Cantonese Beef Stir-Fry

• 1 1/3 lbs fresh rice noodles
• 2 tbsp peanut oil
• 1 2/3 lbs beef tenderloin or flank steak, thinly sliced
• 1 tsp finely grated orange peel
• 1 tbsp grated fresh ginger
• 2 cloves garlic, crushed
• 2 cups broccoli florets
• 1 large red pepper, seeded and coarsely chopped
• 1 tbsp cornstarch
• 1/2 cup beef stock
• 10 None fresh shiitake mushrooms, thinly sliced
• 1/2 cup light soy sauce
• 1/3 cup plum sauce
• 1 tbsp brown sugar
• 3 cups coarsely shredded Chinese cabbage

1. Rinse noodles under hot running water; drain. Transfer to large bowl; separate noodles with fork.
2. Heat half of the oil in wok on high heat. Stir-fry beef, in batches, until browned all over.
3. Heat remaining oil in wok on high heat. Cook orange peel, ginger and garlic, stirring, until fragrant. Add broccoli and pepper; cook, stirring, until just tender.
4. Blend cornstarch and stock in small bowl. Add to wok with beef, mushrooms, combined sauces and sugar. Bring to a boil. Reduce heat to medium. Cook, stirring, until sauce thickens slightly. Add noodles and cabbage; cook, stirring, until cabbage just wilts.

rice noodles, peanut oil, beef tenderloin, ginger, garlic, broccoli florets, red pepper, cornstarch, beef stock, shiitake mushrooms, soy sauce, plum sauce, brown sugar, chinese cabbage

Taken from recipes-plus.com/api/v2.0/recipes/36389 (may not work)