Beef, Squash And Almond Stir-Fry

• 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

1. 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.
2. 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.
3. Return beef to wok with sauces; stir-fry 1 min, or until heated through. Sprinkle with almonds and additional green onions. Serve with rice.

vegetable, flank steak, butternut squash, cabbage, green onions, sweet chili sauce, soy sauce, blanched almonds, jasmine rice

Taken from recipes-plus.com/api/v2.0/recipes/27538 (may not work)