Mild Thai Beef with a Tangerine Sauce

Mild Thai Beef with a Tangerine Sauce

Oti Katadoc 0

"This is a very tasty dish that is perfect for people, like myself, who don't enjoy spicy Thai restaurant food. "
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


45 m servings 506 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 506 kcal
  • 25%
  • Fat:
  • 13.6 g
  • 21%
  • Carbs:
  • 78.5g
  • 25%
  • Protein:
  • 23.9 g
  • 48%
  • Cholesterol:
  • 26 mg
  • 9%
  • Sodium:
  • 392 mg
  • 16%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  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.
  2. Whisk together the hoisin sauce, sherry, tangerine zest, and ground ginger in a small bowl.
  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.
  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.
  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.
  • Beef broth can be substituted for the sherry.



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.