Thai Orange Beef Noodles


For Marinade:

  • 1 cup (240 ml) Florida orange juice
  • 3 cloves garlic, chopped
  • 1/2 cup sliced fresh ginger
  • 1/2 cup soy sauce
  • 1/4 cup olive oil
  • 1/4 cup rice vinegar or white wine vinegar

For Beef and Noodles:

  • 2 flank steaks
  • 4 cups (1L) Florida orange juice
  • 1 pound rice stick noodles
  • Oil
  • 1 cup red onion or shallot, sliced
  • 8 cloves garlic, finely chopped
  • 3 tablespoons ginger, minced
  • 1 pound mushrooms, sliced
  • 1 pound snow peas or sugar snap peas
  • 1 bunch fresh cilantro, chopped
  • 1/3 cup fresh mint, thinly sliced
  • 1/4 cup soy sauce or fish sauce, or as needed
  • 1 teaspoon Thai chile or serrano chile, seeded and minced
  • 1 bunch green onions, chopped, for garnish


Thai Orange Beef Noodles
For Marinade:

Combine all ingredients; reserve 1/2 cup.

For Beef and Noodles:

Pour marinade over flank steaks; cover and refrigerate for at least 3 hours. Remove steaks from marinade; discard marinade. Grill steaks to medium; remove from heat and let stand. Bring orange juice to a boil in saucepan; remove from heat and add rice stick noodles. Let stand for 15 minutes; drain and reserve. In large wok over medium-high heat, add just enough oil to coat pan; add onion and cook until deep golden brown. Add garlic and ginger; sauté for 1 minute, being careful not to burn garlic. Add mushrooms, snow peas, cilantro, mint, soy sauce and Thai chile; sauté until vegetables are tender crisp. Add reserved noodles; toss to combine and cook just until heated through. Thinly slice flank steak against the grain. Garnish beef and noodles with green onions; serve immediately.