Kabocha and Beef stir fried with Thai Basil
A sweet and savory dish with mellow Thai flavours. Just serve with rice.
Main Course
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
Preparation
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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.
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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.
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Finish the Dish
- Return the beef to the wok.
- Add in chilies Thai basil.
- Finish with lime juice and serve.
