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Mild Thai Beef with a Tangerine Sauce
Mild Thai Beef with a Tangerine Sauce
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Sweet hoisin sauce flavors mild beef and vegetables in a stir-fry.
Ingredients:
  • 1 (8 ounce) package dry Chinese noodles
  • 0.25 cup hoisin sauce
  • 0.25 cup dry sherry
  • 1 teaspoon tangerine zest
  • 0.25 teaspoon ground ginger
  • 4 teaspoons vegetable oil
  • 1 pound flank beef steak, cut diagonally into 2 inch strips
  • 2 teaspoons vegetable oil
  • 0.5 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
Instructions:
  • Bring a large pot of salted water to a rolling boil. Add the noodles and cook until al dente, about 5 minutes. Drain, rinse, and set aside.
  • Combine the hoisin sauce, sherry, tangerine zest, and ground ginger in a small bowl and whisk until well blended.
  • In a large wok or skillet over high heat, heat 2 teaspoons of vegetable oil. Cook half of the beef slices, stirring constantly, until nicely browned, for about 2 to 3 minutes. Transfer the meat to a platter using a slotted spoon. Repeat the process with the remaining beef slices.
  • Heat the remaining oil in the pan, add butternut squash, mushrooms, and onion. Stir-fry until vegetables are crisp-tender and slightly browned, about 5-7 minutes. Add cabbage, cook and stir until slightly wilted, around 2 more minutes.
  • Lower the heat to medium. Combine the cooked beef, tangerine sections, and hoisin mixture with the vegetables. Heat for 2 to 3 minutes until warmed. Serve on top of Chinese noodles.

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