Spicy Beef and Jícama

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

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

Main course
Spicy

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