stirfry arugula beef & sauteed butternut squash

could it be a bittersweet symphony? nah, this is no popsong. :) it’s a one-pan wonder & simple stirfry that balances the bitterness of arugula & the sweetness of butternut squash. perfect for an easy weeknight meal.

one-pan wonder:
– heat up 2 tbsp extra-virgin olive oil (evoo) in saucepan on medium heat
– add 3 cups butternut squash (peeled, cubed) to pan
(tip: to save time, you can get pre-cut butternut squash in the produce section at the grocery store.)

– season w/ ground black peppercorns
– add 1 large shallot (rough chop) to pan
– add 2 cups stirfry beef strips
– drizzle w/ 2 tbsp red wine over beef (tip: cabernet sauvignon or merlot works well.)
– reduce wine & sauté beef w/ shallots & squash for 6-8min on high heat, or until beef is cooked.

(yes, eagle-eyes… that is my old frying pan. i cooked up this dish before splurging on the new cookware!)

food styling:
– place over a bed of organic arugula
– season w/ ground black peppercorns