Beef and Sweet Potato Stir-Fry
Craving takeout? Whip up this tasty beef and sweet potato stir-fry in less time than it takes to call in an order.
Best Health Magazine, November/December 2008; photo: Masterfile
| Servings |
| 4servings |
| Servings |
| 4servings |
Ingredients
- 1 cup low-sodium chicken broth
- 3/4 lb lean beef trimmed of fat and thinly sliced (Tip: Season with a bit of salt before cooking)
- 2 tbsp rice vinegar
- 1 yellow pepper julienned (Bonus: Contains more vitamin C than red or green peppers)
- 1 tbsp cornstarch
- 3 cloves garlic thinly sliced
- 1/4 cup hoisin sauce (Tip: Contains protein, since it’s made from fermented soybeans)
- 2 tsp canola oil
- 1 medium onion thinly sliced
- 1 large sweet potato peeled and cubed (Bonus: Loaded with beta carotene)
Servings: servings
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Ingredients
Servings: servings
Units:
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Instructions
- In a small bowl, blend 2/3 cup (150 ml) of the broth with hoisin sauce and rice vinegar. Heat wok, then add 1 teaspoon (5 ml) oil plus beef. Stir-fry until browned, 1 to 2 minutes. Transfer meat to plate and drain fat from pan.
- Heat remaining oil, then add onion and garlic and stir-fry for a minute. Add sweet potatoes, pepper and broth mixture. Cover and reduce heat. Simmer until sweet potatoes are tender, 10 minutes.
- Mix remaining broth with cornstarch; add to pan. Boil for a minute. Return beef to pan; serve over rice.
Recipe Notes
Per serving (excluding rice): 328 calories, 21 g protein, 16 g fat (6 g saturated fat), 23 g carbohydrates, 3 g fibre, 49 mg cholesterol, 343 mg sodium
