Kabocha and Beef Stir Fried with Thai Basil
A sweet and savory dish with mellow Thai flavors. Just serve with rice.
Ingredients per serving
Prepare the Kabocha and Flank Steak
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Kabocha squash 2.0 lbs
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Flank steak 2.0 lbs
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Salt 2.0 tsp
Prepare the Stir Fry
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Vegetable oil 3.0 Tbsp
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Garlic, finely diced 2.0 Tbsp
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Shallots, peeled and finely diced 2.5 Tbsp
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Ginger, finely diced 1.0 Tbsp
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Lemongrass, fine diced 1.0 Tbsp
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Palm sugar 2.5 Tbsp
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Oyster sauce 3.0 Tbsp
Finish the Dish
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Lime juice 1.0 Tbsp
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Chilies, Thai bird, sliced 1.0 piece
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Thai Basil, roughly chopped 0.25 cup
Preparation
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Prepare the Kabocha and Flank Steak
- Remove green skin of kabocha with a knife. Scoop out seeds, cut into quarters and then cut into ¼ inch strips.
- 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.
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Prepare the Stir Fry
- Heat 2 tablespoons of the vegetable oil in a wok over high heat. Stir fry beef until seared. Remove from wok and set aside.
- Add remaining oil,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, oyster sauce and Knorr® Professional Liquid Concentrated Beef Flavor Base.
- Partially cover and simmer for 15 minutes until kabocha softens.
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Finish the Dish
Note: If using a pan on a stovetop rather than wok, sauté in batches.- Return the beef to the wok.
- Add in chilies Thai basil.
- Finish with lime juice and serve.
