Description
This Gluten-Free Beef Chow Fun is a delicious and healthy twist on a classic stir-fried noodle dish, featuring tender flank steak, soft rice noodles, fresh vegetables, and a flavorful umami-rich sauce made with coconut aminos and fish sauce. Perfect for those seeking a gluten-free meal without compromising on taste or texture.
Ingredients
Sauce Ingredients
- 1/4 cup coconut aminos
- 1 tbsp rice vinegar
- 2 tsp fish sauce
- 2 tsp coconut sugar
- 2 tsp arrowroot starch
Main Ingredients
- 8 oz rice noodles
- 1 lb flank steak, sliced thin against the grain
- 1 tbsp arrowroot starch
- 1/8 tsp baking soda
- 2 tbsp coconut aminos
- 1 tsp fish sauce
- 2 tsp coconut sugar
- Salt and pepper, to taste
- 2 tbsp avocado oil
- 1 onion, sliced thin
- 3 cloves garlic, minced
- 1 small thumb ginger, sliced into large pieces
- 3/4 cup mung bean sprouts
- 5-6 green onions, sliced into 1″ pieces
Instructions
- Prepare the sauce: In a small bowl, whisk together 1/4 cup coconut aminos, 1 tbsp rice vinegar, 2 tsp fish sauce, 2 tsp coconut sugar, and 2 tsp arrowroot starch until well combined. Set the sauce aside for later use.
- Soften the noodles: Place the rice noodles in a large, deep bowl and soak them in very hot water. Use tongs to gently separate and stir every few minutes to ensure even softening. Once the noodles are soft but still slightly al dente, drain thoroughly and set aside.
- Marinate the steak: In a bowl, toss the thinly sliced flank steak with 1 tbsp arrowroot starch, 1/8 tsp baking soda, 2 tbsp coconut aminos, 1 tsp fish sauce, 2 tsp coconut sugar, and salt and pepper to taste. Mix well to coat and let the steak marinate for 10 minutes to tenderize and flavor the meat.
- Cook the steak: Heat 2 tbsp avocado oil in a wok or large deep pan over medium-high heat. Add the marinated steak in batches if needed to avoid overcrowding. Cook for 2-3 minutes on each side until the steak pieces develop a crisp exterior and are cooked through. Remove cooked steak and set aside.
- Sauté aromatics and vegetables: Reduce heat to medium and add more oil if necessary. Add the minced garlic, sliced onion, and large ginger pieces to the pan. Sauté until the onion becomes translucent. Remove the ginger pieces from the pan. Then add mung bean sprouts and sliced green onions, continuing to sauté for about 3 minutes until the vegetables soften. Lightly season with salt and pepper.
- Combine and finish stir-fry: Return the cooked steak and softened rice noodles to the pan with the vegetables. Pour in the prepared sauce and gently stir to combine. Cook for about 2 minutes, allowing the sauce to thicken and coat the stir-fry evenly.
- Final seasoning: Remove the pan from heat and taste the dish. Adjust seasoning with additional salt, pepper, or coconut aminos if desired. Serve immediately for best flavor and texture.
Notes
- Soaking rice noodles in very hot water instead of boiling helps keep them firm and prevents them from becoming mushy during stir-frying.
- Marinating steak with baking soda tenderizes the meat, resulting in a more tender and juicy texture.
- If you can’t find coconut aminos, soy sauce can be a substitute, but it will add gluten unless you use tamari.
- Use a large wok or skillet to avoid overcrowding and ensure even cooking of the steak and noodles.
- Remove ginger pieces after infusing flavor to avoid overpowering the dish.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
