This colorful dish is loaded with vitamins and flavor. You can substitute regular potatoes if you don't have sweet potatoes, but sweet potatoes really add to the overall taste.
1 pound lean ground beef
4 cloves garlic, minced
2 medium-size sweet potatoes
1 teaspoon sesame seeds
1 pound fresh spinach
1 cup water
1/4 cup soy sauce
2 tablespoons cornstarch
How to Make It
Heat a large skillet over medium-high heat. Add beef and garlic; cook until beef is browned, breaking into small pieces with the side of a large spoon.
While meat cooks, peel and cube sweet potatoes.
When beef is half cooked, drain off any accumulated fat. Add sweet potatoes and sesame seeds; continue to cook.
Meanwhile, rinse spinach well, remove any heavy stems, and coarsely chop.
When beef is well browned and sweet potato cubes are starting to soften, about 10 minutes, combine water, soy sauce, and cornstarch until cornstarch dissolves. Pour over contents in skillet. Simmer until sweet potato cubes are soft but not mushy, another 10 to 12 minutes.
Just before serving, add spinach and cook 2 to 3 more minutes until spinach is wilted, stirring once. Serve over hot rice.
If your like me with cooking all you need is a general idea and you add and Subtract to your liking. Most of everything I kept with this recipe and it came out great. For starters I cooked the sweet potatoes with the garlic and 2tbs of butter with a life in a sauce pan (us water if you trying to watch the calories). With the meat I cooked it with garlic as well and I added the uncle Chris steak seasoning. Once the potatoes were a little more than half way cooked and added them to the meat and I squeezed a small lime over all that and covered it. As that stayed cooking for a minute I mixed the other ingredients but instead of cornstarch I used flour cause that's all I had. Then added the spinach to the meat and sweet potatoes then poured the soy sauce mix in and cooked for just a minute. Served over rice. Let's just say my husband was pleased. I have 2 picky eaters and they ate it too.😊
I took the advice of the other reviewer and bumped up the seasoning as recommended. The result was a tasty, well-seasoned skillet-type meal, great for a weeknight supper. My husband really enjoyed it, and wants me to make it again. When I do, I'll probably also add some chili powder and/or cayenne to up the heat a bit, as this is not at all spicy.
Also, I found that cooking the beef and sweet potatoes with a lid on helps to soften the sweet potatoes much faster.
This recipe really needs a LOT of help. As is, it's totally tasteless. However, I added 1/2 tsp cardamom, 1/2 tsp coriander, 1/2 tsp of cinnamon, 1/8 cup of OJ, and 1/2 more cup of water and a bit more salt and it was REALLY tasty.
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