Recipe by Oti Katadoc
"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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1 (8 ounce) package
dry Chinese noodles
flank beef steak, cut diagonally into 2 inch strips
butternut squash - peeled, seeded, and thinly sliced
sliced fresh mushrooms
red onion, cut into 2 inch strips
cabbage, thinly sliced
tangerine, sectioned and seeded
This recipe was totally fantastic!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Mild Thai Beef with a Tangerine Sauce
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 123
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