Beef and Sweet Potato Stir-Fry

Craving takeout? Whip up this tasty beef and sweet potato stir-fry

Ingredients 20-Minute

1 cup (250 mL) chicken broth 3/4 lb (375 g) lean beef, trimmed of fat and thinly sliced - can be replaced with chicken breast if preferred 2 tablespoons (30 mL) rice vinegar or a light vinegar not malt 1 yellow pepper, chopped into small strips 1 tablespoon (15 mL) cornstarch 3 cloves garlic, thinly sliced (use less if you are not a garlic lover) 1/4 cup (50 mL) hoisin sauce 2 teaspoons (10 mL) canola oil 1 medium onion, thinly sliced 1 large sweet potato, peeled and cubed

Directions

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.

Serves 4 generously

Nutritions

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