By Amanda & Charles Koppelman-Milstein
Serves 4

  • 2 tablespoons olive oil
  • 3 cloves garlic, chopped
  • 2 tablespoons ginger, chopped
  • 2 teaspoons cinnamon
  • 1 1/2 teaspoon allspice
  • 1 1/2 teaspoon nutmeg
  • 1 lb lean tender beef, such as Cubes for Kabobs, Pepper Steak or Sandwhich Steak cut in 1″ pieces
  • 3 apples, peeled and diced
  • 1 butternut squash, peels and cut in 3/4″ cubes
  • Apple cider vinegar to taste
  1. Saute the garlic and ginger in the oil over medium heat.  Add the butternut squash and cook until almost soft (you may need to add more oil).
  2. In a separate pan, brown the stew meat and drain off the fat.
  3. Once the squash begins to get soft, add the apples, beef, spices, and apple cider vinegar, and saute until everything is is soft.
  4. Serve over rice.