Kabocha Beef stir fry- Cooking Japanese Recipe

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and pork is often less expensive.

kabocha squash

🥗Healthier: butternut squash

💰Cheaper: pumpkin

Butternut squash has a similar texture and flavor, while pumpkin is often more affordable.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces salt intake, and tamari is often cheaper.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is often less expensive.

Slice the kabocha squash into thin wedges.

Cut the beef into thin strips against the grain.

Marinate the beef with soy sauce for 15 minutes.

Heat vegetable oil in a large skillet over medium-high heat until shimmering.

Add the marinated beef to the skillet and cook until browned, about 3-4 minutes.

Remove the beef from the skillet and set aside.

In the same skillet, add sliced shisito peppers; stir-fry for 3-4 minutes until tender.

Add the kabocha squash and stir-fry for another 5 minutes until slightly softened.

Return the beef to the skillet and mix well with the vegetables.

Add rice vinegar and sesame oil; stir to combine.

Cook for an additional 2-3 minutes until everything is heated through.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens