Healthy in a Hurry: Beef and Sweet Potato Stir-Fry Recipe
Need a healthy addition to your weeknight dinner rotation? Try this Beef & Sweet Potato Stir-Fry Recipe. There's a good chance you'll already have most of the ingredients on hand.
1⁄2 lb flank steak
1 1⁄2 tsp reduced-sodium soy sauce, plus extra for serving
1 1⁄2 tsp plus 4 Tbsp peanut oil
1 1⁄2 tsp oyster sauce
1 sweet potato, cut into matchsticks
2 small dried red chiles
4 green (spring) onions, cut diagonally into 1 1⁄2 -inch (4-cm) pieces
2 cloves garlic, thinly sliced
1-inch (2.5-cm) piece fresh ginger, peeled and cut into thin slices
Fresh cilantro leaves for garnish
Cooked White Rice
Cut the steak in half lengthwise. Cut the halves against the grain into slices about 1⁄8 inch (3 mm) thick. In a small bowl, toss together the beef, the 1 1⁄2 tsp soy sauce, the 1 1⁄2 tsp peanut oil, and the oyster sauce. Cover and refrigerate for 2 hours.
In a large, heavy frying pan over high heat, warm 2 Tbsp of the oil. Add the beef and sear for 1 minute without stirring. Stir-fry the beef until the meat is cooked through, about 2 minutes. Remove from the pan.
Return the pan to high heat and heat the remaining 2 Tbsp oil. Add the sweet potato and dried chiles, season with salt, and sear for 1 minute without stirring. Add the green onions and stir-fry until the potatoes are just tender, about 1 minute. Add the garlic and ginger and stir-fry for 1 minute longer. Return the beef to the pan and stir-fry until heated through.
Transfer to a large platter and garnish with cilantro. Serve right away with white rice and soy sauce.
Credit: Cooking from the Farmer's Market by Jennifer Maiser (forward) and Tasha De Serio & Jodi Liano (recipes). $24.95, Weldon Owen Publishing.
Photo credit: Maren Caruso