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1
In a large skillet, preferably nonstick, sear the meat over medium-high heat in two batches until nicely browned, only about 5 minutes per batch, since its sufficient to brown the meat well on one side.
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2
As you finish, transfer the chunks to a medium-sized flameproof casserole with a lid.
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3
When the meat is all browned, add the stock to the skillet and cook over high heat, stirring and scraping occasionally, until all the solids are integrated into the liquid.
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4
Pour into the casserole with the soy sauce, mirin, ginger, and a couple of grindings of pepper.
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5
Peel the lemon and add the peel to the mixture; juice the lemon and reserve the juice.
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6
Cover and cook on top of the stove (or in a 350F oven), maintaining a steady simmer.
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7
Stir after 30 minutes and begin to check the meat at 15-minute intervals.
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8
When the meat is tender, or nearly so, stir in the squash and continue to cook as before, checking every 15 minutes, until the squash is tender but not mushy.
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9
(If you choose to prepare the dish in advance, undercook the squash slightly and stop cooking here.
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10
Let sit at room temperature for up to a couple of hours or cover and refrigerate for up to a day.
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11
If you like, skim excess fat before reheating and proceeding, adding a little water if necessary.)
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12
Taste and add salt if needed, then stir in the reserved lemon juice and serve.
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13
Use beef tenderloin (filet mignon).
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14
Brown the meat as directed and reduce the liquid in the pan.
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15
Combine the meat, liquid, and all the other ingredients except the lemon juice.
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16
Cook until the squash is tender, 20 to 30 minutes; stir in the lemon juice and serve.
