Thai Mango Steak Noodle Bowl

Thai mango steak noodle bowl in a white bowl with a gold fork and white napkin next to it.

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).


  • 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


  1. 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.
  2. Meanwhile, dice mango and red pepper and shred carrots. Cook edamame if frozen.
  3. Whisk together all sauce ingredients.
  4. Remove steak from the refrigerator.
  5. 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.
  6. 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.
  7. 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.
  8. 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