Thai Beef with Tangerine Sauce

Fill a large pot with water that has been lightly seasoned with salt and bring it to a vigorous boil over extremely high heat. As soon as the water reaches its boiling point, add the noodles to it and stir them in thoroughly. Then, return the water to its boiling state and continue cooking the pasta uncovered, stirring it occasionally, until it has reached the perfect level of doneness - still slightly firm to the bite - approximately 5 minutes.

Next, combine the hoisin sauce, sherry, tangerine zest, and ground ginger in a small bowl using a whisk. This mixture will serve as the foundation for our dish.

Heat 2 teaspoons of vegetable oil in a large cooking vessel over extremely high heat. Add half of the beef slices to the pan and cook, stirring constantly, until the meat is nicely browned on all sides - a process that should take around 2 to 3 minutes. Remove the cooked meat from the pan using a slotted spoon and set it aside on a platter.

Now, heat the remaining 2 teaspoons of oil in the pan. Add the butternut squash, mushrooms, and onion to it, stirring constantly until they are crisp-tender and slightly brown on the edges - a process that should take around 5 to 7 minutes. Add the cabbage and cook it, stirring constantly, until it is slightly wilted - a process that should take around 2 additional minutes.

Reduce the heat to a medium level. Then, stir in the cooked beef, tangerine sections, and the hoisin mixture that you created earlier. Continue cooking until everything is heated through - a process that should take around 2 to 3 minutes. Serve the dish over Chinese noodles.