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Crispy Orange Beef
- Level: Intermediate
- Total: 35 min
- Prep: 10 min
- Inactive: 5 min
- Cook: 20 min
- Yield: 4 servings
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- Level: Intermediate
- Total: 35 min
- Prep: 10 min
- Inactive: 5 min
- Cook: 20 min
- Yield: 4 servings
Ingredients
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
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.
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