Ingredients Jump to Instructions ↓

  1. 2 tbsp. sunflower oil

  2. 2 onions, sliced

  3. 2 cups seeded and cubed butternut squash

  4. 2 cups sugar snap peas

  5. 4 tbsp. soy sauce

  6. 4 tbsp. sugar

  7. 1 red chili, seeded and chopped

  8. 2 tsp. grated fresh gingerroot

  9. 1 tbsp. Thai fish sauce

  10. 1 tsp. five spice powder

  11. 1 tbsp. oyster sauce

  12. 1 lb. beef tenderloin, thinly sliced

  13. 4 baby bok choy, halved handful basil leaves, torn

Instructions Jump to Ingredients ↑

  1. Directions Heat the oil in a wok, then stir-fry the onions and squash 2 minutes. Reduce the heat and cook gently 3 minutes. Add the sugar snap peas and cook 3 minutes until just tender. Meanwhile, heat the soy sauce, sugar, chili, ginger, fish sauce, five spice powder, and oyster sauce in another wok or a large skillet, stirring, about 3 minutes. Add the beef and cook about 3 minutes. Add the stir-fried vegetables and the bok choy and cook 1 minute until the bok choy is just tender. Add the basil and serve immediately.


Send feedback