PREPARATION:

1. Slice beef lengthwise in half, then crosswise into 1/8-inch slices; place beef in nonmetallic bowl. Add orange juice, soy sauce and sugar; toss to coat evenly. Let stand 30 minutes, or cover and refrigerate overnight.
2. Heat 2 teaspoons oil in large nonstick skillet or wok over medium-high heat until hot. Add broccoli, carrots, bell pepper and green onion; cook and stir 2 minutes. Remove vegetables to large bowl.
3. Drain beef; reserve marinade. Heat remaining 1 teaspoon oil in same skillet over medium-high heat until hot. Add beef to skillet; cook 1 to 2 minutes or until no longer pink. Add vegetables and reserved marinade to skillet; bring to a boil. Stir water into cornstarch until smooth; add to skillet. Cook until thickened, stirring constantly. Sprinkle with grated orange peel.
4. Cook noodles according to package directions, omitting salt; drain. Spoon beef mixture over noodles; serve immediately.