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Gluten-Free Beef and Noodles

A cozy, one-pan style gluten-free beef and noodles dish with tender beef strips, savory garlic-onion gravy, and perfectly cooked gluten-free noodles for a comforting weeknight meal.
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Prep Time 20 minutes
Cook Time 30 minutes
Servings 4
Calories 520 kcal

Ingredients
  

  • 12 oz gluten-free noodles
  • 1 lb beef sirloin, thinly sliced into strips
  • 2 tbsp olive oil
  • 1 tbsp unsalted butter
  • 1 medium yellow onion, thinly sliced
  • 3 cloves garlic, minced
  • 2 cups gluten-free beef broth
  • 1 tbsp gluten-free tamari or soy sauce alternative
  • 1 tsp Worcestershire sauce (gluten-free)
  • 1 tsp dried thyme
  • 1 tsp dried parsley
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 2 tbsp cornstarch
  • 3 tbsp cold water
  • 0.25 cup fresh parsley, chopped

Instructions
 

  • Bring a large pot of salted water to a boil and cook the gluten-free noodles according to the package directions until just al dente. Drain well and set aside.
  • While the noodles cook, pat the beef sirloin strips dry with paper towels and season them lightly with a pinch of the salt and black pepper.
  • Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add half of the beef strips in a single layer and sear for 1 to 2 minutes per side until browned but not fully cooked through. Transfer the beef to a plate and repeat with the remaining 1 tablespoon of olive oil and beef strips.
  • Reduce the heat to medium and add the unsalted butter to the same skillet. Once melted, add the sliced yellow onion and cook, stirring often, for 4 to 5 minutes until softened and lightly golden, scraping up any browned bits from the bottom of the pan.
  • Stir in the minced garlic and cook for 30 seconds to 1 minute until fragrant, being careful not to let it burn.
  • Pour in the gluten-free beef broth, gluten-free tamari or soy sauce alternative, and Worcestershire sauce. Add the dried thyme, dried parsley, remaining salt, and black pepper. Stir well to combine and bring the mixture to a gentle simmer.
  • In a small bowl, whisk together the cornstarch and cold water until completely smooth with no lumps, creating a slurry.
  • Slowly pour the cornstarch slurry into the simmering broth mixture while stirring constantly. Continue to simmer for 2 to 3 minutes, stirring, until the sauce thickens into a glossy gravy that coats the back of a spoon.
  • Return the seared beef strips and any accumulated juices to the skillet, stirring to coat them in the gravy. Let the beef simmer gently in the sauce for 3 to 4 minutes until cooked through and tender.
  • Add the cooked gluten-free noodles to the skillet, tossing gently with tongs or a large spoon until the noodles are evenly coated in the beef gravy and everything is well combined.
  • Sprinkle the chopped fresh parsley over the beef and noodles, give everything a final gentle toss, and taste to adjust seasoning with additional salt or pepper if desired.
  • Remove the skillet from the heat and let the beef and noodles rest for 2 to 3 minutes so the flavors meld, then serve warm straight from the pan.