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Ingredients45 m servings 506 cals
Original recipe yields 4 servings
- 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.
- Cook's Notes
- If desired, garnish with flaked, unsweetened coconut and additional tangerine sections.
- Beef broth can be substituted for the sherry.
Per Serving: 506 calories; 13.6 g fat; 78.5 g carbohydrates; 23.9 g protein; 26 mg cholesterol; 392 mg sodium. Full nutrition
ReviewsRead all reviews 3
I used pinot grigio instead of sherry and omitted mushrooms, so I don't know how much it affected flavor, but I didn't like the sauce very much. Too much hoisin, and definitely missing something...