Alrighty...this is actually a misnomer...since I used a ground beef/turkey combo. Anyhoo...this is one of Sean's favorites in a long line of favorites. It's fairly simple to throw together and a complete meal served with (brown) rice. This was also the first time I used sweet potatoes. Normally, I use Japanese eggplants. It's my pseudo-Thai dish and it's supposed to be more on the sweet/savory side than purely savory.
Ground beef & turkey (equal portions...roughly 1lb. of each)
Red Pepper, sliced or diced
Carrots (not pictured), julienned, sliced, or diced
Sweet Potato (or Japanese Eggplant), small cubes
Garlic, smashed and minced
Ginger, minced (1 t.) or smashed large pieces (1 in. piece)
¼ cup Scallions, cut into 3 in. pieces (not pictured)
1 t. Sesame Oil
¾ t. Soy Sauce
1 t. Fish Sauce
3 T. Kecap Manis
⅓-¾ cup Basil, chiffonade
Olive Oil (or lighter oil if preferred)
Salt & Pepper
Microwave sweet potatoes until al dente. You want them nearly cooked through but not so cooked that they become mushy. Set aside.
Heat oil up in a large skillet or wok over high heat. Sauté onion, ginger, scallions, red pepper, carrots, & sweet potatoes until vegetables are soft but not mushy. Lightly season (as the soy sauce & kecap manis will add plenty of sodium later on) and add 1 t. garlic. Sauté for an additional 30 seconds. Remove from skillet/wok and set aside.
Add more oil to skillet/wok over high heat. Add ground beef & turkey, season, and brown. Drain any accumulated fat, if any (I use the leanest cuts so I don’t have extra fat that gets rendered). Add sesame oil, soy sauce, and kecap manis. Add 2 t. garlic and sauté for an additional 30 seconds.
Add vegetable mix. Add ½ of the basil. Let everything get happy for about 2 minutes. Taste for seasoning. At this point, the only additional seasoning you’ll want to add is the kecap manis since this dish is more on the sweet/savory side. Turn off heat and add remaining basil...adding more for a more pronounced basil flavor.
Serve on top of rice...with additional basil, if you dare.