Description
Simple Spicy Kung Pao Beef Noodles make it easy to forget about the take out. This Kung Pao Beef Recipe is filled with sliced steak, fresh vegetables, cashews, noodles then all tossed with sweet ‘n spicy sauce! It’s the perfect easy dinner recipe.Â
Ingredients
Scale
Kung Pao Sauce:
- 1/2 cup tamari sauce (or soy sauce)
- 4 tablespoons rice wine vinegar
- 2 1/2 tablespoons honey
- 1 tablespoon sesame oil
- 1 tablespoon garlic chili sauce (found in asian food section)
- 1/3 cup water
- 1 tablespoon corn starch
- 1 lb. gluten free spaghetti noodle
Noodles:
- 1 tablespoon sesame oil
- 1 pint shitake mushrooms, sliced (sub with button if needed)
- 1 red pepper, julienned
- 2 carrots, grated
- 1/3 cup green onions, sliced
- 1/4 cup chopped cilantro
- 1 lb. steak stir fry strips (or you could you 1lb of flank steak and thinly slice)
- 1/4 cup raw cashews, roughly chopped
Instructions
- To a small sauce pan add: tamari sauce, rice wine vinegar, honey, sesame oil and garlic chili sauce. Whisk together and bring to a boil.
- In a small bowl add water and corn starch, mix together to create a slurry and add to tamari sauce mixture. Whisk together and simmer until thickened. Remove from heat and set aside.
- Bring a pot of water to a boil. Add spaghetti noodles and cook until al dente. Once done drain and add to a large bowl.
- In the meantime heat a large skillet to medium high heat. Add 1 tablespoon of sesame oil and shitake mushrooms. Saute for 2-3 minutes per side, until browned and add mushrooms to the bowl full of noodles.
- Next, add steak to the same pan you just cooked the mushrooms in. Sear for 1-2 minutes per side.
- Add steak to the bowl filled with noodles along with raw carrots, red peppers, green onions, cilantro and cashews. Pour Kung Pao Sauce over the noodles and toss everything together and serve.
Notes
Sauce inspired by Creme de le Crumb
