SPICY BEEF AND SWEET-POTATO STIR-FRY
Steps:
- Thinly slice onion and garlic. Peel sweet potatoes and cut lengthwise into 1/8-inch -thick slices. Diagonally cut potato slices into thin strips and diagonally halve snow peas. Cut water chestnuts crosswise into 1/8-inch-thick slices and season with salt and pepper. Diagonally cut scallions into thin slices. In a small bowl stir together broth, hoisin sauce, brandy, and cornstarch until combined well.
- Heat a wok or large heavy skillet over high heat until a bead of water dropped on cooking surface evaporates immediately. Add 2 tablespoons peanut oil, swirling wok or skillet to coat evenly, and heat until hot but not smoking. Add onion and stir-fry until softened. Add garlic and stir-fry until fragrant, about 30 seconds. Add sweet potatoes and stir-fry until just tender, 6 to 8 minutes. Add snow peas and water chestnuts and stir-fry until snow peas are crisp-tender, about 2 minutes. Transfer vegetables to a large bowl.
- Add 1 tablespoon peanut oil to wok or skillet and heat unrig just smoking. Stir-fry half of beef until browned and transfer to bowl. Add remaining tablespoon peanut oil and stir-fry remaining beef in same manner, transferring to bowl.
- Add broth mixture to wok or skillet and bring to a boil, stirring constantly. Simmer broth mixture 1 minute. Return beef-vegetable mixture with scallions to wok or skillet and stir-fry until combined and heated through. Season stir-fry with salt and pepper and stir in sesame oil.
- Serve stir-fry over rice, garnished with scallions.
BEEF AND SWEET POTATO STIR-FRY
Make and share this Beef and Sweet Potato Stir-Fry recipe from Food.com.
Provided by Pinaygourmet 345142
Categories Yam/Sweet Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a wok or large skillet, heat 1 tbsp of the vegetable oil over high heat; stir-fry beef in 2-3 batches, until browned but still pink inside, about 2 minutes. Transfer to a plate. Drain fat from pan.
- Add remaining vegetable oil to pan; stir-fry sliced onion and minced garlic over medium heat until onion is softened.
- Stir in sweet potato, red or green pepper and 1/2 cup stock; cover and steam until potatoes are tender.
- Meanwhile, in a small bowl, whisk together the remaining 1/2 cup stock, oyster sauce, corn starch, vinegar and sesame oil. Return beef and any juices to pan. Add oyster sauce mixture and bring to a boil; boil, stirring until thickened and glossy. Sprinkle with green onions.
Nutrition Facts : Calories 446.1, Fat 28, SaturatedFat 9.2, Cholesterol 76, Sodium 801.8, Carbohydrate 24.1, Fiber 3.1, Sugar 4.4, Protein 23.8
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