This is a very tasty dish that is perfect for people, like myself, who don't enjoy spicy Thai restaurant food.

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Recipe Summary

prep:
20 mins
cook:
25 mins
total:
45 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

506 calories; protein 23.9g 48% DV; carbohydrates 78.5g 25% DV; fat 13.6g 21% DV; cholesterol 25.7mg 9% DV; sodium 392.4mg 16% DV. Full Nutrition
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Reviews (3)

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Most helpful positive review

Rating: 5 stars
10/04/2013
This recipe was totally fantastic! Read More
(1)
6 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/04/2013
This recipe was totally fantastic! Read More
(1)
Rating: 5 stars
09/01/2013
This was a keeper from the first bite. The only change I made was to use fresh orange juice instead of sherry. We like spicy thai but really enjoyed the flavors of this dish. Read More
Rating: 4 stars
01/16/2020
I made this again. Instead of sherry I subbed 2 T of apple-cider vinegar 2 T of beef broth. Also omitted mushrooms and doubled squash. I was out of hoison sauce and didn't want to go to the store so I found a recipe online in which I had all the ingredients at home. I don't think my homemade hoison was very "authentic " but boy was it tasty! I now realize that the reason I didn't like this dish much the first time was because I did not like the store-bought hoisin sauce I had used in it. This time I actually doubled the hoisin sauce because I felt like it wasn't flavorful enough with only 1/4 C. Original Review 3/23/26: 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. I'm not good at identifying missing ingredients. We get a lot of tangerines from our CSA box so I'll make it again and play with the ingredients and report back. Read More
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