This is a very tasty dish that is perfect for people, like myself, who don’t enjoy spicy Thai restaurant food.
Ingredients
- 1 (8 ounce) package dry Chinese noodles
- ¼ cup hoisin sauce
- ¼ cup dry sherry
- 1 teaspoon tangerine zest
- ¼ teaspoon ground ginger
- 2 teaspoons vegetable oil
- 1 pound flank beef steak, cut diagonally into 2 inch strips
- 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
Directions
Step 1
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.
Step 2
Whisk together the hoisin sauce, sherry, tangerine zest, and ground ginger in a small bowl.
Step 3
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.
Step 4
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.
Step 5
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.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 506 | |
% Daily Value * | |
Total Fat14g | 17% |
Saturated Fat3g | 16% |
Cholesterol26mg | 9% |
Sodium392mg | 17% |
Total Carbohydrate79g | 29% |
Dietary Fiber14g | 49% |
Total Sugars14g | |
Protein24g | |
Vitamin C61mg | 307% |
Calcium146mg | 11% |
Iron5mg | 27% |
Potassium917mg | 20% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database ? 2018, ESHA Research, Inc. All Rights Reserved
source by allrecipe
Leave feedback about this