Thai Mango Steak Noodle Bowl
This healthy Thai mango steak noodle bowl features tender soy-marinated steak on a veggie-filled brown rice noodle bowl with a delicious ginger sauce. (gluten-free option, dairy-free).
- Author: Kaleigh
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 bowls 1x
- Category: main dish
- Method: stovetop
- Cuisine: Thai
- 1 lb flank steak
- 1/4 cup low sodium soy sauce*
- 2 tbsp ginger paste or fresh minced ginger
- 1 clove garlic, minced
- Freshly cracked black pepper
- 1 mango, cubed
- 1 red bell pepper, diced
- 1/2 cup shelled edamame
- 1/2 cup shredded carrots
- 4 oz brown rice noodles
- 1 tsp sesame oil
- fresh basil, mint, cilantro, or scallions
- Thai peanut sauce, for topping (optional but highly recommended!)
For the Sauce:
- 3 tbsp low sodium soy sauce*
- 3 tbsp rice vinegar
- 3 tsp ginger paste or fresh minced ginger
- 2 cloves garlic, minced
- 2 tsp honey
- 1 tsp sesame oil
- 1 tsp red pepper flakes
- Trim excess fat or silver skin from steak. Place steak in a large zip-top baggie with soy sauce, ginger, garlic and pepper. Place in the refrigerator and let marinate for about 1 hour.
- Meanwhile, dice mango and red pepper and shred carrots. Cook edamame if frozen.
- Whisk together all sauce ingredients.
- Remove steak from the refrigerator.
- Preheat a large skillet over high heat. Once hot, add sesame oil. Sear steak for about 1-2 minutes per side. Remove from heat and set on a plate to rest.
- While steak is resting, bring water to a boil in a large saucepan and cook noodles according to package directions. Drain and toss noodles with the sauce.
- To assemble bowls, split noodles between 4 bowls. Divide mango, pepper, edamame and carrots between bowls. Top each bowl with sliced steak and sprinkle with fresh herbs.
- Serve hot or refrigerate for up to 4 days.
*For gluten-free, use tamari instead of soy sauce.
Keywords: thai steak bowl, mango steak bowl, steak noodle bowl