Food Network: Crispy Orange Beef

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Crispy Orange Beef
Recipe courtesy Sandra Lee

1 1/2 pounds flank steak, cut in 1-inch strips
Salt and pepper
1/2 cup cornstarch
Vegetable oil, for frying
1 package thin rice noodles
Frisee lettuce, to serve

For the sauce:
1 tablespoon canola oil
1 teaspoon minced garlic
1/2 cup orange marmalade

1 cup low-sodium beef broth
1 teaspoon low-sodium soy sauce
10 small dried Thai chiles
2 teaspoons cornstarch

Season flank steak strips with salt and pepper, then
toss with cornstarch. Shake off excess.

Fill a large frying pan with enough oil to cover the bottom by 1/4 to 1/2-inch.
Heat the oil to 365 degrees F. First add noodles to oil and let cook for 3 to 4
minutes. Take out noodles and then, working in batches, fry the steak. Do not
crowd pan. Drain on paper towels. Set aside.

For the sauce: Heat the oil in a medium frying pan over medium heat and cook the
garlic until fragrant; do not let the garlic brown. Add orange marmalade, 1/2 cup
beef broth, soy sauce, and chiles. Bring to a boil and reduce to a simmer for 5
minutes. In a small bowl, stir cornstarch into remaining 1/2 cup beef broth. Stir
cornstarch mixture into simmering sauce. Return to a simmer for 3 to 4 minutes
until sauce thickens.

Make a bed of the frisee lettuce on a platter. Put the crispy noodles on top and
then the beef. Pour sauce over beef and serve.