Mild Thai Beef with a Tangerine Sauce recipe
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Ingredients
- 1 (8 ounce) package dry Chinese noodles ¼ cup hoisin sauce ¼ cup dry sherry 1 teaspoon tangerine zest ¼ teaspoon ground ginger 4 teaspoons vegetable oil 1 pound flank beef steak, cut diagonally into 2 inch strips 2 teaspoons vegetable oil ½ 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
Nutrition Info
- 505.7 caloriescarbohydrate: 78.5 gcholesterol: 25.7 mgfat: 13.6 gfiber: 13.6 gprotein: 23.9 gsaturatedFat: 3.1 gservingSize: -sodium: 392.4 mgsugar: 13.9 gtransFat: : -unsaturatedFat: : -
Directions Mild Thai Beef with a Tangerine Sauce
Directions
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Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain, rinse, and set aside.
Whisk together the hoisin sauce, sherry, tangerine zest, and ground ginger in a small bowl.
Heat 2 teaspoons vegetable oil in a large wok or skillet over high heat. Add one half of the beef slices to the pan, cook, stirring constantly, until the meat is nicely browned, 2 to 3 minutes. Remove meat to a platter with a slotted spoon. Repeat with the remaining beef.
Heat the remaining 2 teaspoons of oil in the pan. Stir in the butternut squash, mushrooms, and onion. Cook, stirring constantly, until vegetables are crisp-tender and slightly brown on the edges, 5 to 7 minutes. Add the cabbage, and cook and stir until slightly wilted, about 2 additional minutes.
Reduce the heat to medium. Stir the cooked beef, tangerine sections, and hoisin mixture into the vegetables. Cook until heated through, 2 to 3 minutes. Serve over Chinese noodles.