Beef and Sweet Potato Stir-Fry
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 316 |
| pro | 29 g |
| total fat | 11 g |
| sat. fat | 2 g |
| carb | 26 g |
| fibre | 2 g |
| chol | 49 mg |
| sodium | 658 mg |
| % RDI: | - |
| calcium | 4% |
| iron | 22% |
| vit A | 114% |
| vit C | 98% |
| folate | 16% |
Suggested Recipes
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2 tbsp (25 mL) vegetable oil
1 lb (500 g) beef stir-fry strips
1 onion, sliced
3 cloves garlic, minced
2 cups (500 mL) cubed peeled sweet potato (2 small)
1 sweet yellow or green pepper, sliced
1/2 cup (125 mL) beef stock
1/4 cup (50 mL) oyster sauce
1 tbsp (15 mL) cornstarch
1 tbsp (15 mL) rice or cider vinegar
1 tsp (5 mL) sesame oil
2 green onions, thinly sliced
Preparation:
In wok or large skillet, heat 1 tbsp (15 mL) of the oil over high heat. Stir-fry beef, in 2 batches, until browned but still pink inside, about 2 minutes. Transfer to plate.
Drain fat from pan; add remaining oil. Stir-fry onion and garlic over medium heat until onion is softened, about 2 minutes.
Stir sweet potato, yellow pepper and 1/2 cup (125 mL) water into pan; cover and steam until sweet potatoes are tender, about 10 minutes.
Meanwhile, in glass measure, whisk together beef stock, oyster sauce, cornstarch, vinegar and sesame oil. Return beef and any juices to pan.
Add oyster sauce mixture and bring to boil; boil, stirring, until thickened and glossy, about 1 minute. Sprinkle with green onions.
Tags:
Main Course; Meat-Beef; Vegetables; Stir-fry; Make It Tonight;
Source
Canadian Living Magazine: October 2005
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