Mild Thai Beef with a Tangerine Sauce

1. 1

   Fill a large pot with lightly salted water and bring to a rolling boil over high heat.

2. 2

   Once the water is boiling, stir in the noodles, and return to a boil.

3. 3

   Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes.

4. 4

   Drain, rinse, and set aside.

5. 5

   Whisk together the hoisin sauce, sherry, tangerine zest, and ground ginger in a small bowl.

6. 6

   Heat 2 teaspoons vegetable oil in a large wok or skillet over high heat.

7. 7

   Add one half of the beef slices to the pan; cook, stirring constantly, until the meat is nicely browned, 2 to 3 minutes.

8. 8

   Remove meat to a platter with a slotted spoon.

9. 9

   Repeat with the remaining beef.

10. 10

    Heat the remaining 2 teaspoons of oil in the pan.

11. 11

    Stir in the butternut squash, mushrooms, and onion.

12. 12

    Cook, stirring constantly, until vegetables are crisp-tender and slightly brown on the edges, 5 to 7 minutes.

13. 13

    Add the cabbage, and cook and stir until slightly wilted, about 2 additional minutes.

14. 14

    Reduce the heat to medium.

15. 15

    Stir the cooked beef, tangerine sections, and hoisin mixture into the vegetables.

16. 16

    Cook until heated through, 2 to 3 minutes.

17. 17

    Serve over Chinese noodles.

* Per serving · 4 servings · Values may vary.