Taiwanese Beef Noodle Bowl (Gluten-free)

 

Ingredients

For the Beef and Sauce:

• ½ cup regular strength beef broth
• 2 tablespoons gluten-free Asian oyster sauce
• 4 tablespoons gluten-free Tamari, or low sodium soy sauce
• 1 teaspoon seasoned Asian rice vinegar
• 1 teaspoon chinese five spice powder
• 1 tablespoon RAW honey
• 2 tablespoons olive oil
• 1 small onion, chopped
• 1 teaspoon freshly peeled/minced ginger
• 7 cloves fresh garlic, chopped
• 1 lbs 90% lean ground beef
• ½ cup canned bamboo shoots, drained

For the Noodles:

• 1 lb gluten-free spaghetti, linguini, or rice noodles or bean threads
• 2 tablespoons olive oil
• 2 tablespoons Asian toasted sesame oil
• ¼ teaspoon onion powder
• ¼ teaspoon garlic powder
• kosher salt and freshly ground black pepper, to taste

Instructions

• In a bowl, gently whisk together the beef broth, oyster sauce, soy sauce, rice vinegar, five-spice powder, and honey to combine well. Set aside.
• In a large, deep skillet, add 2 TB olive oil over medium high heat until oil is hot. Add onion and stir 1 minute. Add ginger and garlic, stirring another 1-2 min or until aromatic. Add ground beef and your set-aside bowl of soy sauce mixture. Cook, breaking up the beef into small bits, until fully cooked through; about 2-3 min. Add bamboo shoots, stir, and turn heat off. Cover to keep warm.
• Bring a large pot of generously salted water to boil. Cook your choice of noodles just to al dente, according to package instructions. Drain fully, give noodles a brief rinse with warm water, and drain again to remove all excess water. Return cooked noodles back to large pot, now empty. Toss noodles with 2 TB olive oil and 2 TB toasted sesame oil to coat. Add onion powder, garlic powder, and sprinkle with kosher salt and freshly ground black pepper to taste.
• Divide noodles into individual bowls and spoon generously with warm beef and sauce. Top with freshly sliced green onions.