Love the spinach dip at restaurants like TGIFriday's and the Olive Garden? Make it at home with these easy-to-follow copycat recipes.
Beef With Butternut Squash And Szechuan Pepper
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Beef and butternut isn't as well known as beef and broccoli, but maybe it should be. It rolls off the tongue just as well, and it's even better thanks to the colorful squash. The deep, savory combo of steak and soy sauce really benefits from sweet chunks of butternut.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
Marinade
2 tablespoons dark soy sauce
1 tablespoon crushed Szechuan peppercorns
Stir Fry
20 ounces sirloin steak, fat trimmed, cut in cubes or slices
2 cups cubed butternut squash (peeled)
2 tablespoons peanut oil
2 cloves garlic, chopped
1 tablespoon finely grated fresh ginger
3 tablespoons sweet chili sauce
2 tablespoons dark soy sauce
1/4 cup water
1 small bunch cilantro leaves, roughly chopped
1/2 red chili pepper, seeded and thinly sliced, to garnish
directions
Combine the marinade ingredients with the beef in a plastic zip-top bag or bowl. Turn to coat the beef in the marinade. Place in the refrigerator for 20-30 minutes to marinate.
Meanwhile, bring a pan of salted water to a boil over medium-high heat. Add the butternut squash. Let the water come back to a boil then cook for 5 minutes. Drain well and set aside.
Heat the oil in a wok or large skillet over medium-high heat.
Remove the beef from the marinade (discard the remaining marinade). Add the beef to the skillet and stir-fry for 3-4 minutes. Remove the beef from the wok and set aside.
Add the garlic and ginger to the wok. Cook, stirring, for 3 minutes or until lightly golden brown. Add the drained butternut squash cubes along with the chili sauce, soy sauce, and water.
Bring the liquid to a boil then reduce the heat to a simmer and let cook for 2 minutes.
Return the beef to the wok and stir gently. Let simmer for 2 minutes or until the beef is cooked through and the squash is tender.
Add the cilantro just before serving. Serve hot garnished with sliced chiles, if desired.
Recipe Source: Adapted from "Chop, Sizzle, & Stir" by Nadia Arumugam
nutrition data
Nutritional data has not been calculated yet.
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