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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.

Ethan Mick

with Green Beans & Cabbage

Sesame-Orange Beef & Wonton Noodles

Thinly Sliced Beef

Fresh Wonton Noodles (Previously Frozen)

Cabbage

Green Beans

Orange Marmalade

Soy Glaze

Sambal Oelek

Rice Vinegar

Cornstarch

Sesame Oil

Ingredients

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.

Prepare the ingredients & make the sauce:

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 beef & cabbage:

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.

Cook the green beans & noodles:

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!

Finish & serve your dish:

Instructions