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Tropical Beef and Noodles

 Tropical Beef and Noodles
Pineapple and mandarin oranges provide a marvelous flavor boost to ground beef in this skillet recipe.
4 ServingsPrep/Total Time: 25 min.


  • 4 cups uncooked egg noodles
  • 1 pound ground beef
  • 1 can (15 ounces) mandarin oranges
  • 1 can (8 ounces) unsweetened pineapple chunks
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • 1 tablespoon soy sauce
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • 1/3 cup salted whole cashews
  • 1/3 cup flaked coconut, toasted


  • Cook noodles according to package directions. Meanwhile, in a large
  • skillet, cook beef over medium heat until no longer pink; drain.
  • Drain mandarin oranges and pineapple, reserving juices. Set fruit
  • aside. In a small bowl, whisk cornstarch and reserved juices until
  • smooth; stir in the lemon juice, soy sauce, garlic powder, salt and
  • nutmeg. Pour over beef.
  • Bring to a boil; cook and stir for 2 minutes or until thickened. Stir
  • in the cashews, oranges and pineapple. Cook for 2 minutes or until
  • heated through. Drain noodles; top with beef mixture. Sprinkle with
  • coconut. Yield: 4 servings.

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Tropical Beef and Noodles (continued)

Nutritional Facts: 1 cup beef mixture with 1 cup noodles equals 528 calories, 21 g fat (9 g saturated fat), 92 mg cholesterol, 569 mg sodium, 54 g carbohydrate, 3 g fiber, 29 g protein.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.