Chinese-Style Peanut Noodles With Seared Beef
This flavorful and satisfying gluten-free beef and peanut noodle bowl is a perfect weeknight meal that's sure to impress. Tender beef slices are marinated in a savory tamari mixture, then paired with gluten-free spaghetti coated in a creamy peanut sauce with hints of ginger and red pepper flakes. Topped with fresh cilantro for a burst of color and flavor, this dish is a harmonious blend of textures and tastes that will keep you coming back for more.
— Constant Cookbook
Ingredients
- 3/4 lb. boneless beef top sirloin, trimmed, halved lengthwise
- and partially frozen
- 5 Tbs. gluten-free tamari
- 1 3/4 tsp. sugar
- 4 green onions, minced
- 1 1/2 tsp. plus 2 Tbs. Asian sesame oil
- Freshly ground black pepper, to taste
- 1/3 cup creamy old fashioned-style peanut butter
- 2 Tbs. minced fresh ginger
- 2 Tbs. balsamic vinegar
- 1/2 tsp. red pepper flakes
- 1/4 cup hot water
- Kosher salt, to taste
- 10 oz. gluten-free spaghetti, such as Schar
- 1 large red bell pepper, halved lengthwise and seeded, then
- halved crosswise and cut into very thin slices
- 1 Tbs. vegetable oil
- 1/4 cup chopped fresh cilantro
Instructions
- Cut the beef across the grain into 1/4-inch slices. In a bowl, combine 2 Tbs. of the tamari and 3/4 tsp. of the sugar and stir to dissolve. Mix in half of the green onions, 1 1/2 tsp. of the sesame oil and a generous amount of black pepper. Add the beef and stir to coat. Set aside.
- In a food processor, combine the peanut butter, ginger, vinegar, red pepper flakes, the remaining 3 Tbs. tamari, the remaining green onions, 1 Tbs. of the sesame oil and the remaining 1 tsp. sugar. Add the hot water and process until well blended to make a sauce.
- Meanwhile, bring a large pot of salted water to a boil over high heat. Add the spaghetti and stir well. Cook, stirring frequently, until al dente, about 8 minutes. Drain, rinse briefly with cold water and drain well. Place in a warmed bowl. Add the remaining 1 Tbs. sesame oil and stir to coat. Stir in the bell pepper and sauce to taste. Stir to coat the noodles, then season with salt and black pepper.
- In a large, heavy fry pan over high heat, warm the vegetable oil. Working in batches, sear the beef in a single layer, about 20 seconds per side. Transfer to a cutting board and cut each piece in half lengthwise. Divide the noodles among 4 bowls, top with the beef and sprinkle with the cilantro. Serve immediately. Serves 4.
- Adapted from Williams-Sonoma <i>Weeknight Gluten Free,</i> by Kristine Kidd (Weldon Owen, 2013).
Yield
Serves 4.
Comments
No comments found.