Strain and lightly coat with avocado oil to avoid sticking. Set aside.
- While the water boils and pasta cooks, remove the flank steak from the fridge and allow to sit on the counter for 20 minutes.
- Slice the flank steak thin against the grain. Add to a bowl and toss with salt and pepper and 2 tbsp of arrowroot starch. Set aside.
- Using a large deep pan or wok, add the avocado oil over medium high heat. Add vegetables and stir fry for 7-8 minutes or until the onions are translucent and the veggies are tender and lightly crisp. Season with salt and pepper and set aside.
- Add more oil if needed, and add add the flank steak to a pan in a single layer, working in batches if needed. Cook the steak for 2-3 minutes on each side or until crisp.
- Reduce the heat to low. Add the vegetables back to the pan along with the sauce, and noodles. Stir fry to coat the vegetables, noodles, and steak in the sauce.
- Finish with seasame oil and sesame seeds before serving.
