Gluten Free Ground Beef & Noodle Stir Fry

In our family we love theme dinner nights.  If it’s Asian food I like to break out the bamboo mats and chopsticks.  Whether you have small kiddos who you are encouraging to try new foods, or you are cooking for yourself, this is an easy, veggie packed dinner that makes for great leftovers.  


Here’s What You’ll Need:

1 Pound Ground Beef

1 Small Onion, roughly chopped into large pieces

1 Bell Pepper, cut into large chunks

1 Bunch Broccoli, divided into bite sized florets (SAVE THE STEM – set it aside)

4 Medium Carrots, cut into thick strips

Asian Style Rice Noodles (I like these brown rice Pho noodles pictured below) – There are many brands of gluten free rice noodles suitable for this stir fry  and they are located in your Ethnic Foods Aisle of the Grocery Store  IMG_3874

What You Need for the Sauce:

1 Clove of Garlic, minced

1/4 C. Braggs Amino Acids (tastes just like soy sauce but is gluten free and better for you than soy sauce) or you can use gluten free Tamari Sauce 0d2aafc88240ccb493491288de12032c.image.250x550

1/4 C. Packed Brown Sugar

1 T. Freshly Grated Ginger (you can use a regular grater or this tool which is handy to have around)


          *if you don’t have fresh ginger, use 1/2 tsp. of dried ginger

1 T. Siracha Sauce (LOVE this stuff)   IMG_3872

2 T. Rice Vinegar or Apple Cider Vinegar

1 T. Peanut Butter (yes….peanut butter though you can substitute with cashew, almond, or Sunbutter)

Mix the Sauce Ingredients Together and Let Them Get Their Saucy On While You Cook up the Meat & Veg



See the peeled and chopped up broccoli stem hiding behind the florets?

Remember that broccoli stem I had you save?  Peel it and chop it up to add to your bowl of veggies.  Many people don’t know that the stem is a nutritious and fiber packed edible part of the vegetable.  It has a very mild flavor and unless you tell people, they won’t even know it’s in there!  IMG_3855 IMG_3857

Haul out your wok or a really big frying pan and put it over high heat.  Fry up the ground beef, stirring frequently – you want a nice browning on the meat to add more flavor.  Cook until there is only a hint of pink left.

Throw in your veggies.  If you are wanting to use different vegetables than those listed above, make sure that all softer vegetables (like mushrooms or zucchini) are added at the very end of you cooking time or they will mush  up.  Fry for about 3 minutes, stirring frequently.


While the Veggies are Cooking, Heat  2 Quarts of Water to Boiling in a Separate Pot and Cook Noodles According to the Package Directions (the Pho Noodles I’ve used only take 1 minute to cook – hooray!!)  Drain the Noodles but SAVE 1 CUP of the Pasta Water


Toss the noodles you’ve just cooked up, the reserved 1 C. of pasta water, and the sauce that you mixed up earlier into the wok and stir until all is warmed through.  Give it a taste test to see if you need to adjust the heat.  You can always add more of that yummy Siracha Sauce.


It’s Pho Good!


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