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Honey Sriracha Mongolian Beef with Rice Noodles

Forget the takeout! Make this Honey Sriracha Mongolian Beef instead. Tender strips of flank steak are smothered in a sweet and spicy honey sriracha sauce, pan-seared to perfection, then served over a bed of rice noodles.

Sweet and Spicy Mongolian Beef Over Noodles

I used to order takeout from PF Chang’s more often than I’d like to admit – all because of their amazing Mongolian beef. But as soon as I started making my own version at home, those takeout cravings finally stopped coming. Let’s just say, this was the best-case scenario for both my tummy and my wallet.

The simple honey sriracha sauce I created for this homemade Mongolian beef came out even yummier than I could’ve dreamt. It has just the right balance between sweet and spicy, and it uses low-sodium soy sauce to give it that classic umami flavor without making it too salty. You’ll want to slather it onto every single steak you make!

I like to serve my beef with some raw carrots and cucumbers over a bed of whole-wheat rice noodles. The veggies add a satisfying crunch and supply an extra boost of nutrition. Needless to say, this easy Asian-style entree is a must-make!

A close-up shot of honey sriracha Mongolian beef garnished with a sprinkle of scallions

What is Mongolian Beef?

Mongolian beef is a popular Taiwanese dish made of thinly sliced flank steak cooked in a combination of soy sauce, garlic, ginger and brown sugar. It’s traditionally served over steamed rice and finished off with a sprinkle of sliced green onions.

My version of Mongolian beef has more flavor than ever before – as well as fewer calories! The sauce features your favorite sriracha to spice it up and swaps the brown sugar for honey to keep it refined sugar free.

Sweet and spicy Asian-style steak in a bowl along with rice noodles and raw veggies

Recipe Ingredients

First and foremost, let’s go over the ingredients you’ll need. Mouthwatering Mongolian beef is right around the corner!

  • Canola Oil: Or vegetable oil.
  • Flank Steak: Sliced into thin strips against the grain.
  • Arrowroot: Found in the spice aisle at your local supermarket, this diet-friendly root powder acts as a thickener for the sauce.
  • Low-Sodium Soy Sauce: If you’re gluten-free, use tamari instead.
  • Water
  • Honey: I recommend choosing raw honey rather than a processed alternative.
  • Fresh Garlic & Ginger: Minced.
  • Sriracha: Use your favorite brand.
  • Brown Rice Noodles: Feel free to opt for regular brown or white rice if your diet permits.
  • Raw Cucumbers & Carrots: Julienned.
  • Green Onions: Sliced.

Do I Have to Use Flank Steak?

Unless you happen to have a pound of sirloin steak on hand, I recommend sticking with flank steak for this recipe. It’s a more affordable option that works just as well!

Sweet and spicy strips of flank steak in a shallow bowl with veggies, noodles and a pair of black chopsticks

How to Make Honey Sriracha Mongolian Beef

The ease and convenience of this recipe will ensure that those last-minute takeout orders remain a thing of the past. You don’t even have to marinate the beef!

  1. Combine Steak & Arrowroot: Add the steak slices to a large ziplock bag along with the arrowroot and toss until all of the steak is coated. Do not over-mix. Set the prepared steak aside.
  2. Make Sauce: Combine the soy sauce, water, honey, garlic, ginger and sriracha in a saucepan. Bring the mixture to a boil, then reduce it to a simmer and cook the sauce for 10 minutes.
  3. Sauté Steak: While the sauce is cooking, heat a wok or large skillet to medium-high heat. Pour in the canola oil, then add the prepared flank steak. Sauté the beef for 3-4 minutes, until the steak is slightly browned.
  4. Add Sauce & Cook Covered: Pour in the honey sriracha sauce, then cover the saucepan and cook the beef in the sauce for 2-3 minutes. Once it’s done cooking, remove it from the heat.
  5. Cook Noodles: Bring a large pot of water to a boil and add in the brown rice noodles. Cook them for 4-6 minutes, until they’re just tender. Remove the noodles from the heat and run them under cold water.
  6. Enjoy! Serve your Mongolian beef over the rice noodles along with carrots, cucumbers and scallions.
A bowl of honey sriracha Mongolian beef over rice noodles with a second bowl in the background

Tips for Success

There you have it! Be sure to check out the tips below for more support.

  • Always Cut Steak Against the Grain: Even though this steak is cut before it’s cooked, it’s just as important to slice it against the grain. In other words, you should cut it perpendicular to the thin muscle fibers running along the meat.
  • Use This Trick to Get Thin Slices: It’s best to cut your steak into slices that are no more than 1/4-inch thick. If you’re having trouble with this step, try popping your steak into the freezer for 30 minutes. This should make it more sturdy and easier to cut.
  • Don’t Forget to Coat Your Steak with Arrowroot: Not only does the arrowroot help thicken your sauce, but it also prevents your steak from burning. Toss it with the beef until all of the steak is coated, but not so much that it soaks into the meat.
  • Wait for the Oil to Heat Up: Do not place your beef into the wok/skillet until both the pan and the oil are fully heated – you want it to sear, not steam. Cook the steak in batches if necessary to avoid crowding the pan.
An overhead shot of honey sriracha Mongolian beef on a serving plate with sliced green onions on top

Serving Suggestions

This dish makes a wonderful lunch or dinner on its own, but you can certainly pair it with something else if you’d like to. Here are a few ideas:

  • Serve with Salad: I could eat a bowl of this 10-minute Cucumber Salad every single day of the week. It’s sure to make a wonderful companion for your sweet and spicy beef!
  • Pair with Lemon Cucumber Water: Are you one of those people who can’t stand drinking plain old water? Give this Lemon Cucumber Detox Water a try! It’s a flavorful and refreshing beverage to wash down your Mongolian beef with.
  • Serve with Sushi Rolls: These Stacked California Sushi Rolls are another Asian-inspired side dish that would beautifully complement this beef. They’re easy to make with shrimp, avocado, cucumber and more.

Storing and Reheating Leftovers

Make sure you let the steak cool all the way down to room temperature before you store it. Once it has cooled, transfer it to an airtight container and refrigerate it for 3-4 days. Warm it up in a skillet over medium heat until it reaches your desired temperature, adding a splash of oil to the pan to prevent sticking.

Can I Freeze This?

You sure can! Simply freeze the airtight (and freezer-safe) container holding the cooled beef rather than refrigerating it. Frozen steak stays good for up to 3 months and should be fully defrosted before it’s reheated.

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A close-up shot of honey sriracha Mongolian beef garnished with a sprinkle of scallions

Honey Sriracha Mongolian Beef with Rice Noodles

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Krista
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 5 servings 1x
  • Category: Dinner
  • Method: Stove
  • Cuisine: Mongolian


Forget the takeout! Make this healthy Honey Sriracha Mongolian Beef instead. Tender strips of flank steak are smothered in a sweet and spicy honey sriracha sauce, pan-seared to perfection, then served over a bed of rice noodles.


  • 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


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


  • Makes 4-5 servings.
  • To Store & Reheat: Transfer cooled steak to an airtight container and refrigerate for 3-4 days. Reheat in a skillet over medium heat until warmed through, adding a splash of oil.
  • To Freeze: Transfer cooled steak to an airtight, freezer-safe container and store for up to 3 months. Thaw before reheating.


  • Serving Size: 3/4 cup
  • Calories: 323
  • Sugar: 1 g
  • Sodium: 836 mg
  • Fat: 15 g
  • Carbohydrates: 37 g
  • Fiber: 2 g
  • Protein: 22 g
  • Cholesterol: 37 g

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A collage of two images of honey sriracha Mongolian beef over brown rice noodles