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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This Chinese recipe comes from a local Chinese restaurant. Ingredients:
8 ounces egg noodles, uncooked |
3/4 cup orange juice |
3 tablespoons soy sauce |
4 teaspoons cornstarch |
1 tablespoon brown sugar, firmly packed |
1/2 teaspoon ground ginger |
2 teaspoons vegetable oil |
1 lb boneless beef top sirloin steak, cut into thin slices |
1 (14 1/2 ounce) can diced tomatoes, undrained (hunt's) |
2 cups fresh snow peas or 2 cups thawed frozen snow peas, trimmed |
Directions:
1. Cook noodles according to package directions. Meanwhile, beat orange juice, soy sauce, cornstarch, sugar and ginger in small bowl with wire whisk until well blended; set aside.
2. Heat oil in large skillet or wok over medium-high heat 1 minute. Add steak; cook 3 minutes, or until no longer pink, stirring frequently. Remove from skillet; cover to keep warm.
3. Add tomatoes with their liquid and the orange juice mixture to same skillet; bring to a boil. Stir in snow peas. Reduce heat to low; simmer until snow peas are crisp-tender, stirring constantly.
4. Add steak; cook 1 to 2 minutes, or until heated through, stirring occasionally.
5. Drain noodles; place on serving platter. Top with the steak mixture.
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