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

prep:
20 mins
cook:
25 mins
total:
45 mins
Servings:
4
Max Servings:
4
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Ingredients

Directions

  • 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

505.73 calories; 23.95 g protein; 78.47 g carbohydrates; 13.62 g fat; 25.72 mg cholesterol; 392.44 mg sodium.Full Nutrition


Reviews (3)

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Most helpful positive review

Chicken Dude 5
10/04/2013
This recipe was totally fantastic!
(1)

Most helpful critical review

mrs. kosmos
03/23/2016
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.
6 Ratings
  • 5 Rating Star 3
  • 3 Rating Star 2
  • 4 Rating Star 1
Chicken Dude 5
10/04/2013
This recipe was totally fantastic!
(1)
Keeli
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.
mrs. kosmos
03/23/2016
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.