Mild Thai Beef with a Tangerine Sauce Recipe

Name: Mild Thai Beef with a Tangerine Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (8 ounce) package dry Chinese noodles; 1/4 cup hoisin sauce; 1/4 cup dry sherry; 1 teaspoon tangerine zest; 1/4 teaspoon ground ginger; 4 teaspoons vegetable oil; 1 pound flank beef steak, cut diagonally into 2 inch strips; 2 teaspoons vegetable oil; 1/2 small butternut squash - peeled, seeded, and thinly sliced; 1 cup sliced fresh mushrooms; 1 large red onion, cut into 2 inch strips; 3 cups cabbage, thinly sliced; 1 tangerine, sectioned and seeded

Servings: persons

1 (8 ounce) package dry Chinese noodles
1/4 cup hoisin sauce
1/4 cup dry sherry
1 teaspoon tangerine zest
1/4 teaspoon ground ginger
4 teaspoons vegetable oil
1 pound flank beef steak, cut diagonally into 2 inch strips
2 teaspoons vegetable oil
1/2 small butternut squash - peeled, seeded, and thinly sliced
1 cup sliced fresh mushrooms
1 large red onion, cut into 2 inch strips
3 cups cabbage, thinly sliced
1 tangerine, sectioned and seeded

1
Fill a large pot with lightly salted water and bring to a rolling boil over high heat.
2
Once the water is boiling, stir in the noodles, and return to a boil.
3
Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes.
4
Drain, rinse, and set aside.
5
Whisk together the hoisin sauce, sherry, tangerine zest, and ground ginger in a small bowl.
6
Heat 2 teaspoons vegetable oil in a large wok or skillet over high heat.
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
Remove meat to a platter with a slotted spoon.
9
Repeat with the remaining beef.
10
Heat the remaining 2 teaspoons of oil in the pan.
11
Stir in the butternut squash, mushrooms, and onion.
12
Cook, stirring constantly, until vegetables are crisp-tender and slightly brown on the edges, 5 to 7 minutes.
13
Add the cabbage, and cook and stir until slightly wilted, about 2 additional minutes.
14
Reduce the heat to medium.
15
Stir the cooked beef, tangerine sections, and hoisin mixture into the vegetables.
16
Cook until heated through, 2 to 3 minutes.
17
Serve over Chinese noodles.

544

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 (8 ounce) package dry Chinese noodles, 1/4 cup hoisin sauce, 1/4 cup dry sherry, 1 teaspoon tangerine zest, and more.

Yes, Mild Thai Beef with a Tangerine Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mild Thai Beef with a Tangerine Sauce

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