Crispy Orange Beef

Servings: 4

Prep Time: 15 minutes

Total Time: 35 minutes

Source: Sandra Lee with modifications by Terri Wuertz Hubner

Ingredients

For Beef

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

Steamed vegetables or rice, to serve

For Sauce

1 Tbsp canola oil

1 tsp minced garlic

1/2 cup orange marmalade

1 cup low-sodium beef broth

1 tsp low-sodium soy sauce

10 small dried Thai chiles

2 tsps 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 Fahrenheit. 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 chilies. 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 with rice or steamed vegetables.