In medium pan, heat the oil. Fry the squash for 3-4 minutes. In a small bowl, mix together the soy sauce, honey and 1 tsp of curry powder. Add the fillet strips, cover and set aside to marinate.
Stir the remaining spices into the squash for 1 minute. Add the onion, garlic and pepper and cook for 2-3 minutes. Place a small frying pan over a high heat and fry the marinated fillet strips for 2-3 minutes on each side.
Pour the wine and cream over the squash and bring to a simmer for 2 minutes. To serve, fold the freshly copped herbs into the squash and top with the marinated seared beef.
Serving
Suggestions
Could be served with rice.
Originally Submitted
12/28/2006
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