In this quick-cooking dish, we’re coating our beef and noodles with an irresistible sauce made with orange marmalade. It provides a burst of citrus flavor and helps balance out the kick of heat from sambal oelek, or Indonesian chile paste.
Ingredients
Ingredients
- 10 oz Thinly Sliced Beef
- 6 oz Fresh Wonton Noodles (Previously Frozen)
- 1/2 lb Cabbage
- 6 oz Green Beans
- 2 tbsp Orange Marmalade
- 2 tbsp Soy Glaze
- 1 tbsp Sambal Oelek
- 1 tbsp Rice Vinegar
- 1/4 c Cornstarch
- 1 tbsp Sesame Oil
Instructions
Instructions
Prepare the ingredients & make the sauce:
Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Cut out and discard the core of the cabbage; thinly slice the leaves. Cut the green beans into 1-inch pieces. In a bowl, combine the orange marmalade, soy glaze, vinegar, sesame oil, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be.
Cook the beef & cabbage:
Pat the beef dry with paper towels; place in a bowl. Add the cornstarch; season with salt and pepper. Toss to coat. In a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high. Once the oil is hot enough that a piece of beef sizzles immediately when added, add the coated beef in an even layer (tapping off any excess cornstarch before adding). Cook, without stirring, 2 to 3 minutes, or until browned. Add the sliced cabbage; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the cabbage is softened and the beef is cooked through. Turn off the heat and season with salt and pepper to taste.
Cook the green beans & noodles:
While the beef cooks, to the pot of boiling water, add the green bean pieces and noodles (stirring gently to separate). Cook, stirring occasionally, 2 to 4 minutes, or until tender. Drain thoroughly.
Finish & serve your dish:
To the pan of cooked beef and cabbage, add the sauce and cooked green beans and noodles; stir to thoroughly combine. Season with salt and pepper to taste. Enjoy!