Crispy Sweet Potato Stem and Beef Brisket Pasta
The Crunchy Texture is the Key! Let’s Make ‘Sweet Potato Stem and Beef Brisket Pasta’
I went grocery shopping yesterday and found sweet potato stems! I absolutely love stir-fried sweet potato stems with perilla powder, but I was craving Italian today, so I bought them with the intention of making pasta. One bunch was only 2,000 won… which is great, but wow, there’s so much! It’s a lot, a real lot! I need to figure out what to make with them, and I’m having so many thoughts…
Sweet Potato Stem and Beef Brisket Pasta- 250g beef brisket (for a rich flavor)
- 280g pasta (serves 3)
- 150g sweet potato stems (prepared)
- 9 cloves garlic (minced or sliced for enhanced flavor)
- 2 Tbsp crushed red pepper (can substitute with fresh chili peppers or peperoncino for more heat)
- 60ml olive oil (generous amount for the base flavor)
Cooking Instructions
Step 1
First, to retain the crispy texture of the sweet potato stems, blanch them in boiling water with 1 tablespoon of salt for about 5 minutes. This will make them tender yet keep their bite.
Step 2
Immediately after blanching, plunge the sweet potato stems into cold water to cool them down. Then, carefully peel off the outer skin from the stems. This step ensures a smoother and cleaner texture by removing any tough outer layers.
Step 3
Slice the garlic cloves thinly. This will infuse the pasta with a rich garlic aroma. Feel free to adjust the amount of garlic to your preference; more garlic will create a more intense flavor.
Step 4
Now, it’s time to cook the pasta. In a large pot of boiling water with a pinch of salt, cook 3 servings (280g) of pasta for 1-2 minutes less than the package instructions. Aim for ‘al dente’ – firm to the bite.
Step 5
Heat 60ml of olive oil in a wide pan over low heat. Add the sliced garlic and sauté gently. Be careful not to burn the garlic; cook until it releases a fragrant aroma.
Step 6
Once the garlic is fragrant, add the 250g of beef brisket to the pan. Increase the heat to medium-high and stir-fry quickly, breaking up any clumps. Cook until the brisket is browned and some of its fat has rendered.
Step 7
When the beef brisket is almost cooked through, add the blanched pasta to the pan. Now, add all the seasonings: 2 Tbsp oyster sauce, 4 Tbsp soy sauce, 1 Tbsp chicken powder, 2 Tbsp crushed red pepper, a pinch of black pepper, and a pinch of salt. Mix well.
Step 8
Add the prepared sweet potato stems to the pasta. Toss everything together to combine the ingredients. The sweet potato stems will add a delightful crunch to the pasta.
Step 9
Pour in about 100ml of pasta cooking water. This starchy water will help to create a smooth sauce and bind all the ingredients together. Adjust the amount as needed for your desired sauce consistency.
Step 10
Finally, stir-fry everything together for about one more minute over medium-low heat. Ensure the sauce coats the pasta and other ingredients evenly. Your delicious Sweet Potato Stem and Beef Brisket Pasta is ready to be served!
