Beef, Squash And Almond Stir-Fry - cooking recipe

Ingredients

4 tsp vegetable or peanut oil
14 oz flank steak, thinly sliced
12 oz butternut squash, peeled and thinly sliced
1/2 head Napa cabbage, shredded
2 None green onions, thinly sliced diagonally, plus additional, to serve
2 tbsp sweet chili sauce
2 tbsp soy sauce
1/3 cup blanched almonds, toasted and chopped
None None Cooked jasmine rice, to serve

Preparation

Heat a wok or large skillet on high heat. Add 2 tsp of the oil; swirl to coat surface. Stir-fry beef, in batches, 1-2 mins each batch, or until seared. Remove from skillet.
Heat remaining 2 tsp oil in wok. Stir-fry squash 2-3 mins, or until almost tender. Add cabbage and green onions; stir-fry until just wilted.
Return beef to wok with sauces; stir-fry 1 min, or until heated through. Sprinkle with almonds and additional green onions. Serve with rice.