Photo: Lily Banse
Mild Thai Beef with a Tangerine Sauce
13 ingredients
20 min + 25 min
4 servings
openrecipes
"This is a very tasty dish that is perfect for people, like myself, who don't enjoy spicy Thai restaurant food. "
Estimated Nutrition (whole recipe, rough)
510
Calories
33g
Protein
29g
Fat
24g
Carbs
Counts 7 of 10 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Mushrooms | 1/2 cup sliced (35g) | 15 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Sauce | not in our table | 0 |
| Tangerine | not in our table | 0 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes