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Prepare the Kabocha and Flank Steak

  • Kabocha 1 kg
  • Flank steak 1 kg
  • Salt 10 g

Prepare the Stir Fry

Finish the Dish

  • Basil, Thai (only leaves) 6 g
  • Bird’s eye chili 1 each
  • Lime juice, freshly squeezed 15 ml
  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 6 mm strips.
    • Cut flank steak diagonally across the grain into 5-5,5 cm strips, no more than 6 mm wide.
    • Lightly season beef with salt.
    .
  2. Prepare the Stir Fry

    • Heat 30 ml 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.