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Spicy Orange Beef w/Vegetables & Noodles




Source of Recipe


Tina Danze


List of Ingredients




1 pound flank steak, tenderized (ask butcher to run it through the tenderizer)
¼ cup rice wine or sherry
1 tablespoon soy sauce
1 ½ pounds broccoli florets (fresh or frozen)
3 tablespoons vegetable oil
3 large cloves of garlic, minced
6 slices ginger
¾ cup oyster sauce
1 ½ cups beef broth
Zest and juice of 1 orange
2 tablespoons cornstarch dissolved in 2 tablespoons water
1 ½ to 2 teaspoons Chinese chili paste (to taste)
6 green onions, thinly sliced
1 pound udon noodles or Chinese wheat noodles, cooked until just tender





Recipe



Cut flank steak against the grain into thin strips. Toss with rice wine or sherry and soy sauce. Set aside.

Place broccoli florets in a large microwaveable bowl with 2 tablespoons water. Cover with wax paper and microwave on High (100 percent power) for 3 minutes, or until barely tender. Drain and set aside.

Heat oil in a large wok or wide skillet. Add garlic and ginger and stir-fry for 2 minutes. Add meat with marinade and stir-fry until meat is browned. Add oyster sauce, broth, orange zest and orange juice and simmer for 2 minutes. Slowly pour in cornstarch-water mixture. Season to taste with chili paste. Stir in cooked broccoli and toss in a large bowl with hot noodles. Makes 6 to 8 servings

Variation: Sauté 8 ounces sliced mushrooms before adding meat, cooking until tender. Add a thinly sliced red bell pepper, then add meat and proceed as directed.