Orange Beef Stir-Fry with Snow Peas
2 teaspoons cornstarch
1 tablespoon plus teaspoon soy sauce
1 1/2 cups beef broth
2 teaspoons freshly grated orange zest
1 teaspoon granulated sugar
12 ounces Asian egg noodles or thin spaghetti
3 tablespoons vegetable oil
1 1/2 pounds boneless sirloin, cut into 1/4-inch strips
2 garlic cloves, finely minced
2 teaspoons minced fresh ginger root
12 ounces snow peas, trimmed
Salt and freshly ground pepper to taste
In a bowl dissolve cornstarch in soy sauce and stir in broth, zest and sugar.
In a kettle of salted boiling water cook noodles until tender and drain well. (or use rice)
Meanwhile, in a large skillet heat 1 tablespoon of oil over medium-high heat until hot but not smoking. Stir-fry beef, patted dry and seasoned with salt and pepper, until browned, about 45 seconds, and transfer to bowl.
Add the remaining 1/2 tablespoon oil to skillet and stir-fry garlic, ginger root, and snow peas 30 seconds.
Stir cornstarch mixture and add to snow peas, stirring. Simmer mixture until thickened and stir in beef with any juices accumulated in bowl. Season with salt and pepper to taste.
In a large bowl toss beef mixture with noodles.
Makes 4 servings.
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