Beef and Sweet Potato Stir-Fry
This recipe makes 4 servings
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 |
Never thought of including sweet potatoes in a stir-fry? This quick and easy recipe may change your mind.
Ingredients
- 2 tbsp vegetable oil
- 1 lb beef stir-fry strips
- 1 onion, sliced
- 3 cloves garlic, minced
- 2 cups cubed peeled sweet potatoes, 2 small
- 1 sweet yellow pepper or sweet green pepper, sliced
- 1/2 cup beef stock
- 1/4 cup oyster sauce
- 1 tbsp cornstarch
- 1 tbsp rice vinegar
- 1 tsp 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.
Source : Canadian Living Magazine: October 2005
- Keywords : Main Course; Dinner; Chinese; Stir Fry; Beef; Sweet potato; Yellow Peppers; Stock;
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