PCOS and Jicama (Mexican Turnip): A Nutritious Addition to Your Diet
Discover how jicama, a low-glycemic root vegetable, can benefit women with PCOS. Learn about its nutritional value and delicious ways to incorporate it into your diet.
Recipe by The Bon Appétit Test Kitchen Top sirloin, flank steak, or skirt steak work just as well as eye round in this Thai-inspired dish.
This recipe includes superfoods such as:
Brown rice is a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity.
4 tablespoons chopped fresh mint, divided
3 tablespoons reduced-sodium soy sauce
2 fresh red or green Thai chiles, thinly sliced crosswise, divided
1 1" piece ginger, peeled, cut into matchstick-size pieces
1 tablespoon fish sauce (such as nam pla or nuoc nam)
2 teaspoons fresh lime juice
2 teaspoons minced garlic, divided
1/4 teaspoon sugar
5 tablespoons vegetable oil, divided
1 pound baby or Asian eggplant, sliced into 1/4" rounds
1/2 pound beef eye round, cut into thin strips
Softened rice vermicelli noodles or steamed brown rice
Ingredient info: Fish sauce can be found in the Asian foods section of most supermarkets, at some specialty foods stores, and at Asian markets.
Whisk 2 tablespoons mint, soy sauce, 1 chile, half of ginger, fish sauce, lime juice, 1 teaspoon garlic, sugar, and 2 tablespoons water in a medium bowl. Set dressing aside.
Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Working in 2 batches and adding 2 tablespoons oil between batches, cook eggplant until golden brown, 2-3 minutes per side. Transfer eggplant slices to a medium bowl. Pour half of dressing over eggplant and toss to coat evenly. Set remaining dressing aside.
Heat remaining 1 tablespoon oil in same skillet over medium-high heat. Add remaining chile, ginger, 1 teaspoon garlic, and beef and cook, turning beef once, until nicely seared and medium-rare, about 3 minutes total. Add eggplant mixture (with liquid) to skillet and toss to mix well.
Divide noodles or rice among bowls. Spoon stir-fry over. Drizzle reserved dressing over stir-fry and garnish with remaining 2 tablespoons chopped mint.
Serving Size: 4
Amount Per ONE Serving | ||
---|---|---|
Calories 0 kcal | ||
Fat 0 g | ||
Carbohydrate 0 g | ||
Protein 0 g |
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