Beef with Kamote Leaves in Oyster Sauce

 My mom has this economical and convenient idea of cooking a large amount of beef cubes and/or beef ribs, then freezing them.  When the need for tender beef cubes is needed, she simple defrosts them (or not) and readily whips up a piping hot beef nilaga or beef sinigang.

But this time, we didn’t have vegetables for a nilaga or sinigang dish, not to mention that one can sometimes be bored with these if eaten often. So now enters the idea of using

what was available at that time. .. Kamote leaves! Yup, the idea of using what was abundantly growing in our garden seemed to be practical, not to mention highly nutritious. Kamote leaves or sweet potato leaves are rich in antioxidants, primarily polyphenolics which protect us from cancer and other diseases. These humble leaves which easily grow in many of our backyards require minimum attention  to grow abundantly.  Picking them straight from our very own backyards guarantees us fresh and 100% pesticide-free leaves.

Instead of  brocolli  with beef, dish, why not use our lowly but nutrient packed kamote leaves in this dish.   This slightly sweet dish (from the oyster sauce) and the mildly peppery taste from the ginger appeal to the young and old alike.  Give it a try, and you might be having this as a staple in your menu.  You could also use kangkong or alugbati leaves. Just a little imagination and creativity can create a dish that is highly palatable and nutritious.  Sprinkle with toasted sesame seeds and you are assured of a high calcium dish.  (Yes, these little seeds are calcium packed.)

Beef with Kamote Leaves in Oyster Sauce

Yield: 4-5 servings

Ingredients:

approximately 2 cups cooked beef cubes, sliced into 11/2 – 2 in cubes

1 bunch kamote leaves

2-3 Tablespoons cooking oil

4 Tablespoons oyster sauce

1-2 Tablespoons light soy sauce

1 Tablespoon sesame oil

¼  – ½ cup beef stock or water

1 Tablespoon or more of toasted sesame seeds

3 cloves garlic, minced

1 small onion sliced thinly

1 Tablespoon ginger, sliced thinly

Directions:

1. In a medium pan with medium heat, saute ginger, garlic and onion.

2. Add cooked beef.  Saute for a minute.

3. Add beef stock or water, oyster sauce, light soy sauce, sesame oil.

4. When mixture is simmering, add in kamote leaves. Gently mix for a few seconds.

5. Turn off heat.

6. Place in serving dish and sprinkle sesame seeds.