Recipes

Ok, I think I've shared with you before how I'm like a marketer's dream. I'm always 'sold' on things when I watch infomercials, or when I see segments on Today show :)  Well, almost always.  I don't always give in.  If I did I'm not sure where I'd store it all! :)  BUT, not too long ago, there was a segment on the Today show cooking.  Mark Bittman, a chef, was talking about our meat portions and trying to cook with less meat and more veggies.  His recipes that he displayed on the show looked yummy and easy (not random ingredients) so I went for it!!  The book is The Food Matters Cook Book, if you'd like to check it out for yourself.  


For now, you have to try this very tasty recipe!
STIR-FRIED SWEET POTATOES AND BEEF with Vietnamese Flavors*
2 lbs sweet potatoes
3 tablespoons vegetable oil
8 ounces beef chuck, flank or sirloin steak, cut into bite-size pieces chicken tofu or tempeh can be used instead
1 cup sliced scallions used 1 mexican onion
1 or 2 fresh hot chilies (like jalpeno), seeded and chopped did not use
1 tablespoon minced garlic
salt and black pepper
1/4 cup nam pla (fish sauce) used teriyaki sauce instead
Juice of 1 lime used bottled lemon juice instead
1/2 cup chopped fresh cilantro, basil or mint definitely go for the cilantro!!
since we didn't do the fish sauce, I decided to de-emphasize the Vietnamese flavors part of the title :)


1. put a large skillet over high heat for 3-4 mins.  Add 1 tablespoon of oil and the beef.  Stir immediately, then stir every 20 seconds or so until the meat is no longer pink.  Just a minute or 2.  Transfer the beef to a plate. 
2. reduce the heat to medium-high and add the remaining 2 tablespoons of oil.  When it's hot, add the sweet potatoes, scallions, chiles (if you're using them) and garlic and sprinkle with salt and pepper.  Cook, stirring only occasionally, until the potatoes change color and begin to brown; then stir more frequently until they are tender but not at all mushy.  10-15 mins
3. Return the beef to the pan along with the fish/teriyaki sauce and lime/lemon juice.  Cook stirring and scraping the bottom of the pan, until the liquid is reduced slightly and you've scraped up all the bits of meat and vegetable.  Toss in the her and serve. 


Serve over brown rice.  Yummy.  Enjoy...and enjoy the left overs ;) OH it serves 4, so maybe no left overs for you!