Mild Thai Beef with a Tangerine Sauce

• 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

1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat.
2. Once the water is boiling, stir in the noodles, and return to a boil.
3. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes.
4. Drain, rinse, and set aside.
5. Whisk together the hoisin sauce, sherry, tangerine zest, and ground ginger in a small bowl.
6. Heat 2 teaspoons vegetable oil in a large wok or skillet over high heat.
7. Add one half of the beef slices to the pan; cook, stirring constantly, until the meat is nicely browned, 2 to 3 minutes.
8. Remove meat to a platter with a slotted spoon.
9. Repeat with the remaining beef.
10. Heat the remaining 2 teaspoons of oil in the pan.
11. Stir in the butternut squash, mushrooms, and onion.
12. Cook, stirring constantly, until vegetables are crisp-tender and slightly brown on the edges, 5 to 7 minutes.
13. Add the cabbage, and cook and stir until slightly wilted, about 2 additional minutes.
14. Reduce the heat to medium.
15. Stir the cooked beef, tangerine sections, and hoisin mixture into the vegetables.
16. Cook until heated through, 2 to 3 minutes.
17. Serve over Chinese noodles.

chinese noodles, hoisin sauce, sherry, tangerine zest, ground ginger, vegetable oil, beef steak, vegetable oil, mushrooms, red onion, cabbage, tangerine

Taken from allrecipes.com/recipe/mild-thai-beef-with-a-tangerine-sauce/ (may not work)