Updated: Jun 12
1 tablespoon oil, sesame, canola, or oil of choice
1 pound grass-fed steak, thinly sliced
1/4 cup arrowroot flour or starch
1/2 cup soy sauce
1/2 cup water
1/4 cup honey
2 garlic cloves, minced
2 teaspoons fresh ginger, minced
1 teaspoon Sriracha (Click here for corn-free Sriracha brand)
1 pound rice noodle
1/2 cup julienned cucumbers
1/2 cup julienned carrots
1/4 cup sliced scallions, for garnish
Add steak and arrowroot to a large ziplock bag, toss to coat the steak; set aside.
In a saucepan, add soy sauce, water, honey, garlic, ginger, and Sriracha. Bring to a boil and reduce to simmer for 10 minutes.
While waiting, heat oil in a wok or large skillet to medium heat.
(OPTIONAL) add additional chopped garlic to the hot oil and sautee.
Add the steak and sautee for 3 to 4 minutes, or until steak is slightly browned.
Cover the steak in the honey Sriracha sauce cook for another 2 to 3 minutes, or until your desired cook. Remove from heat.
Cook the rice noodles as per instructed on your bag/box.
Serve Honey Sriracha Mongolian Beef on a bed of rice noodles with carrots and cucumbers on the side. Garnish with scallions
Serves: 4 Calories: 323