Smoky Beef and Cellophane Noodles

Smoky Beef and Cellophane Noodles
Servings: 4 Prep 15 mins Cook 12 mins


  • 1 1/2 pounds flank steak, cut into 1/4-inch slices across the grain
  • 5 tablespoons smoky Asian grill sauce (such as House of Tsang Spicy Hunan Smokehut Hibachi Grill Sauce or any smoky BBQ sauce)
  • 1 package (3-3/4) ounces cellophane noodles
  • 2 tablespoons vegetable oil
  • 1 head broccoli, cut into florets, stems peeled and cut into coins
  • 1 cup beef broth
  • 1 tablespoon cornstarch
  • 2 tablespoons orange juice
  • 1 tablespoon orange zest
  • orange slices, optional

Make It

1. Place sliced steak in a large resealable plastic food storage bag. Spoon in 4 tablespoons of the grill sauce. Turn to coat meat. Refrigerate 2 hours.

2. When ready to prepare, soak noodles in hot water for 10 minutes.

3. Heat a large nonstick skillet or wok over medium heat. Add 1 tablespoon of the oil and the broccoli. Stir-fry for 5 minutes, stirring frequently. Add 1/2 cup water and cover. Continue to cook for about 3 minutes or until tender. Remove broccoli from skillet and reserve.

4. Wipe out skillet and add the remaining 1 tablespoon oil. Add marinated beef and stir-fry on high heat for 2 minutes.

5. Blend together the broth, cornstarch, remaining tablespoon grilling sauce, orange juice and zest. Add to the skillet with the beef. Stir in broccoli. Return to a simmer and cook for 1 minute or until thickened and broccoli is heated through. Drain noodles. Stir into skillet and cook for an additional minute. Serve immediately, garnished with orange slices, if desired.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 491, Fat, total (g): 22, chol. (mg): 88, carb. (g): 32, fiber (g): 1, pro. (g): 39, sodium (mg): 557, Percent Daily Values are based on a 2,000 calorie diet.