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Beef And Pasta Toss

pasta, beef - other

1/2 cup beef stock
1/2 teaspoon grated orange rind
1/3 cup orange juice
1/3 cup hoisin sauce
2 tablespoons rice vinegar
1 tablespoon soy sauce
1 tablespoon cornstarch
1/2 teaspoon hot chili paste or hot pepper sauce
1 pound broccoli
2 (2 oz) carrots
1 tablespoon vegetable oil
1 pound stir-fry beef strips
2 cloves (1/8 oz) garlic; minced
1 tablespoon minced ginger root
1/2 pound vermicelli noodles

In bowl, whisk together stock, orange rind and juice hoisin sauce, vinegar, soy sauce, cornstarch, and hot chili paste (if using). Cut broccoli into florets; peel and cut stalks 1/4 inch thick. Peel and slice carrots. Set aside. In wok or large skillet, heat half of the oil over high heat; stir-fry half of the beef for 1 minute or until browned but still pink inside; transfer to plate. Repeat with remaining beef, the garlic and ginger, adding more oil if needed; add to plate. Pour stock mixture into wok; cook, stirring, for I minute or until thickened. Stir in beef and any accumulated juices until well glazed and hot. Meanwhile, in pot of boiling salted water, cook vermicelli for 5 minutes. Add broccoli and carrots; cook for 3 to 5 minutes or until tender-crisp. Drain and pour into serving bowl; add meat mixture and toss well.

Contributor: Canadian Living - Winning Tastes of Beef

Yield: 4 servings
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