Stir-Fried Beef, Taro, and Cabbage

Name: Stir-Fried Beef, Taro, and Cabbage
Yield: 2 servings
Ingredients: 3¼ pound taro root (1 piece); ¼ teaspoon kosher salt; 1 tablespoon Scotch or bourbon; 1 tablespoon Scotch or bourbon; 1 tablespoon soy sauce; 2 teaspoons Oriental sesame oil; Big pinch cayenne; 1 medium garlic clove, peeled and flattened (or minced, if you like more garlic flavor); 1 medium garlic clove, peeled and flattened (or minced, if you like more garlic flavor); ¾ pound top round of beef steak or flank steak, sliced very thin on the diagonal; ¾ pound top round of beef steak or flank steak, sliced very thin on the diagonal; 1 tablespoon peanut oil; ½ pound Chinese cabbage, washed, then cut into 1-inch pieces

Preparation info

2
servings

Difficulty
Easy

Appears in

Uncommon Fruits & Vegetables

By Elizabeth Schneider

Published 1986

About

For a delicious one-dish meal in under half an hour, try this balanced combination of juicy meat, chestnutty taro, and crisp greens.

Ingredients

3¼ pound taro root (1 piece)
¼ teaspoon kosher salt

Main course
Caribbean
Central America
North Africa
South America

Method

Peel taro and quarter lengthwise; cut each quarter across into 1/16-inch slices. Set over boiling water on a steamer rack; sprinkle with salt. Cover; steam taro until tender, about 15–20 minutes.
Combine Scotch, soy sauce, sesame oil, cayenne, and garlic. Add beef and