Beef and Butternut Squash with Chili Recipe
 Stir-fried beef and sweet, orange-fleshed
squash flavored with warm spices, oyster sauce and fresh herbs makes a
robust main course when served with rice or egg noodles. The addition of
chili and fresh root ginger gives the dish a wonderful vigorous bite.
Ingredients: (Serves 4)
30 ml/2 tablespoons sunflower oil
2 onions, cut into thick slices
500 g/1¼ lb butternut squash, peeled, seeded
and cut into thin strips
675 g/1½ lb fillet steak (beef tenderloin)
60 ml/4 tablespoons soy sauce
90 g/3½ oz/½ cup golden caster (superfine)
sugar
1 fresh bird's eye chili, seeded and chopped
15 ml/1 tablespoon finely sheredded fresh
root ginger
30 ml/2 tablespoons Thai fish sauce
5 ml/1 teaspoon ground star anise
5 ml/1 teaspoon five-spice powder
15 ml/1 tablespoon oyster sauce
4 scallions (spring onions), shredded
A small handful of sweet basil leaves
A small handful of mint leaves
Method:
Heat a wok over a medium-high heat and add
the oil, trickling it down just below the rim so that it coats the
surface. When hot, stir in the onions and squash. Stir-fry for 2-3
minutes, then reduce the heat, cover and cook gently for 5-6 minutes, or
until the vegetables are just tender.
Place the beef between 2 sheets of clear
film (plastic wrap) and beat, with a mallet or rolling pin, until thin.
Using a sharp knife, cut into thin strips. In a separate wok, mix the soy
sauce, sugar, chili, ginger, fish sauce, star anise, five-spice powder and
oyster sauce. Stir-fry for 3-4 minutes.
Add the beef to the soy sauce mixture in the
wok and cook over a high heat for 3-4 minutes. Remove from the heat. Add
the onion and squash slices to the beef and toss well with the scallions
and herbs. Serve immediately.
Happy Cooking,
Carol |
