Beef And Sweet Potato Stir Fry Recipes

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SPICY BEEF AND SWEET-POTATO STIR-FRY



Spicy Beef and Sweet-Potato Stir-Fry image

Categories     Beef     Onion     Potato     Vegetable     Stir-Fry     Quick & Easy     Fall     Gourmet

Yield Serves 4

Number Of Ingredients 15

1 medium red onion
3 garlic cloves
1 pound sweet potatoes (about 2 large)
3/4 pound snow peas
1/2 cup drained rinsed canned whole water chestnuts (from an 8-ounce can)
1 pound boneless beef sirloin
4 scallions
3/4 cup chicken broth
1/4 cup hoisin sauce
2 tablespoons brandy
1 tablespoon cornstarch
4 tablespoons peanut oil
2 teaspoons Asian sesame oil
Accompaniment:Cooked Rice
Garnish: sliced scallions

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



Beef and Sweet Potato Stir-Fry image

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

2 tablespoons vegetable oil
1 lb stir-fry beef, strips
1 small onion, sliced
3 garlic cloves, minced
2 cups cubed peeled sweet potatoes
1 bell pepper, sliced (red or green)
1 cup beef stock
1/4 cup oyster sauce
1 tablespoon cornstarch
1 tablespoon rice or 1 tablespoon cider vinegar
1 teaspoon sesame oil
2 green onions, thinly sliced

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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