This gluten-free recipe can easily be adapted to use whatever ingredients you have on hand. For example, snow peas or sugar snap peas can replace the bell pepper (cook them along with the pasta during the last 3 minutes), or substitute chicken for the beef.
Chinese-Style Peanut Noodles with Seared Beef
3/4 lb. (375 g) boneless beef top sirloin, trimmed, halved lengthwise and partially frozen
5 Tbs. (3 fl. oz./80 ml) gluten-free tamari
1 3/4 tsp. sugar
4 green onions, minced
1 1/2 tsp. plus 2 Tbs. Asian sesame oil
Kosher salt and freshly ground pepper, to taste
1⁄3 cup (4 oz./125 g) creamy old fashioned–style peanut butter
2 Tbs. minced fresh ginger
2 Tbs. balsamic vinegar
1/2 tsp. red pepper flakes
10 oz. (315 g) gluten-free spaghetti
1 large red bell pepper, halved lengthwise and seeded, then halved crosswise and very thinly sliced
1 Tbs. vegetable oil
1⁄4 cup (1/4 oz./7 g) chopped fresh cilantro
Cut the beef across the grain into 1⁄4-inch (6-mm) slices. In a bowl, combine 2 Tbs. of the tamari and 3⁄4 tsp. of the sugar and stir to dissolve. Mix in half of the green onions, 1 1⁄2 tsp. of the sesame oil and a generous amount of black pepper. Add the beef and stir to coat. Set aside.
In a food processor, combine the peanut butter, ginger, vinegar, pepper flakes, the remaining 3 Tbs. tamari, the remaining green onions, 1 Tbs. of the sesame oil and 1 tsp. of the sugar. Add 1⁄4 cup (2 fl. oz./60 ml) hot water and process until well blended to make a sauce.
Add the spaghetti to a large pot of boiling salted water and stir well. Cook, stirring frequently, until al dente, about 8 minutes. Drain, rinse briefly with cold water, and drain well. Place in a warmed bowl. Add the remaining 1 Tbs. sesame oil and stir to coat. Mix in the bell pepper and sauce to taste. Mix to coat the noodles, then season to taste with salt and pepper.
In a heavy large frying pan over high heat, warm the vegetable oil. Working in batches, sear the beef in a single layer, about 20 seconds on each side. Transfer to a cutting board and halve each piece lengthwise. Divide the noodles among 4 bowls, top with the beef, sprinkle with cilantro and serve immediately. Serves 4.
Find more quick, gluten-free dinner recipes in our book Weeknight Gluten Free, by Kristine Kidd.