Red Meat Allergy Friendly Gluten Free Beef Chow Fun
Total time1 hr
Prep time25 min
Cook time15 min
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Learn more →Ingredients
4 servings
For the noodles
- 12 oz dried wide rice noodles (about ¼-inch wide)
For the beef marinade
- 1 lb flank steak, thinly sliced against the grain into ¼-inch stripsChef's tipUse the same weight and cut the chicken to match the recipe. Cook it to 165°F (74°C). For a long braise, slow-cooker recipe, or pressure-cooker recipe, shorten the cooking time because chicken thighs tenderize faster than steak.
- 2 tbsp tamari
- 1 tbsp cornstarch
- 1 tsp sesame oil
- ½ tsp baking soda
For the sauce
- 2 tbsp tamari
- 2 tbsp gluten free oyster sauce
- 1 tbsp dark soy sauce (gluten free)
- 1 tsp sugar
- ½ tsp white pepper
For the stir-fry
- 3 tbsp neutral oil (such as avocado oil or canola oil), divided
- 3 scallions, cut into 2-inch pieces, white and green parts separated
- 2 cups bean sprouts
Instructions
- 1
Soak the dried rice noodles in a large bowl of room-temperature water for 20 minutes, until pliable and just barely flexible but not fully soft — they will finish cooking in the wok. Drain in a colander and set aside.
- 2
In a medium bowl, combine the sliced flank steak with 2 tbsp tamari, cornstarch, sesame oil, and baking soda. Toss well to coat and let marinate at room temperature for 15 minutes while the noodles soak.
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