Mild Thai Beef with a Tangerine Sauce Recipe

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.