Ingredients Jump to Instructions ↓

  1. 1 1/2 pounds flank steak , cut in 1-inch strips

  2. Salt and pepper

  3. 1/2 cup cornstarch

  4. Vegetable oil , for frying

  5. 1 package thin rice noodles

  6. Frisee lettuce, to serve

  7. 1 tablespoon canola oil

  8. 1 teaspoon minced garlic

  9. 1/2 cup orange marmalade

  10. 1 cup low-sodium beef broth

  11. 1 teaspoon low-sodium soy sauce

  12. 10 small dried Thai chiles

  13. 2 teaspoons cornstarch

Instructions Jump to Ingredients ↑

  1. Season flank steak strips with salt and pepper, then toss with cornstarch. Shake off excess.

  2. 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.

  3. 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.

  4. 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.


Send feedback