Kabocha and Beef stir fried with Thai Basil

Name: Kabocha and Beef stir fried with Thai Basil
Yield: 10
Ingredients: 1.0kg Kabocha; 1.0kg Flank steak; 10.0g Salt; 30.0g Garlic, finely diced; 30.0g Shallots, fine diced; 5.0g Ginger, finely diced; 5.0g Lemongrass, fine diced; 3.0g Palm sugar; 45.0ml Vegetable oil; 45.0ml Oyster sauce; 60.0ml Knorr® Professional Beef Liquid Concentrated Base 946mL 4 pack; 6.0g Basil, Thai (only leaves); 1.0each Bird’s eye chili; 15.0ml Lime juice, freshly squeezed

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

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Prepare the Kabocha and Flank Steak

Kabocha 1.0 kg
Flank steak 1.0 kg
Salt 10.0 g

Prepare the Stir Fry

Garlic, finely diced 30.0 g
Shallots, fine diced 30.0 g
Ginger, finely diced 5.0 g
Lemongrass, fine diced 5.0 g
Palm sugar 3.0 g
Vegetable oil 45.0 ml
Oyster sauce 45.0 ml
Knorr® Professional Beef Liquid Concentrated Base 946mL 4 pack 60.0 ml
Knorr® Professional Beef Liquid Concentrated Base 946mL 4 pack
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Finish the Dish

Basil, Thai (only leaves) 6.0 g
Bird’s eye chili 1.0 each
Lime juice, freshly squeezed 15.0 ml

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Knorr® Professional

Beef

A sweet and savory dish with mellow Thai flavours. 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 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.
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.