• 4servings
  • 25minutes
  • 506calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB1, B3, B6, B9, B12, D
MineralsIodine, Fluorine, Manganese

Ingredients Jump to Instructions ↓

  1. 1 (8 ounce) package dry Chinese noodles

  2. 1/4 cup hoisin sauce

  3. 1/4 cup dry sherry

  4. 1 teaspoon tangerine zest

  5. 1/4 teaspoon ground ginger

  6. 4 teaspoons vegetable oil

  7. 1 pound flank beef steak, cut diagonally into 2 teaspoons vegetable oil

  8. 1/2 small butternut squash - peeled, seeded, and thinly sliced

  9. 1 cup sliced fresh mushrooms

  10. 1 large red onion, cut into 2 inch strips

  11. 3 cups cabbage, thinly sliced

  12. 1 tangerine, sectioned and seeded

Instructions Jump to Ingredients ↑

  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.


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