Friday, January 7, 2011

New Ingredient Time!

Its about that time again! Another new ingredient went into this dinner. Can you guess that it is? Here is a picture:

Its a Japanese Sweet Potato. This is not to be confused with the ever popular and brightly colored Purple Potato that is also common in Japan. This sweet potato is purple on the outside, but not so on the inside, it is like a regular potato. It was a little softer than most potatoes that I am used to cooking, but it tastes pretty much like a regular potato, or whatever you happen to season it with.

For this meal I just cubed the potato and baked it with seasonings. I paired it with a glazed-beef recipe that I saw on another blog and thought Hubby and I would like.

~Beef w/ Brown Sugar Glaze~
(adapted from The Wannabe Chef)
1/2 lb. stir-fry beef strips
2 tbsp. sesame oil (or olive oil)
5 tbsp. cornstarch (or flour)
2 tbsp. brown sugar
2 tbsp. soy sauce
1/4 c. water
1/2 tbsp. rice vinegar
1/4 tsp. salt
2 tsp. chili powder
1 tsp. garlic powder

In a lg. skillet or wok heat the sesame oil over med. high heat. Coat the beef with the cornstarch or flour and set aside. In a small bowl, add the brown sugar, soy sauce, water, vinegar, salt, chili powder, and garlic powder. Mix until sugar is dissolved.
Add the beef to the skillet. Cook, stirring, until all off the beef is browned. Slowly pour in the brown sugar-soy sauce liquid. Continue to cook as the water evaporates. It will eventually form a thick glaze, coating the beef. Once the beef is coated remove from heat. Add a drizzle of sesame oil, toss, and serve.

For the potatoes I just winged it: I cubed them up, tossed them in olive oil, oregano, garlic powder, garlic salt, onion powder, rosemary...maybe some other herbs. I then baked them at 375 for about 30 min. Just keep an eye on them so they don't burn. The potatoes are done when they can be cut easily with a fork (aka fork tender). Remove and serve with the beef.

Hubby really liked the beef. He said he could taste the difference with the sesame oil. To him it tasted more "nutty"....what a complement! I liked the sweet and savory aspect the brown sugar gave it. The potatoes were alright, nothing to special, they just tasted like plain old herbed potatoes...

The beef is highly recommended...Hubby asked for it to be served again. Stay tuned for the next installment of another new local ingredient!


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