Beef with Butternut squash

By tulawdog

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

Preparation

Step 1

* 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.