This recipe from Betty Crocker is an old stand-by that I turn to when I want to fix something fast for dinner or for a next-day lunch. I adapt it just a bit, and it is delicious – even re-heated!!
- 1 teaspoon olive or canola oil
- 1 lb beef flank steak, cut into bite-sized strips
- 1 ¾ cups beef broth
- ¼ cup of Teriyaki stir-fry sauce
- 3 tablespoons of orange marmalade
- 2 cups of broccoli flowerets (fresh or frozen)
- 2 cups of uncooked fine egg noodles
- Cayenne pepper to taste
- Heat 1 teaspoon of oil in a skillet over medium-high heat. Add beef and cook for 2 to 4 minutes, stirring until browned on the outside. Be careful not to overcook. Remove from skillet and keep warm.
- Add the broth, stir-fry sauce, marmalade and desired amount of cayenne to the skillet and heat to boiling. Stir in the broccoli and noodles and reduce heat to medium. Cover and cook until noodles are tender, 5-7 minutes.
- Add the beef into the mixture and cook 2-3 minutes until the sauce has thickened and the beef is heated through.
I generally use broccoli instead of snap peas, but I had some snap peas left over from the Sichuan Chicken the other night, and decided to go ahead and use them up, along with some broccoli!