Serves: 4 Calories: 323
1 pound grass-fed steak, thinly sliced
1/4 cup arrowroot starch or flour
1/2 cup soy sauce (here is a recipe for our soy-free soy sauce!)
1/2 cup water
1/4 cup honey
2 garlic cloves, minced
2 teaspoons fresh ginger, minced
1 teaspoon Sriracha
1 tablespoon oil, sesame, canola, or oil of choice
1 pound rice noodle
1/2 cup julienned cucumbers
1/2 cup julienned carrots
1/4 cup sliced scallions, for garnish
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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.
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.
Add the coated steak and sautee for 3 to 4 minutes, or until the steak is slightly browned.
Cover the steak in the honey Sriracha sauce and cook for another 2 to 3 minutes, or until your desired cook. Remove from heat.
Cook the rice noodles as instructed on your bag/box.
Serve the Honey Sriracha Mongolian Beef on a bed of rice noodles with carrots and cucumbers on the side. Garnish with scallions