Melissa's Low-Cal Honey Sriracha Mongolian Beef with Rice Noodles

Updated: Jan 31


Melissa's Low-Cal Honey Sriracha Mongolian Beef with Rice Noodles - Amanda MacGregor - Food Allergy recipes

Serves: 4 Calories: 323

Ingredients

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trubeef - grass fed beef - amanda macgregor - steak

Directions

  1. Add steak and arrowroot starch to a large ziplock bag, toss to coat the steak. Then set aside in a cool spot on the counter.

  2. In a saucepan, add soy sauce, water, honey, 1 clove of garlic, ginger, and Sriracha. Bring to a boil and reduce to simmer for 10 minutes.

  3. In the meantime, heat oil in a wok or large skillet to medium heat. Add the rest of the garlic to the hot oil and sautee.

  4. Add the coated steak and sautee for 3 to 4 minutes, or until the steak is slightly browned.

  5. Cover the steak in the honey Sriracha sauce and cook for another 2 to 3 minutes, or until your desired cook. Remove from heat.

  6. Cook the rice noodles as instructed on your bag/box.

  7. Serve the Honey Sriracha Mongolian Beef on a bed of rice noodles with carrots and cucumbers on the side. Garnish with scallions

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