Beef & Sweet Potato Picadillo


The heartiness of beef mixed with the mellow sweetness of kamote will make this dish a hit, especially on colder days.

Preparation time: 30 minutes
Cooking time: 45 minutes
Serves 2

100 grams beef sirloin
1 teaspoon oil
20 grams onion
5 grams garlic
30 grams tomatoes
1 teaspoon patis
1 chorizo de bilbao
2 cups beef stock
pinch of Spanish paprika
25 grams celery
100 grams sweet potato (kamote) cubes
salt and pepper, to taste
50 grams Vermecelli noodles
75 grams cabbage

1. Slice the beef sirloin in thin cuts and tenderize by pounding. Set aside.
2. Prepare your casserole in high heat. Add oil, and one by one, cook the sirloin until light brown in color.
3. Sauté the meat with onion, garlic, and tomatoes in patis for about 15 minutes. Then add chorizo and soup stock. Cover the casserole for 30 minutes.
4. Add paprika, celery, and diced kamote. Cover and cook for another 30 minutes.
5. Add salt and pepper to taste alongside Vermicelli noodles and cabbage. Cook for another 10 minutes.

Recipe by Chef Chris de Jesus
Photography by Justin de Jesus

This recipe was originally published in the April-May 2018 issue of Breakfast Magazine.