1. Heat a skillet or Wok over high heat for about a minute.
    2. When the pan is hot, add the oil, ginger, garlic, chili and onions, stir fry for about 30 seconds, stirring constantly.
    3. Add the Redefine Beef and fry, stirring constantly, for an additional 2 minutes until almost completely cooked.
    4. Add the soy sauce, herbs, sugar and a little lemon juice and mix well. Heat through. Remove from heat and keep warm.
    5. For the sauce: Heat 305g (10 oz) of Butternut Squash puree over medium to high heat. Reduce heat and bring to a simmer. In a separate bowl, mix the cornstarch with the remaining puree to create a slurry. Add to the pot and cook, stirring constantly until the sauce thickens. Add Black salt to taste.
    6. Serve the New-Meat™️ over rice. Ladle the sauce on top.
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100g (3 ½ oz) red onion, chopped

20g (4 tsps) olive oil

10g (2 tsps) chopped ginger

15g (3 tsps) scallions

5g (1 tsp) hot pepper

2 cloves of garlic, minced

15g (1 tbsp) soy sauce

5 sprigs of basil (1 ¼ tsps), chopped

5 sprigs of mint (5 tsps), chopped

15g (1 tbsp) brown sugar

8 ml (1/2 tbsp) lemon juice


335g (3/4 cup) butternut squash puree

15g (3 tbsps) corn starch

Black salt, to taste

Cooked white rice for serving