Orange Beef with Noodles
6
Points®
Total time: 20 min • Prep: 9 min • Cook: 11 min • Serves: 4 • Difficulty: Easy
For this quick and easy stir-fry, we use flank steak, but you can also use boneless top round steak. When browning the meat, whatever you choose, make sure it's cooked over high heat in a single layer. If your pan is not big enough to accommodate all the meat at one time, cook it in batches; otherwise, the meat will steam instead of brown. That perfectly browned meat is a delicious complement to fresh scallions, garlic, and ginger.
Ingredients
Packaged rice noodles
4 oz
Orange juice
⅔ cup(s)
Less sodium soy sauce
2 Tbsp
Sugar
2 Tbsp
Dark sesame oil
1 tsp
Cornstarch
1 tsp
Chili sauce
½ tsp, (chili paste)
Uncooked lean flank steak
½ pound(s), trimmed of all visible fat and sliced thin across the grain
Scallions
6 medium, cut into 2-inch slices
Garlic
2 clove(s), minced
Fresh ginger
2 tsp, minced, peeled, fresh
Instructions
1
Prepare the noodles according to package directions; drain and set aside.
2
Combine the orange juice, soy sauce, sugar, oil, cornstarch, and chili paste in a bowl until blended and smooth; set aside.
3
Spray a large nonstick skillet with nonstick spray and set over high heat. Add the steak and cook in batches, until browned, about 5 minutes. Add the scallions, garlic, and ginger. Cook, stirring constantly, until fragrant, about 3 minutes. Stir in the orange juice mixture and cook until the sauce boils and thickens slightly, about 3 minutes. Stir in the noodles; heat through. Serve at once.
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