mild thai beef with a tangerine sauce

Ingredients

• Servings: 4
• 1 (8 ounce) package dry chinese noodles
• 1/4 cup hoisin sauce
• 1/4 cup dry
• 1 teaspoon tangerine zest
• 1/4 teaspoon ground ginger
• 4 teaspoons vegetable oil
• 1 pound flank beef steak, cut diagonally into 2 inch strips
• 2 teaspoons vegetable oil
• 1/2 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

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 45 mins


• 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, , 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.