Mongolian Beef Noodles {gluten-free}

I’m busy trying to cook through my jam-packed freezer. Though it feels like I’ve made a serious dent, I still have a long way to go. About a year ago or so I purchased two pounds of flank steak and only cooked one. So I took to Pinterest to look up flank steak recipes and found the perfect one at

I made my dish gluten-free because I happened to have gluten free noodles in my pantry. I discovered Ronzini GF noodles a few weeks ago at QFC; I swear you wouldn’t know the difference if no one had told you they were GF. I loved this recipe a lot. It was just the right amount of spiciness and sweet. The next time I make this recipe, I’ll try to thicken the sauce a bit by cooking it down. The sauce was a little too runny for my liking.


  • 1 T. vegetable oil
  • 3 T. Minced garlic
  • 1 c. Tamari GF soy sauce
  • 3/4 c. water
  • 1 1/2 c. dark brown sugar
  • 6 T. Sriracha, plus more for garnish
  • 1/2 c. vegetable oil
  • 1 1/2 lb. flank steak
  • 1/2 c. cornstarch
  • salt
  • 1 bunch green onions, sliced into 1 inch pieces (the green part)
  • 1 lb. dry spaghetti or linguine noodles (gluten-free)
  • additional chopped green onions for garnish


  1. Slice flank steak against the grain into ¼ inch thick bite-size slices, tilting blade of knife at 45 degree angle. Toss steak pieces in a ziplock baggy with cornstarch and a bit of salt. All pieces should be coated. Let beef sit 20 minutes (to tenderize the beef.)
  2. Meanwhile, begin cooking noodles according to package directions.
  3. Heat one tablespoon of oil in a saucepan over med-low heat, until hot but not smoking. Add garlic to the pan, stir for a minute or two. Add soy sauce and water. Add brown sugar and Sriracha, stir well, and bring to boil at medium heat. Let sauce thicken/reduce the sauce boiling over medium-high heat until you have the desired consistency. Remove from heat and set aside.
  4. Heat ½ cup oil in a large wok or large skillet over medium until hot but not smoking. Add beef to pan and cook one one side until the beef browns on the exterior; turn the beef to brown the other side. Pour out most of the oil if there’s any left in the pan. Add the sauce, cook and stir for a few minutes. Add green onions and cook until onions are wilted.
  5. Toss hot noodles with beef mixture. (You will have more beef and sauce than needed–serve leftovers with rice.) Garnish with additional Sriracha and chopped green onions.

Recipe rating: 

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