Mild Thai Beef with a Tangerine Sauce |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This is a very tasty dish that is perfect for people, like myself, who don't enjoy spicy Thai restaurant food. Ingredients:
1 (8 ounce) package dry chinese noodles |
1/4 cup hoisin sauce |
1/4 cup dry sherry |
1 teaspoon tangerine zest |
1/4 teaspoon ground ginger |
4 teaspoons vegetable oil |
1 pound flank beef steak, cut diagonally into 2 inch strips |
2 teaspoons vegetable oil |
1/2 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:
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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