Beef and Sweet Potato Stir-Fry
One of the many contributions of the Americas to the global pantry, the sweet potato typically has either yellow-brown skin and yellow flesh, or dark reddish or purplish skin and dark orange flesh. They are sometimes erroneously labeled as yams in markets. When purchasing sweet potatoes, choose firm, smooth ones without blemishes or broken skin. Store them in a cool, dark, well-ventilated place for up to 1 week.
- 1/2 lb. flank steak
- 1 1/2 tsp. reduced-sodium soy sauce, plus more for serving
- 1 1/2 tsp. plus 4 Tbs. peanut oil
- 1 1/2 tsp. oyster sauce
- 1 sweet potato, cut into matchsticks
- 2 small dried red chilies
- Salt, to taste
- 4 green onions, cut diagonally into 1 1/2-inch pieces
- 2 garlic cloves, thinly sliced
- 1-inch piece fresh ginger, peeled and cut into thin slices
- Fresh cilantro leaves for garnish
- Cooked white rice for serving
Cut the steak in half lengthwise. Cut the halves against the grain into slices about 1/8 inch 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 fry pan over high heat, warm 2 Tbs. of the peanut oil. Add the beef and sear for 1 minute without stirring, then stir-fry the beef until the meat is cooked through, about 2 minutes. Transfer to a plate.
Return the pan to high heat and warm the remaining 2 Tbs. peanut oil. Add the sweet potato and dried chilies, 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 more. Return the beef to the pan and stir-fry until heated through.
Transfer to a large platter and garnish with cilantro. Serve immediately with white rice and soy sauce. Serves 2 to 4.
Adapted from Williams-Sonoma Cooking from the Farmers’ Market, by Tasha DeSerio & Jodi Liano (Weldon Owen, 2010).