Honey Sriracha Mongolian Beef with Rice Noodles

Ingredients

• 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

1. 1

   Add flank steak and arrowroot to a large ziplock bag, toss to coat the steak with arrow root. Do not over mix. Set aside.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   Serve Honey Sriracha Mongolian Beef on a bed of rice noodles with carrots, cucumbers, and scallions.