Sautéed Beef and Chayote Squash (Ginisang Sayote at Baka)

Sautéed beef and chayote squash is seasoned with soy sauce and fish sauce. The chayote squash is tender-crisp and has a slightly sweet taste to it.

Cooking chayote is easy yet, can be tricky because timing is important. You want the chayote tender-crisp meaning the squash should be tender but still firm. Overcooking the chayote squash will make it saggy, mushy in texture, and can have a slightly sour taste.

Recipe Ingredients

• Beef tenderloin or sirloin
• Oyster sauce
• Oil
• Garlic
• Onion
• Chayote squash
• Soy sauce
• Fish sauce
• Ground black pepper
• Salt, if needed

Cutting the Chayote

Peel the chayote squash, then cut it in half lengthwise. Remove the seed inside, then slice the chayote into ¼ inch thickness. Please be aware that when you are peeling the chayote, there is sap that sticks to your hands. The sap will make your skin feel tight.

HOW TO MAKE THIS RECIPE

1. Marinate beef and oyster sauce. Set aside.
2. In a large pan on medium heat, sauté garlic and onion in oil for 2 minutes.
3. Add the beef and sauté for 5 minutes.
4. Add chayote squash and sauté for 5 minutes.
5. Add the soy sauce, fish sauce, and ground black pepper. Let it cook for 5-10 minutes or until chayote is tender but still firm.
6. Season with salt only if needed, the soy sauce is usually enough. Serve and enjoy.

Tools Needed

Large pan or wok

Tips

• When cooking the chayote squash, check the firmness constantly. The chayote squash is the best when it is still tender-crisp.
• If you like more meat, just use 2 pounds of beef instead of the 1 and ½ pounds on the recipe.
• This dish can be eaten by itself or can be served with rice or bread.

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• Sautéed String Beans (Adobong Sitaw) with Bacon
• Sautéed Ampalaya (Bitter Melon) with Eggs
• Grilled Eggplant with Vinegar and Coconut Milk

Recipe

Sautéed Beef and Chayote Squash

Sautéed beef and chayote squash is seasoned with soy sauce and fish sauce. The chayote squash is tender-crisp and has a slightly sweet taste to it.

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Cuisine: Filipino

Course: Main Course

Prep Time: 10 minutes minutes

Cook Time: 3 hours hours 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 4 people

Calories: 575kcal

Author: Adelyn

Equipment

• Large pan or wok

Ingredients

• ▢ 1 ½ pound beef tenderloin or sirloin thinly sliced
• ▢ 1 tablespoon oyster sauce
• ▢ 2 tablespoons oil
• ▢ 5 cloves garlic minced
• ▢ 1 small onion chopped
• ▢ 4 pieces chayote squash sliced ¼ inch thickness
• ▢ 1-2 tablespoons soy sauce
• ▢ 1 teaspoon fish sauce
• ▢ ⅛ teaspoon ground black pepper
• ▢ Salt if needed

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Instructions

• Marinate beef and oyster sauce. Set aside.
• In a large pan on medium heat, sauté garlic and onion in oil for 2 minutes.
• Add the beef and sauté for 5 minutes.
• Add chayote squash and sauté for 5 minutes.
• Add the soy sauce, fish sauce, and ground black pepper. Let it cook for 5-10 minutes or until chayote is tender but still firm.
• Season with salt only if needed, the soy sauce is usually enough. Serve and enjoy.

Notes

• When cooking the chayote squash, check the firmness. The chayote squash is best when it is still tender-crisp.
• If you like more meat, just use 2 pounds of beef instead of the 1 and ½ pounds on the recipe.
• This dish can be eaten by itself or can be served with rice or bread.

Nutrition

Calories: 575kcal | Carbohydrates: 11g | Protein: 33g | Fat: 44g | Saturated Fat: 16g | Cholesterol: 119mg | Sodium: 580mg | Potassium: 747mg | Fiber: 3g | Sugar: 4g | Vitamin C: 13mg | Calcium: 47mg | Iron: 5mg

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