Mild Thai Beef with a Tangerine Sauce

Mild Thai Beef with a Tangerine Sauce

Oti Katadoc

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

Ingredients

45 m servings 506 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • 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.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • 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.

Footnotes

  • Cook's Notes
  • If desired, garnish with flaked, unsweetened coconut and additional tangerine sections.
  • Beef broth can be substituted for the sherry.

Reviews

Read all reviews 3
Most helpful
Most positive
Least positive
Newest

This recipe was totally fantastic!

I used pinot grigio instead of sherry and omitted mushrooms, so I don't know how much it affected flavor, but I didn't like the sauce very much. Too much hoisin, and definitely missing something...

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.

Other stories that may interest you