Beef with Butternut squash

Beef with Butternut squash
Beef with Butternut squash

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 500

    g (1 lb 2 oz) lean beef brisket - visible fat removed and diced [I used 400 g]

  • Low fat cooking spray

  • 2

    onions - sliced

  • 1

    star anise

  • 1

    tsp Chinese 5 spice powder

  • 5

    cm (2 inches) fresh root ginger - sliced finely

  • 100

    ml (3 1/2 fl oz) fresh orange juice

  • 400

    ml water (14 fl oz) [I used 300 ml]

  • 5

    tbs dark soy sauce [NOT thick caramel sauce, it's the salty one, I used only 3 tbs]

  • 1

    red chili - de-seeded and chopped [I left the seeds on.]

  • 450

    g (1 lb) butternut squash - peeled, de-seeded and cut into large, bite size pieces [I used 400 g]

  • Salt

  • Freshly ground black pepper

Directions

* Heat a large lidded casserole dish. Spray the beef with the cooking spray and add half of the meat to the pan, searing until browned all over. Using a slotted spoon, remove the beef and set to one side. Repeat with the remaining beef. * Once all the beef has been seared and removed, put the onions in the pan, spray with the cooking spray, and cook over medium heat for 4 mins, stirring occasionally. Add the star anise, Chinese 5 spice powder, ginger and chili (if using) then stir fry for a min. * Pour in water, orange juice and soy sauce. Stir and then add the beef. Bring to boil, then redice the heat, cover, and simmer for 1 hr. * Add the squash and cook for 30 mins, partially covered, or until the squash and beef are tender and the sauce is reduced and thickened.[I left it uncovered as there was quite a lot of liquid.] * Season to taste before serving.

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