Honey Sriracha Mongolian Beef with Rice Noodles

• Gluten free

• Meat

  • 1 lb Flank steak

• Produce

  • 1/2 cup Carrots
  • 1/2 cup Cucumbers
  • 2 Garlic clove
  • 2 tsp Ginger, fresh
  • 1/4 cup Green onions

• Condiments

  • 1/4 cup Honey
  • 1/2 cup Soy sauce, low sodium
  • 1 tsp Sriracha

• Pasta & Grains

  • 1 lb Rice noodles, whole wheat

• Baking & Spices

  • 1/4 cup Arrowroot

• Oils & Vinegars

  • 1 tbsp Canola oil

• Liquids

  • 1/2 cup Water

Found on joyfulhealthyeats.com

Description

Ingredients

• 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 garlic clove, minced
• 2 teaspoons fresh ginger, minced
• 1 teaspoon sriracha
• 1 lb. whole wheat rice noodles
• ½ cup julienned cucumbers
• ½ cup julienned carrots
• ¼ cup sliced green onions

Directions

• 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 whole wheat 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.

Nutrition