MEAT WEEK 1: Marinated beef bites served with roasted sweet potatoes and garlic dip

Slightly inspired by the Asian cuisine this is the kind of recipe which is a good excuse to gather with friends or family around the table and share a delicious meal! Serve it as it is or accompany with a white rice pilaf for a fuller meal

Recipe of Nicki Mytarea,

"Cook Book" magazine of "ETHNOS" newspaper

Ingredients (for 4 people)

For the meat:

500gr. of beef fillet, cut in small cubes

300 gr. of sweet potatoes, peeled and cut in slices

4 tbsp of olive oil

For the marinade:

5 tbsp of soy sauce

2 tbsp of brown sugar

½ tea-cup of red dry wine

1 medium yellow onion, finely chopped

2 cloves of garlic, crushed

2 tbsp of sesame seeds

2 tbsp of sesame oil

black pepper

For the garlic dip:

6 cloves of garlic

2 eggs

2 tbsp of lemon juice

1½ tea-cup of olive oil

½ tsp of fresh (or dried)sage leaves, finely chopped

salt

pepper

Method:

Preheat the oven to 180°C.

Put all the marinade ingredients into a large bowl and stir thoroughly. Add the beef in and allow to marinate for 2 hours.

In the meantime, prepare the garlic dip and the potatoes.

Put in a blender the garlic, the eggs and the lemon juice and beat until they become a homogeneous mixture. When they reach this point, and without interrupting the beating, slowly add the olive oil and keep working the ingredients until the mixture is creamy.

Add in the dip the sage, season with salt and pepper and if needed a bit more lemon juice. Transfer into a bowl and keep aside.

Arrange the potato slices on a shallow baking tray and brush with olive oil. Put in the oven and bake for 7-8 minutes on each side until they are nicely coloured. Take out of the oven and keep the potatoes warm.

Take the meat out of the bowl and arrange in a baking tray laid with baking paper. Cook the meat under a hot grill until it is cooked through and nicely browned on both sides.

Serve immediately accompanying the meat with the sweet potatoes and the garlic dip.