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Chinese-Style Peanut Noodles with Seared Beef

It's even gluten-free!
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Just because you're gluten-free doesn't mean noodle bowls are a thing of the past. This peanut noodles with seared beef will satisfy your noodle bowl craving—made with gluten-free spaghetti and loaded with vegetables in a peanut butter sauce.

This recipe was provided by Kristine Kidd, author of Weeknight Gluten-Free.

Makes 4 servings


Boneless beef top sirloin, 3/4 lb (375 g), trimmed, halved lengthwise, and partially frozen
Gluten-free tamari, 5 tablespoons (3 fl oz/80 ml)
Sugar, 1 3/4 teaspoons
Green onions, 4, minced
Asian sesame oil, 1 1/2 teaspoons plus 2 tablespoons
Kosher salt and freshly ground pepper
Creamy old fashioned–style peanut butter, 1/3 cup (4 oz/125 g)
Fresh ginger, 2 tablespoons minced
Balsamic vinegar, 2 tablespoons
Red pepper flakes, 1/2 teaspoon
Gluten-free spaghetti, 10 oz (315 g) (I like Schar)
Large red bell pepper, 1, halved lengthwise and seeded, then halved crosswise and cut into very thin slices
Vegetable oil, 1 tablespoon
Fresh cilantro, 1/4 cup chopped

How To Make It

  1. Cut the beef across the grain into 1/4-inch (6-mm) slices. In a bowl, combine 2 tablespoons of the tamari and 3/4 teaspoon of the sugar and stir to dissolve. Mix in half of the green onions, 1 1/2 teaspoons of the sesame oil, and a generous amount of black pepper. Add the beef and stir to coat. Set aside.
  2. In a food processor, combine the peanut butter, ginger, vinegar, pepper flakes, remaining 3 tablespoons tamari, remaining green onions, 1 tablespoon of the sesame oil, and 1 teaspoon of the sugar. Add 1/4 cup (2 fl oz/60 ml) hot water and process until well blended to make a sauce.
  3. Add the spaghetti to a large pot of boiling salted water 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 tablespoon sesame oil and stir to coat. Mix in the bell pepper and sauce to taste. Mix to coat the noodles, then season to taste with salt and pepper.
  4. In a heavy large frying pan over high heat, warm the vegetable oil. Working in batches, sear the beef in a single layer, about 20 seconds on each side. Transfer to a cutting board and halve each piece lengthwise. Divide the noodles among 4 bowls, top with the beef, sprinkle with cilantro, and serve.

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