Description
This dish brings together bold flavors and fresh textures. Tender slices of seared steak coated in a sticky honey-sriracha glaze sit atop silky brown rice noodles, with crisp cucumber, carrot, and green onion adding the perfect crunch. It’s a weeknight showstopper with restaurant-quality flavor.
Ingredients
1 tbsp canola oil
1 lb flank steak, thinly sliced
¼ cup arrowroot (or cornstarch substitute)
½ cup low sodium soy sauce
½ cup water
¼ cup honey
2 garlic cloves, minced
2 tsp fresh ginger, minced
1 tsp sriracha (adjust to taste)
1 lb brown rice noodles
½ cup julienned cucumbers
½ cup julienned carrots
¼ cup sliced green onions
Instructions
Prep Steak: Toss thinly sliced steak in arrowroot to coat. Let sit 5–10 minutes.
Cook Noodles: Prepare rice noodles according to package instructions. Drain and set aside.
Sear Beef: Heat canola oil in a skillet over medium-high heat. Sear steak in batches until browned. Remove and set aside.
Make Sauce: In the same skillet, combine soy sauce, water, honey, garlic, ginger, and sriracha. Simmer for 3–5 minutes until slightly thickened.
Combine: Return steak to skillet, stir to coat in sauce. Simmer 2–3 minutes.
Assemble Bowls: Layer noodles in bowls, top with saucy beef, cucumbers, carrots, and green onions. Serve hot.
Notes
A bold mix of sweet, spicy, and savory—this Mongolian beef dish is pure comfort with a kick!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 430
- Sugar: 15g
- Fat: 9g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 27g