Ingredients per serving


Prepare the Kabocha and Flank Steak

  • Kabocha squash 2.0 lbs
  • Flank steak 2.0 lbs
  • Salt 2.0 tsp

Prepare the Stir Fry

Finish the Dish

  • Lime juice 1.0 Tbsp
  • Chilies, Thai bird, sliced 1.0 piece
  • Thai Basil, roughly chopped 0.25 cup

A sweet and savory dish with mellow Thai flavors. Just serve with rice.



  1. 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.
  2. 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.
  3. Finish the Dish

    • Return the beef to the wok.
    • Add in chilies Thai basil.
    • Finish with lime juice and serve.
    Note: If using a pan on a stovetop rather than wok, sauté in batches.