Sweet Pumpkin & Beef Cube Steak: A Boost for Your Immune System!
Prevent Colds with This Easy Sweet Pumpkin & Beef Cube Steak – Just 2 Main Ingredients Needed!
As the weather cools, I always find myself checking the price of sweet pumpkins at the supermarket. I often buy them with the intention of cooking something delicious, but procrastination gets the better of me. It wasn’t until my son caught a cold that I regretted my delay and rushed to make this dish. Both sweet pumpkin and beef are known for their immune-boosting properties, so why not try making this dish regularly before cold season truly hits? It’s a delightful way to keep your family’s defenses strong!
Main Ingredients- 1 small Sweet Pumpkin (approx. 930g before trimming)
- 750g Beef Sirloin, cut for steak (before trimming)
Beef Marinade- 2 tsp Montreal Steak Seasoning
- Pinch of Salt (if not using seasoning)
- Pinch of Black Pepper (if not using seasoning)
- Garlic Powder or Minced Garlic (to taste)
Sweet Pumpkin Cube Steak Sauce- 1 packet Instant Gravy Mix (or substitute with appropriate amount of curry powder/roux)
- 1 medium Onion (approx. 150g)
- 2 tsp Montreal Steak Seasoning
- Pinch of Salt (if not using seasoning)
- Pinch of Black Pepper (if not using seasoning)
- Garlic Powder or Minced Garlic (to taste)
Sweet Pumpkin Cube Steak Sauce- 1 packet Instant Gravy Mix (or substitute with appropriate amount of curry powder/roux)
- 1 medium Onion (approx. 150g)
Cooking Instructions
Step 1
This year, it seems the sweet pumpkin harvest wasn’t as bountiful, as I haven’t seen many large, plump ones at the market. This was my first time encountering a pumpkin under 1kg before trimming, but it did make it easier to prepare.
Step 2
Wash the sweet pumpkin thoroughly under running water. Then, cut it in half and carefully scoop out all the seeds and stringy bits from the center.
Step 3
Next, cut the pumpkin halves into roughly equal, bite-sized pieces – not too small, but substantial enough for easy handling. This step is crucial for efficient peeling.
Step 4
Stand each pumpkin piece upright. Using a sharp knife, carefully shave off the peel in thin slices, angling the knife slightly. Be extremely cautious to avoid cutting yourself, as the pumpkin can be slippery!
Step 5
Once all the peel is removed, cut the pumpkin flesh into uniform cubes, similar in size to traditional ‘kkakdugi’ (Korean radish cubes). This ensures even cooking. For reference, the trimmed pumpkin weighed 715g.
Step 6
Rinse the cubed sweet pumpkin under running water two or three times to remove any residual debris. Drain well.
Step 7
Place the drained pumpkin cubes into a microwave-safe bowl. Cover tightly with plastic wrap, then poke 3-4 holes in the wrap with a chopstick or skewer. Microwave on high for about 10 minutes. The pumpkin will cook in its own steam without needing added water. (Note: This timing is based on a 1000W microwave; adjust cooking time if your microwave is less powerful.) Once cooked, do not remove the plastic wrap immediately. Let it sit while you prepare the other ingredients. This allows residual heat to finish cooking any slightly underdone pieces and prevents moisture from escaping.
Step 8
While the pumpkin is in the microwave, prepare the beef. Cut the sirloin into cubes slightly smaller than the pumpkin cubes, aiming for the typical size of beef for cube steak. I used defrosted beef, so its color wasn’t as vibrant, but the taste was perfectly fine.
Step 9
Trim away any excess fat from the beef. After trimming, the beef weighed approximately 600-650g. (Minor weight variations won’t significantly impact the dish.) Season the beef cubes generously with Montreal Steak Seasoning (available at Costco), about 2 teaspoons, and gently mix. If you don’t have this seasoning, use a good pinch of salt and pepper, plus garlic powder or onion powder if available. Minced garlic (1 tbsp) is also a good substitute. The key is to season it well, as if you were preparing it for a simple salt-and-pepper steak.
Step 10
With the beef seasoned, it’s time to make the sauce. Use one packet of store-bought instant gravy mix, or substitute with curry powder/roux if preferred. Finely dice the onion. In a saucepan, combine 1 cup of water with the diced onion. Add the gravy mix directly to the pot and stir well, bringing it to a simmer until it thickens into a smooth sauce. (Optional Tip: While mushrooms are often included, this recipe uses what’s available. If you have shiitake mushrooms, use only half an onion and add thinly sliced mushrooms for a richer flavor.)
Step 11
Now, for the cooking of the beef. The most important tip for cooking cube steak is to avoid stirring it constantly. 1. Heat a frying pan over medium-high heat. 2. Add a little olive oil and spread the beef cubes in a single layer. Cook undisturbed for about 1 minute until browned on one side. 3. Using a wide spatula, flip the pieces systematically, as if flipping pancakes. 4. If any pieces are difficult to flip, use chopsticks to help, and let them cook for another minute. 5. Turn any pieces that are not yet browned to expose those sides to the heat.
Step 12
Once the beef is cooked through, remove the plastic wrap from the steamed pumpkin. Check if the pumpkin is tender; if so, carefully transfer it to a serving plate, spreading it out evenly.
Step 13
Arrange the cooked beef cubes attractively over the sweet pumpkin on the plate.
Step 14
Finally, generously drizzle the prepared gravy sauce over the beef and pumpkin to complete the dish.
Step 15
If I had had a little more time (and wasn’t being rushed by hungry family members!), I would have added some decorative touches. However, even presented as is, it was incredibly delicious! Eating a piece of beef and pumpkin together is pure bliss – a truly amazing combination!
