Name: Spicy Beef and Jícama
Yield: Serves 4
Ingredients: 1¼ pounds jícama; 2 teaspoons brown sugar; 1¼ cups beef broth; 1-inch chunk of ginger; Optional: 1 fresh red chilli; ¼ cup chopped mint or cilantro (coriander); 2 tablespoons dry sherry; 1 tablespoon soy sauce; 1 tablespoon cider vinegar; ¼ teaspoon ground hot pepper; 1 garlic clove; 1 tablespoon plus 2 teaspoons cornstarch; ¾ teaspoon curry powder; 1 pound ground beef chuck; 2 tablespoons peanut oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

About

Juicy, meaty, crunchy, hot-sweet, and spicy, this dish will please even first-time jícama tasters. A bowl of rice or noodles rounds out the meal. For those who like as many vegetables in a meal as I do, steamed or sautéed cabbage or mustard greens complement too.

Ingredients

1 tablespoon plus 2 teaspoons cornstarch
2 teaspoons brown sugar

Method

Blend cornstarch, sugar, curry, and hot pepper in small bowl. Stir in sherry, soy sauce, and vinegar. Add broth.
Quarter jícama. Pull off skin with paring knife, taking as much of the fibrous underlayer as will come off easily. Pare off remaining fibers. Cut ¼- to ½-inch cubes of jícama. Mince garlic. Peel ginger and chop enough to make 1 tablespoon. Seed, deve

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Spicy Beef and Jícama

Ingredients

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