Prepare the kabocha:

  • Kabocha 2 lbs.

Prepare the flank steak:

  • Flank steak 2 lbs.
  • Salt 2 tsp

Prepare the stir fry:

Finish the dish:

  • Chili, Thai Bird 1 pc
  • Basil, Thai, cleaned 0.25 cup
  • Lime juice 1 tbsp
  1. Prepare the kabocha:

    Remove green skin of kabocha with a knife. Scoop seed out and cut into quarters and then cut into ¼ inch strips.
  2. Prepare the flank steak:

    • Cut flank steak diagonally across the grain into 2 to 2 ½-inch strips, no more than ¼-inch wide.
    • Lightly season beef with salt.

  3. Prepare the stir fry:

    • In a wok on high heat, put in 2 tablespoons vegetable oil. Once hot, stir fry beef in the wok until seared. Remove from wok and set to the side.
    • Add in 1 tablespoon of oil and add in garlic, shallots, ginger and lemongrass. Stir fry for 30 seconds until fragrant.
    • Add in kabocha and stir together. Adjust heat to low.
    • Add in the palm sugar, mushroom soy sauce and Knorr® Professional Liquid Concentrated Beef Flavor Base.
    • Partially cover and simmer for 15 minutes until kabocha softens.

  4. Finish the dish:

    • Put beef back into wok with kabocha.
    • Add in Bird’s Eye Chili and Thai Basil Leaves.
    • Stir to combine and heat the beef.
    • Finish with a squeeze of lime juice from a ¼ of a lime and serve.

    Note: If using a pan on a stovetop rather than wok, sauté in batches.