Chinese•gourmet

Cumin Beef Stir-Fry with Roasted Butternut Squash

Cumin Beef Stir-Fry with roasted butternut squash recipe. Juicy cumin beef stir-fry with savory butternut squash. Every bite is burst of flavor!

Ingredients

Quantities are shown as originally provided.

1 lb. butternut squash (dice to ½ -inch cube shape)
¼ tsp Coarse salt
⅛ tsp Ground black pepper
2 tbsp Olive oil
1 lb. skirt steak, beef flap/sirloin tips, or sirloin steak ( thinly sliced against the grain)
3 tsp cumin powder
1.5 tsp arrowroot powder
½ tsp baking soda
1.5 tbsp coconut aminos
¾ tsp chili powder (optional)
¾ tsp coarse salt
1 tbsp olive oil
4 bulbs scallions (sliced in diagonal (reserve 1 bulb for garnish))
5 cloves garlic (sliced)
1 large shallot (sliced to thin strips)
3 tsp Sichuan peppercorns (whole, not grind. See notes)
2-3 whole Chinese whole dry red chili peppers (optional. See notes)
Avocado or olive oil
½ cup fresh cilantro (chopped)

1
Preheat oven to 400F.
2
Dice butternut squash to cube shape. Season and toss with salt, pepper, and olive oil. Roast them over a large sheet pan lined with parchment for 25 to 30 minutes until the squash is tender, turning once with a metal spatula.
3
In the meantime, thinly slice the beef against the grain to ⅛-inch thin. Marinate the beef with ingredients from cumin to olive oil. Mix well and set aside in the fridge while preparing other ingredients. Prepare and gather the aromatics from scallions to chili peppers in one large bowl ready to use. Chop cilantro.
4
When the butternut squash is about 5 minutes away from done in the oven. Preheat a large skillet over medium heat, when hot, add 1.5 tbsp oil.
5
Spread the beef over the skillet in a single layer and pan sear over medium-high heat for about 3 minutes the first side without disturbing until the beef is crisp and brown. Cook the flip side about 1 minute. Pour the beef and the pan juices aside in one large bowl.
6
Start the skillet dry and while it’s still hot, add 1.5 tbsp oil. Saute aromatics in the bowl with 2 pinches of salt until fragrant, about 2 minutes. Add butternut squash and beef back to the skillet. Toss and taste to see if more salt is needed. Off heat, add cilantro and scallions. Toss everything together quickly while the skillet is still hot. Transfer to a large serving plate. Serve hot and immediately.