Photo of Orange beef with noodles by WW

Orange beef with noodles

SmartPoints® value per serving
Total Time
20 min
9 min
11 min
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.


Packaged rice noodles

4 oz

Fresh orange juice


Low sodium soy sauce

2 Tbsp


2 Tbsp

Dark sesame oil

1 tsp


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

Uncooked scallion(s)

6 medium, cut into 2-inch slices

Garlic clove(s)

2 medium clove(s), minced

Ginger root

2 tsp, minced, peeled, fresh


  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.