Crispy Orange Beef

• 1 1/2 pounds flank steak, cut in 1-inch strips
• Salt and pepper
• 1/2 cup cornstarch
• Vegetable oil, for frying
• 1 package thin rice noodles
• Frisee lettuce, to serve
• 1 tablespoon canola oil
• 1 teaspoon minced garlic
• 1/2 cup orange marmalade
• 1 cup low-sodium beef broth
• 1 teaspoon low-sodium soy sauce
• 10 small dried Thai chiles
• 2 teaspoons cornstarch

1. Season flank steak strips with salt and pepper, then toss with cornstarch.
2. Shake off excess.
3. Fill a large frying pan with enough oil to cover the bottom by 1/4 to 1/2-inch.
4. Heat the oil to 365 degrees F. First add noodles to oil and let cook for 3 to 4 minutes.
5. Take out noodles and then, working in batches, fry the steak.
6. Do not crowd pan.
7. Drain on paper towels.
8. Set aside.
9. 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.
10. Add orange marmalade, 1/2 cup beef broth, soy sauce, and chiles.
11. Bring to a boil and reduce to a simmer for 5 minutes.
12. In a small bowl, stir cornstarch into remaining 1/2 cup beef broth.
13. Stir cornstarch mixture into simmering sauce.
14. Return to a simmer for 3 to 4 minutes until sauce thickens.
15. Make a bed of the frisee lettuce on a platter.
16. Put the crispy noodles on top and then the beef.
17. Pour sauce over beef and serve.

flank steak, salt, cornstarch, vegetable oil, thin rice noodles, frisee lettuce, canola oil, garlic, orange marmalade, beef broth, soy sauce, chiles, cornstarch

Taken from www.foodnetwork.com/recipes/sandra-lee/crispy-orange-beef-recipe.html (may not work)