Serves: 4 Calories: 323

Ingredients

• 1 pound grass-fed steak, thinly sliced

• 1/4 cup arrowroot starch or flour

• 1/2 cup soy sauce (here is a recipe for our soy-free soy sauce!)

• 1/2 cup water

• 1/4 cup honey

• 2 garlic cloves, minced

• 2 teaspoons fresh ginger, minced

• 1 teaspoon Sriracha

• 1 tablespoon oil, sesame, canola, or oil of choice

• 1 pound rice noodle

• 1/2 cup julienned cucumbers

• 1/2 cup julienned carrots

• 1/4 cup sliced scallions, for garnish

Directions

1. Add steak and arrowroot starch to a large ziplock bag, toss to coat the steak. Then set aside in a cool spot on the counter.

2. In a saucepan, add soy sauce, water, honey, 1 clove of garlic, ginger, and Sriracha. Bring to a boil and reduce to simmer for 10 minutes.

3. In the meantime, heat oil in a wok or large skillet to medium heat. Add the rest of the garlic to the hot oil and sautee.

4. Add the coated steak and sautee for 3 to 4 minutes, or until the steak is slightly browned.

5. Cover the steak in the honey Sriracha sauce and cook for another 2 to 3 minutes, or until your desired cook. Remove from heat.

6. Cook the rice noodles as instructed on your bag/box.

7. Serve the Honey Sriracha Mongolian Beef on a bed of rice noodles with carrots and cucumbers on the side. Garnish with scallions