Juicy, tender beef is tossed with THE BEST Thai Peanut Sauce & rice noodles in this deliciously easy, gluten free Thai Beef Noodle Bowl! After the beef soaks in a tenderizing marinade for 30 minutes, it only takes 15 minutes to toss this recipe together!

Quick, simple and so flavorful, this dish is guaranteed to be a new go-to weeknight favorite!

Thai beef and noodles in white bowl, topped with diced green onions

In my recipe for Kung Pao Beef, I shared my secret for getting the most tender beef.  Don’t worry, it’s super simple and I’m using the same technique to make these Thai Beef Noodle Bowls!

After a quick soak in the magical tenderizing marinade, the beef is stir fried. It’s then tossed with my famous Thai Peanut Sauce. The sauce that has been seen in recipes for Sweet Potato Buddha Bowls & Chicken Naan Pizzas. This sauce is so versatile and you online need 5 minutes to whip it up!

In this recipe, I tossed the beef and peanut sauce with rice noodles. For a low carb meal, you can mix it up and toss it with zucchini noodles. It’s also delicious served over cauliflower rice.

You can also add veggies to the noodle dish. Stir fry in some broccoli, sugar snap peas or sliced bell peppers with the beef. And if you want to spice it up, add Thai chilies, red pepper flakes or a drizzle or sriracha to kick it up a notch!

Sliced beef, noodles and sliced green onions in bowl with chopsticks on the side

How to make Thai Beef Noodle Bowls

  • Marinade the beef. This is that secret tenderizing technique I was telling you about!
    • Add mirin, soy sauce (Tamari for gluten free), corn starch and baking soda to a large Ziplock bag.
      • Quick Tip! Mirin is Japanese rice wine. It can easily be found in the Asian section of most major grocery stores.
    • Add slices of flank steak and toss until it’s coated in the marinade.
    • Place in the refrigerator and marinate for 30-60 minutes.
  • Cook the noodles.
    • Bring a large pot of water to boil on the stove.
    • Add the rice noodles and cook according to package directions.
      • Quick Tip! Depending on the size of the rice noodles, they generally cook very quickly, usually 3-4 minutes in boiling water.
    • Drain the rice noodles and set aside.
  • Stir fry the beef.
    • Once the beef has marinated for at least 30 minutes, remove it from the marinade. Place it in a large skillet or wok on the stove over medium high heat.
    • Stir fry the steak for 3-4 minutes.
    • Add the noodles and Thai Peanut Sauce to the skillet with the stir fried beef.
    • Toss everything together, then serve immediately.

What cut of steak should I use for Thai Beef?

I use flank steak in this Thai Beef recipe, but skirt steak or sirloin could also be used. Each of these cuts of steak should be thinly sliced for this recipe. Each cut will also benefit from marinating before stir frying for supremely tender beef!

How to make Low Carb Thai Beef

To make this Thai Beef recipe low carb, ditch the noodles for one of these alternative serving options.

  • Cauliflower Rice – serve the Thai Beef tossed with peanut sauce over cauliflower rice instead of tossed with noodles. One cup of cauliflower rice is 5 carbs. This is 77 less carbs than a serving of rice noodles in this dish.
  • Zucchini Noodles – toss the beef and peanut sauce with zucchini noodles, like I did in this recipe for Pad Thai Zoodles. One cup of cooked zucchini noodles is 7 carbs, saving you 75 carbs from the rice noodle version of this dish.
  • Lettuce Wraps – toss the beef in peanut sauce, then serve it in butter or iceberg lettuce cups for no additional carbs.

Add some veggies!

No matter how you’re serving the dish, veggies can easily be stir fried in with the beef for extra vitamins and to make the dish extra filling! With 1-2 cups of added veggies, this dish can easily serve 3-4 people.

If adding veggies to the dish, place 1 tbsp sesame oil in a large skillet or wok. Add the veggies and stir fry for 4-5 minutes, then add the beef and stir fry for an additional 3-4 minutes. Add the noodles and Thai Peanut Sauce. Toss everything together and serve.

Tons of veggies would work in this dish, but these are a few of my favorite additions!

  • Broccoli Florets
  • Sliced Bell Peppers
  • Sugar Snap Peas
  • Sliced Mushrooms (white or crimini)
  • Sliced Carrots
  • Large Diced Onions

Rice noodles swirled around chopsticks in a Thai beef noodle bowl

Don’t miss these other delicious noodle dishes!

Overhead shot of sliced beef and noodles in bowl with chopsticks on the side
Print Recipe Pin Recipe
5 stars (5 ratings)
Rate this Recipe

Thai Beef Noodle Bowl

Juicy, tender beef is tossed with THE BEST Thai Peanut Sauce & rice noodles in this deliciously easy, gluten free Thai Beef Noodle Bowl recipe!
Servings: 2 people
Prep Time: 15 mins
Marinating Time: 30 mins
Total Time: 45 mins
Author: Whitney Bond
Course: Main Course
Cuisine: Thai

Ingredients

Beef Tenderizer Marinade

  • 2 tbsp mirin
  • 4 tbsp gluten free soy sauce
  • 2 tsp cornstarch
  • 1 tsp baking soda
  • 1 lb flank steak , sliced against the grain into 1-2 inch strips

Noodle Bowl

  • 1 tbsp sesame oil
  • 7 oz rice noodles
  • ½ cup Thai peanut sauce, click link for recipe
  • 2 tbsp green onions, diced
  • 2 tbsp fresh cilantro, chopped
  • 1 tbsp peanuts, chopped

Instructions

Beef Tenderizer Marinade

  • Add the mirin, soy sauce, cornstarch and baking soda to a large ziplock bag.
  • Add the sliced flank steak and toss to make sure it’s well coated.
  • Place in the refrigerator for 30-60 minutes.

Thai Beef Noodle Bowl Bowl

  • Once the steak has tenderized for 30-60 minutes in the refrigerator, remove it from the fridge.
  • Bring a large pot of water to boil on the stove.
  • Add the sesame oil to a large skillet or wok on the stove over medium high heat.
  • Remove the steak from the marinade and add to the skillet. Cook for 3-4 minutes.
  • While the steak is cooking, place the rice noodles in the boiling water and boil for 3 minutes. (Refer to package directions & cook longer if instructed.)
  • Drain the noodles after 3 minutes and add to the skillet with the peanut sauce.
  • Toss everything together for 1-2 minutes on the stove, then serve immediately.
  • Top with diced green onions, chopped cilantro and peanuts.

Notes

  • Cut of steak: If flank steak cannot be found, skirt steak or sirloin can be used instead.
  • Low carb options: Instead of rice noodles, this dish can be served with zucchini noodles, cauliflower rice or in lettuce wraps for a low carb meal.
  • Veggie options: Vegetables such as broccoli, sugar snap peas, mushrooms or bell peppers can be stir fried into this dish. To add the veggies, heat the sesame oil in a large skillet and add the vegetables. Stir fry 4-5 minutes, then add the steak and stir fry for an additional 3-4 minutes. Add the noodles and peanut sauce, then toss to coat.

Nutrition Facts

Serving 4gCalories 975kcal (49%)Carbohydrates 109g (36%)Protein 61g (122%)Fat 30g (46%)Saturated Fat 6g (30%)Cholesterol 136mg (45%)Sodium 3909mg (163%)Potassium 917mg (26%)Fiber 3g (12%)Sugar 15g (17%)Vitamin A 87mg (2%)Vitamin C 1mg (1%)Calcium 78mg (8%)Iron 5mg (28%)
Did you make this recipe?Tag @WhitneyBond on Instagram and hashtag it #WBRecipes!

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.