One-Pot Mongolian Beef with Rice Noodles {Gluten-Free, Water-Based Cooking}
A simple, gut-friendly take on classic Mongolian beef made with flank steak, coconut aminos, and a naturally sweet, thickened sauce. Tossed with rice noodles and mushrooms for a cozy, flavorful bowl that comes together fast.
Equipment
- Large pot or Dutch Oven
Ingredients
For the bowls
- 1 14-ounce package stir-fry rice noodles
- 1 8-ounce carton of organic white or shiitake mushrooms
- 1 pound flank or hanger steak, cut into pieces
- Sea salt to taste
- Green onion for garnish optional
For the sauce
- ¾ cup coconut aminos
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 2 teaspoons sesame oil
- 2 garlic cloves minced
- 1 teaspoon grated ginger
- ½ teaspoon fish sauce optional
- 2 teaspoons arrowroot starch
Instructions
- Cook the rice noodles according to the package instructions. Drain and set aside.
- In a large pot or deep skillet over medium-high heat, pour in enough broth to coat the bottom (about ½ cup). Add the mushrooms and a pinch of sea salt. Stir to coat, then cover and cook for 7 to 8 minutes, until the mushrooms have softened and released their juices.
- Add the sliced steak to the pot and stir to combine with the mushrooms. Cook for about 8 minutes, stirring occasionally, until the beef is browned and mostly cooked through.
- Meanwhile, make the sauce: In a small bowl or blender, combine the coconut aminos, rice vinegar, honey, sesame oil, garlic, ginger, fish sauce, and arrowroot starch. Whisk or blend until smooth.
- Once the beef is cooked to your liking, add the cooked rice noodles to the pot. Stir to combine with the beef and mushrooms. Pour the sauce over the mixture and toss to coat. Cook for 3 to 5 minutes, until the sauce thickens slightly.
- Divide the noodles between bowls. Top with green onions, if desired. Enjoy warm.