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

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


  1. Add steak and arrowroot to a large ziplock bag, toss to coat the steak; set aside.

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

  3. While waiting, heat oil in a wok or large skillet to medium heat.

  4. (OPTIONAL) add additional chopped garlic to the hot oil and sautee.

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

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

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

  8. 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

#CornFree #glutenfree #mainmeals #dinner #dairyfree



  • Black Facebook Icon
  • Black Instagram Icon
  • Black Twitter Icon
  • Black LinkedIn Icon
  • Black Pinterest Icon
  • Black YouTube Icon

© 2018 by Amanda MacGregor. No animals were harmed in the making of this site since 2013.