Meat Recipes - Chili Beef and Butternut Recipe

Ingredients

• 30ml/2 tbsp sunflower oil

• 2 onions, cut into thick slices

• 500g/1 1/4lb butternut squash, peeled, seeded and cut into thin strips

• 675g/1 1/2lb fillet steak (beef tenderloin)

• 60ml/4 tbsp soy sauce

• 90g/3 1/2oz/1/2 cup golden caster (superfine) sugar

• 1 fresh bird's eye chili or a milder red chili, seeded and chopped

• 15ml/1 tbsp finely shredded fresh root ginger

• 30ml/2 tbsp fish sauce

• 5ml/1 tsp ground star anise

• 5ml/1 tsp five-spice powder

• 15ml/1 tbsp oyster sauce

• 4 spring onions (scallions), shredded

• a small handful of sweet basil leaves

• a small handful of mint leaves

Serves 4

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Method:

1. Heat a wok over a medium-high heat and add the oil. When hot, stir in the onions and squash. Stir-fry for 2-3 minutes, then reduce the heat, cover and cook gently for 5-6 minutes, or until the vegetables are just tender.

2. Place the beef between two sheets of clear film (plastic wrap) and beat, with a mallet or rolling pin, until thin. Using a sharp knife, cut into thin strips.

3. In a separate wok. mix the soy sauce, sugar, chili, ginger; fish sauce, star anise, five-spice powder and oyster sauce. Cook for 3-4 minutes, stirring frequently.

4. Add the beef to the soy sauce mixture in the wok and cook over a high heat for 3-4 minutes. Remove from the heat.

5. Add the onion and squash slices to the beef and toss well with the spring onions and herbs. Serve immediately.

Note: Stir-fried beef and sweet, orange-fleshed squash flavored with warm spices, oyster sauce and fresh herbs makes a robust main course when served with rice or egg noodles. The addition of chili and fresh root ginger gives the dish a wonderful vigorous bite.