Description

Craving a vibrant, flavor-packed dish that’s perfect for a quick dinner? These Stir-Fried Beef Bowls with Rice Noodles are your ideal choice! Featuring tender, thinly sliced beef stir-fried with a savory-spicy sauce, served over rice noodles with crisp Boston lettuce, snap peas, and fresh herbs, this bowl is a delightful mix of umami, heat, and freshness

Ingredients

Stir-Fried Beef

Coconut Oil (1 Tbsp): Adds a subtle tropical flavor for sautéing.
Scallions (1 bunch, thinly sliced): Provide mild, oniony crunch.
Ginger (1 Tbsp, minced): Brings warm, zesty depth.
Garlic (3 cloves, minced): Enhances savory flavor.
Flank or Skirt Steak (1 lb, thinly sliced): Delivers tender, beefy protein.
Soy Sauce (3 Tbsp): Adds savory, umami richness (use tamari for gluten-free).
Rice Vinegar (2 Tbsp): Provides tangy, mild acidity.
Sweet Chile Sauce (¼ cup): Brings sweet-spicy balance.
Sriracha (2 tsp): Adds a fiery kick.

Noodles and Vegetables

Rice Vermicelli (4 oz): Offers light, tender texture.
Boston Lettuce (8 leaves): Creates a crisp, fresh base.
Snap Peas (1 cup): Provide sweet, crunchy texture.
Limes (2, cut into quarters): Add bright, citrusy freshness.
Chopped Peanuts (½ cup): Offer nutty crunch.
Red Chili Pepper (½, such as Fresno, thinly sliced): Adds mild heat and color.
Cilantro Leaves (¼ cup): Infuse vibrant, herbaceous flavor.
Mint Leaves (¼ cup): Bring cool, refreshing notes.
Basil Leaves (¼ cup): Add sweet, aromatic freshness.

Substitutions and Variations

Flank/Skirt Steak: Swap with chicken breast, shrimp, or tofu for vegetarian (cook tofu 3–4 minutes per side).
Rice Vermicelli: Replace with zucchini noodles or shirataki noodles for keto (~2–3g net carbs per serving).
Soy Sauce: Use tamari for gluten-free or coconut aminos for soy-free.
Sweet Chile Sauce: Swap with hoisin sauce (check for gluten-free) or a mix of honey and chili flakes.
Sriracha: Omit for mild flavor or use chili garlic sauce for variety.
Keto Adjustment: Use shirataki noodles, reduce snap peas to ¼ cup, and swap sweet chile sauce with sugar-free chili sauce (~2–3g net carbs per serving).
Gluten-Free Version: Use tamari or gluten-free soy sauce; ensure sweet chile sauce is gluten-free.
Vegan Version: Replace beef with tofu or mushrooms; ensure soy sauce and chile sauce are vegan-friendly.
Spicy Version: Increase Sriracha to 1 Tbsp or add ½ tsp red-pepper flakes.

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Instructions

Step 1: Make the Stir-Fried Beef

In a large skillet, melt 1 Tbsp coconut oil over medium heat.
Add 1 bunch thinly sliced scallions, 1 Tbsp minced ginger, and 3 minced garlic cloves; sauté until fragrant, about 2 minutes.
Add 1 lb thinly sliced flank or skirt steak and stir-fry until it begins to brown, 5–6 minutes.
Stir in 3 Tbsp soy sauce, 2 Tbsp rice vinegar, ¼ cup sweet chile sauce, and 2 tsp Sriracha. Simmer for 2 minutes, then remove from heat.

Tip: Slice beef against the grain for tenderness; stir frequently to prevent garlic from burning.

Step 2: Prepare the Noodles and Vegetables

Place 4 oz rice vermicelli in a large, heat-safe bowl.
Bring a medium saucepan of water to a boil, then pour over the noodles. Let sit until tender, about 5 minutes, then drain well.

Tip: Check noodle tenderness early to avoid over-soaking; rinse briefly with cold water to stop cooking.

Step 3: Assemble the Bowls

Line up four bowls and place 2 Boston lettuce leaves in each.
Divide the drained rice noodles and stir-fried beef evenly among the bowls, resting on the lettuce.
Top each bowl with ¼ cup snap peas, 2 lime quarters, 2 Tbsp chopped peanuts, sliced red chili pepper, and 1 Tbsp each of cilantro, mint, and basil leaves.

Tip: Arrange ingredients for a colorful presentation; add herbs last for maximum freshness.

Step 4: Serve

Serve immediately with extra lime wedges or Sriracha on the side for customization.

Tip: Squeeze lime juice over the bowl just before eating to enhance flavors.