Red Beef and Golden Pumpkin
材料Ingredients
牛肉120克
日本南瓜1個
裢（切段）1棵
薑2至3片
紅辣椒絲1湯匙
beef 120g
Japanese pumpkin 1
spring onion（sectioned）1
ginger 2to 3slices
shredded red chili 1tbsp
調味料Seasonings
鹽1/4茶匙
胡椒粉1/4茶匙
salt 1/4tsp
powdered pepper 1/4tsp
醃料Marinade
紹興酒1茶匙
生抽1/2茶匙
奇異果汁（壓成泥）2茶匙
鹽（南瓜用）少許
Shaoxing wine 1tsp
light soy sauce 1/2tsp
kiwi fruit juice（mashed）2tsp
salt（for pumpkin）little
做法Method
1.南瓜去瓤，洗淨，瀝乾，橫切成條，用少許鹽略醃後飛水，瀝乾。牛肉洗淨瀝乾，切片，加入醃料醃勻。
Remove pulp from pumpkin,rinse and drain,then cut obliquely into shreds,marinade in a little salt for a short while,then drain.Rinse and drain beef,cut into slices,marinate fully.
2.在炒鍋內燒熱橄欖油約1茶匙，將南瓜炒至七成熟，盛出。
Heat about 1tsp olive oil,saute pumpkin until 70%done,take out.
3.再把剩餘的油爆香薑片、裢段及紅辣椒絲，倒入牛肉，炒至半熟，再將南瓜回鍋。
Stir ginger slices and spring onion sections in the surplus oil,pour beef,stir-fry until 50%done,then pour pumpkin back into wok.
4.加入調味料後再炒拌片刻即可上碟。
Add in seasonings,stir-fry for a short while.Serve.
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