Thai Rice Noodle Bowl with Steak
If you’re looking for a healthy, simple and tasty Asian dish, you’ve come to the right place. This Thai Rice Noodle Bowl with Steak is full of flavor, healthy veggies and pretty, to top it off.
  • CourseDinner, Lunch, Main Dish
  • CuisineAsian
Prep Time
Cook Time Passive Time
15minutes 2hours
Prep Time
Cook Time Passive Time
15minutes 2hours
For the steak
For the noodle bowl
  1. In a bowl mix the marinade.
  2. Slice the the steak (across the grain) and add it to the bowl with the marinade. Marinate the steak for at least 30 minutes. I like to marinate mine for about 2 hours.
  3. Cook rice noodles, according to package directions. Set aside.
  4. Heat a wok, or skillet with high sides, to medium-high heat. Add steak, dump extra marinade.
  5. Cook steak, turning occasionally, until browned, about 8-10 minutes. Remove steak, to a bowl for plate and set aside for later.
  6. While the steak is cooking make the sauce. Mix red pepper flakes, ginger, lime juice, water, garlic, coconut sugar, tamari and Sriracha.
  7. Turn the skillet to medium heat and add about 2 tablespoons oil. Add the carrots, yellow and red bell peppers, kale and bean sprouts. Cook for about 5 minutes, until tender crisp.
  8. Add the noodles back to the pan along with the sauce, green onions, almonds. Stir until warmed and all incorporated. Finally, stir in a few drops of sesame oil and sesame seeds.
  9. Serve immediately topped with your desired toppings such as extra almonds, cilantro, Sriracha or a squeeze of lime.
Recipe Notes

I used almonds because my son is allergic to peanuts. But peanuts are more commonly used in Thai dishes. So, feel free to sub in peanuts. It’d be delicious too!

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