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Prepare the kabocha:

  • Kabocha 1 kg

Prepare the flank steak:

  • Flank steak 1 kg
  • Salt 10 g

Prepare the stir fry:

Finish the dish:

  • Bird’s eye chili 1 ea
  • Basil, Thai (only leaves) 30 g
  • Lime juice, fresh 15 g
  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 15 gram of oil and add in garlic, shallots, ginger and lemongrass. Stir fry for 30 seconds until fragrant.
    • Add in the palm sugar, Oyster soy sauce (or Mushroom soy sauce as an alternative) and Knorr® Professional Liquid Concentrated Beef 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.

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