Chinese-Style Peanut Noodles with Seared Beef
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
Ingredients
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
- 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.
- 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.
- 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.
- 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.
