» Beef Recipes » Beef & Butternut Squash Stir-fry

Beef & Butternut Squash Stir-fry

(Serves 2)

Ingredients

• Eye fillet steak: 2 x 120g (females) OR 2 x 220g (males), thinly sliced
• 1 Tablespoon salt reduced soy sauce
• 1 Tablespoon fish sauce
• 1 Teaspoon ground cinnamon
• 1 Teaspoon ground nutmeg
• 2 Tablespoons artificial sweetener
• 2 Garlic cloves, crushed
• ½ -1 Long red chilli, seeded and finely chopped (optional)
• 2 Teaspoons minced fresh ginger or ginger paste
• 1 Medium onion, halved and sliced
• 1 Cup butternut squash, peeled and thinly sliced
• 1 Cup Bok choy, chunkily chopped  
• 4 Tablespoons fresh basil, finely chopped

Method

1. In a small bowl, combine the soy sauce, fish sauce, spices, sweetener, garlic, chilli and ginger and set aside.
2. Heat the oil in a wok on medium high heat, then add the butternut squash slices. Stir-fry for 2-3 minutes, then lower the heat, cover with a lid and cook for around 3-4 minutes or until the pumpkin is just tender.
3. Add the steak and onions and cook until the steak is just cooked through, then add the bok choy, basil and sauce mix.
4. Stir-fry for another 3-4 minutes then serve as is or with a side of Cauliflower rice.