Kabocha and Beef stir fried with Thai Basil

Ingredients per serving
Prepare the Kabocha and Flank Steak
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Kabocha 1.0 kg
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Flank steak 1.0 kg
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Salt 10.0 g
Prepare the Stir Fry
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Garlic, finely diced 30.0 g
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Shallots, fine diced 30.0 g
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Ginger, finely diced 5.0 g
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Lemongrass, fine diced 5.0 g
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Palm sugar 3.0 g
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Vegetable oil 45.0 ml
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Oyster sauce 45.0 ml
Finish the Dish
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Basil, Thai (only leaves) 6.0 g
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Bird’s eye chili 1.0 each
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Lime juice, freshly squeezed 15.0 ml