Hunan-Style Orange ?Beef? and Asparagus Stir-Fry

• 8 oz. Asian wheat or rice noodles
• 12 oz. soy "steak" strips
• 5 Tbs. cornstarch
• 1/4 cup low-sodium soy sauce
• 2 tsp. minced garlic
• 2 Tbs. sugar, or to taste
• 1 1/2 cups vegetable stock
• 2 tsp. sesame oil
• 2 tsp. minced ginger
• 2 Tbs. vegetable oil or more if needed
• 1 lb. asparagus, trimmed and cut into 2-inch lengths
• 3 dried red chiles, optional
• Grated zest 1 large orange (about 2 Tbs.)
• 1 bunch scallions, trimmed and cut into 2-inch lengths

1. Bring pot of water to a boil over high heat, and cook noodles until tender, about 8 minutes.
2. Drain, rinse and drain again.
3. Set aside.
4. Toss steak with 3 tablespoons cornstarch.
5. Set aside.
6. Meanwhile, mix together soy sauce, garlic, sugar, vegetable stock, sesame oil, remaining cornstarch and ginger.
7. Set aside.
8. Heat 2 tablespoons oil in large skillet or wok over medium-high heat.
9. When hot, stir-fry steak strips for about 2 minutes.
10. Add and stir-fry asparagus and chiles, if using, for 30 seconds.
11. Add soy sauce mixture all at once, and continue cooking until sauce thickens and asparagus turns shiny and tender.
12. Return steak to pan, add orange zest and stir-fry 2 to 3 minutes more.
13. Remove from heat.
14. Arrange noodles in serving bowl or on platter, and top with stir-fry.
15. Garnish with sliced scallions, and serve.

asian wheat, soy steak, cornstarch, soy sauce, garlic, sugar, vegetable stock, sesame oil, ginger, vegetable oil, lengths, red chiles, orange, scallions

Taken from www.vegetariantimes.com/recipe/hunan-style-orange-beef-and-asparagus-stir-fry/ (may not work)