Sandra's Crispy Orange Beef

By pavaldez

Ingredients

• For the sauce:
• 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
• 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

Details

Servings 4

Preparation

Step 1

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.