2 Tablespoons organic, non-GMO cornstarch or arrowroot powder
1 8 oz package rice noodles
Instructions
Bring water for pasta to a boil, cook according to package directions.
In a large skillet or wok, toast sesame seeds over medium heat. Add sesame oil, Chinese 5 spice powder, ginger, and garlic. Cook until garlic is browned. Raise heat to medium high. Add beef strips and cook until meat is no longer pink, about 8 minutes. Remove beef from pan and set aside. Do not remove any liquid that may have accumulated during the cooking of the meat. Add vegetables and cook until they are crisp-tender, about 10 minutes.
In a glass measuring cup, whisk together orange juice, coconut water, soy sauce, and cornstarch or arrowroot powder. Pour over cooked vegetables and stir to combine. Cook until liquid has thickened, about 3 minutes. Add meat back into the pan and stir to combine ingredients. Serve over rice noodles. Enjoy!
Recipe by The Nourishing Gourmet at https://www.thenourishinggourmet.com/coconut-orange-ginger-beef-stirfry/