- Level: Intermediate
- Total: 35 min
- Prep: 10 min
- Inactive: 5 min
- Cook: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1556
- Total Fat
- 88 g
- Saturated Fat
- 11 g
- Carbohydrates
- 145 g
- Dietary Fiber
- 4 g
- Sugar
- 30 g
- Protein
- 47 g
- Cholesterol
- 116 mg
- Sodium
- 1370 mg
- Level: Intermediate
- Total: 35 min
- Prep: 10 min
- Inactive: 5 min
- Cook: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1556
- Total Fat
- 88 g
- Saturated Fat
- 11 g
- Carbohydrates
- 145 g
- Dietary Fiber
- 4 g
- Sugar
- 30 g
- Protein
- 47 g
- Cholesterol
- 116 mg
- Sodium
- 1370 mg
Ingredients
For the sauce:
Directions
- 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.
