Description
Forget the takeout! Make this healthy Honey Sriracha Mongolian Beef instead. Tender strips of flank steak are smothered in a sweet and spicy honey sriracha sauce, pan-seared to perfection, then served over a bed of rice noodles.
Ingredients
Scale
- 1 tablespoon canola oil
- 1 lb. flank steak, thinly sliced
- 1/4 cup arrowroot
- 1/2 cup low sodium soy sauce
- 1/2 cup water
- 1/4 cup honey
- 2 garlic clove, minced
- 2 teaspoons fresh ginger, minced
- 1 teaspoon sriracha
- 1 lb. brown rice noodles
- 1/2 cup julienned cucumbers
- 1/2 cup julienned carrots
- 1/4 cup sliced green onions
Instructions
- Add flank steak and arrowroot to a large ziplock bag, toss to coat the steak with arrow root. Do not over mix. Set aside.
- In a sauce pan add soy sauce, water, honey, garlic cloves, fresh ginger, and sriracha. Bring to a boil and reduce to simmer for 10 minutes.
- In the meantime, heat a wok or large skillet to medium high heat. Add in canola oil and then flank steak. Saute for 3-4 minutes until steak is slightly browned. Add in Honey Sriracha Sauce, cover and cook for 2-3 minutes. Remove from heat.
- Bring a large pot of water to a bowl, add in brown rice noodles. Cook for 4-6 minutes, until just tender. Remove and then run under cold water.
- Serve Honey Sriracha Mongolian Beef on a bed of rice noodles with carrots, cucumbers, and scallions.
Notes
- Makes 4-5 servings.
- To Store & Reheat: Transfer cooled steak to an airtight container and refrigerate for 3-4 days. Reheat in a skillet over medium heat until warmed through, adding a splash of oil.
- To Freeze: Transfer cooled steak to an airtight, freezer-safe container and store for up to 3 months. Thaw before reheating.
Nutrition
- Serving Size: 3/4 cup
- Calories: 323
- Sugar: 1 g
- Sodium: 836 mg
- Fat: 15 g
- Carbohydrates: 37 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 37 g
