Ingredients
-
1 (8 ounce) package dry Chinese noodles
-
¼ cup hoisin sauce
-
¼ cup dry sherry
-
1 teaspoon tangerine zest
-
¼ teaspoon ground ginger
-
4 teaspoons vegetable oil
-
1 pound flank beef steak, cut diagonally into 2 inch strips
-
2 teaspoons vegetable oil
-
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
-
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.
Nutrition Facts (per serving)
506 | Calories |
14g | Fat |
79g | Carbs |
24g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 506 | |
% Daily Value * | |
Total Fat 14g | 17% |
Saturated Fat 3g | 16% |
Cholesterol 26mg | 9% |
Sodium 392mg | 17% |
Total Carbohydrate 79g | 29% |
Dietary Fiber 14g | 49% |
Total Sugars 14g | |
Protein 24g | 48% |
Vitamin C 61mg | 68% |
Calcium 146mg | 11% |
Iron 5mg | 27% |
Potassium 917mg | 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.