Honey Sriracha Mongolian Beef with Rice Noodles
Ingredients
The beef and sauce
-
1
tablespoon
canola oil
-
1
lb.
flank steak, thinly sliced
-
¼
cup
arrowroot
-
½
cup
low-sodium soy sauce
-
½
cup
water
-
¼
cup
honey
-
2
cloves
garlic, minced
-
2
teaspoons
fresh ginger, minced
-
1
teaspoon
sriracha
The noodles and vegetables
-
1
lb.
brown rice noodles
-
½
cup
julienned cucumbers
-
½
cup
julienned carrots
-
¼
cup
sliced green onions
Instructions
- Combine flank steak and arrowroot in a ziplock bag and toss to coat.
- In a saucepan, mix soy sauce, water, honey, garlic, ginger, and sriracha. Bring to a boil, then simmer for 10 minutes.
- Heat a wok or skillet over medium-high heat, add canola oil, and sauté the flank steak for 3-4 minutes until browned.
- Add the honey sriracha sauce to the beef, cover, and cook for 2-3 minutes.
- Boil water in a large pot, add brown rice noodles, and cook for 4-6 minutes until tender. Drain and rinse with cold water.
- Serve the Mongolian beef over the rice noodles, garnished with carrots, cucumbers, and scallions.
Nutrition Facts (estimated)
Servings
5
Calories
323
Total fat
15g
Total carbohydrates
37g
Total protein
22g
Sodium
836mg
Cholesterol
37mg
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