This dish is incredibly good and ideal for folks like me who don’t like the hot Thai food served at restaurants.
| Prep Time: | 20 mins |
| Cook Time: | 25 mins |
| Total Time: | 45 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 (8 ounce) package dry Chinese noodles
- ¼ cup hoisin sauce
- ¼ cup dry sherry
- 1 teaspoon tangerine zest
- ¼ teaspoon ground ginger
- 4 teaspoons vegetable oil
- 1 pound flank beef steak, cut diagonally into 2 inch strips
- 2 teaspoons vegetable oil
- ½ 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
Instructions
- 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.
- Whisk together the hoisin sauce, sherry, tangerine zest, and ground ginger in a small bowl.
- 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.
- 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.
- 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.
- If desired, garnish with flaked, unsweetened coconut and additional tangerine sections.
- Beef broth can be substituted for the sherry.
Nutrition Facts
| Calories | 506 kcal |
| Carbohydrate | 79 g |
| Cholesterol | 26 mg |
| Dietary Fiber | 14 g |
| Protein | 24 g |
| Saturated Fat | 3 g |
| Sodium | 392 mg |
| Sugars | 14 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
I made this again. Instead of sherry, I subbed 2 T of apple-cider vinegar + 2 T of beef broth. Also omitted mushrooms and doubled squash. I was out of hoison sauce and didn’t want to go to the store, so I found a recipe online in which I had all the ingredients at home. I don’t think my homemade hoison was very “authentic,” but boy, was it tasty! I now realize that the reason I didn’t like this dish much the first time was because I did not like the store-bought hoisin sauce I had used in it. This time, I actually doubled the hoisin sauce because I felt like it wasn’t flavorful enough with only 1/4 C. Original Review 3/23/26: 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. I’m not good at identifying missing ingredients. We get a lot of tangerines from our CSA box, so I’ll make it again and play with the ingredients and report back.
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.