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“My favorite hobby is cooking. There is nothing I can do well if i have not eaten well.”



  • 3 tablespoons vegetable oil
  • 8 ounces beef chuck, flank, or sirloin steak, cut into strips
  • 2 pounds sweet potatoes, peeled and grated, about 4 cups
  • 1/2 cup sliced green onions
  • 1/2 cup diced white onions
  • 1 or 2 fresh jalapeño peppers, seeded and chopped
  • 1 tablespoon minced garlic
  • Salt and black pepper
  • 1⁄4 cup fish sauce
  • Juice of 1 lime
  • 1⁄2 cup chopped fresh cilantro



  1. Put a large skillet or wok over high heat for 3 to 4 minutes.
  2. Add 1 tablespoon of the oil and the beef. Stir immediately, then stir every 20 seconds or so until the meat is no longer pink, just a minute or two. Transfer the beef to a plate.
  3.  Reduce the heat to medium-high and add the remaining 2 tablespoons oil. When it’s hot, add the sweet potatoes, scallions, chiles and garlic. Sprinkle with salt and pepper.
  4. 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 to 15 minutes.IMG_8909
  5. Return the beef to the pan along with the fish sauce and lime juice.
  6. Cook, stirring and scraping the bottom of the pan, until the liquid is reduced slightly.
  7. Toss in the herb and serve. 


Recipe Reference markbittman.com