Kabocha and Beef Stir Fried with Thai Basil

Name: Kabocha and Beef Stir Fried with Thai Basil
Yield: 10
Ingredients: 2.0lbs Kabocha squash; 2.0lbs Flank steak; 2.0tsp Salt; 3.0Tbsp Vegetable oil; 2.0Tbsp Garlic, finely diced; 2.5Tbsp Shallots, peeled and finely diced; 1.0Tbsp Ginger, finely diced; 1.0Tbsp Lemongrass, fine diced; 2.5Tbsp Palm sugar; 4.0Tbsp Knorr® Professional Beef Liquid Concentrated Base 32oz. 4 pack; 3.0Tbsp Oyster sauce; 1.0Tbsp Lime juice; 1.0piece Chilies, Thai bird, sliced; 0.25cup Thai Basil, roughly chopped

A sweet and savory dish with mellow Thai flavors. Just serve with rice.

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Prepare the Kabocha and Flank Steak

Kabocha squash 2.0 lbs
Flank steak 2.0 lbs
Salt 2.0 tsp

Prepare the Stir Fry

Vegetable oil 3.0 Tbsp
Garlic, finely diced 2.0 Tbsp
Shallots, peeled and finely diced 2.5 Tbsp
Ginger, finely diced 1.0 Tbsp
Lemongrass, fine diced 1.0 Tbsp
Palm sugar 2.5 Tbsp
Knorr® Professional Beef Liquid Concentrated Base 32oz. 4 pack 4.0 Tbsp
Knorr® Professional Beef Liquid Concentrated Base 32oz. 4 pack
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Oyster sauce 3.0 Tbsp

Finish the Dish

Lime juice 1.0 Tbsp
Chilies, Thai bird, sliced 1.0 piece
Thai Basil, roughly chopped 0.25 cup

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A sweet and savory dish with mellow Thai flavors. Just serve with rice.

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Preparation

Prepare the Kabocha and Flank Steak
- Remove green skin of kabocha with a knife. Scoop out seeds, cut into quarters and then cut into ¼ inch strips.
- 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.
Prepare the Stir Fry
- Heat 2 tablespoons 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.
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.