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16 July 2013 @ 10:16 pm
Steak through the Sweet(potato)heart Stir-Fry  
Confession: I have a thing for sweet potatoes.

For eating them. And cooking with them. They're just such an excellent food, really - great color, great texture, GREAT flavor that goes well with salty and sweet dishes alike, and they're good for you, all kinds of minerals in them, enough carbs for someone like me who bikes way too much, etc. From time to time, I get a craving for sweet potatoes and go off looking for a recipe that revolves around them.

That's how I found this recipe originally. Got so excited about it that I went and bought all of the ingredients before actually reading the recipe, which means I now had all the stuff to make this but had no interest in it because seriously who has time to quarter snowpeas length-wise you guys come ON.

Not one to waste good food, I mostly followed the recipe, cut some corners where chopping was concerned, added some flavors because it was REALLY not spicy enough, and the result? Turned out to be one of our new favorite meals. It's delicious, it's ridiculously good for you, and it makes enough leftovers that, for a pair of people, it feeds us for six days straight. You can't beat that!

Steak through the Sweet(potato)heart Stir-Fry

1 red onion, sliced 1/8th inch thick
2 tbsp minced garlic
1 tbsp vegetable oil
2 large sweet potatoes, peeled, sliced 1/8th inch thick, and cut into strips 1/2 inch wide

3/4 lb snow peas, cut in half in a way that makes them shorter, not thinner
1 8-oz can water chestnuts, drained and sliced (buy them sliced if you can, oh god)
Salt and pepper to taste

4 scallions, chopped up fine for the white parts and 1/2" for the green parts
1 lb thin-sliced beef, cut into 1/2" pieces
1 tbsp sesame oil

1 tbsp cornstarch
3/4 cup chicken broth
1/4 cup hoisin sauce
2 tbsp brandy
2 tbsp sweet chili sauce
1 tbsp red pepper flakes

Hot rice for serving


- Chop up all the things:
--- Sweet potato
--- Red onion
--- Water chestnuts (if you didn't get them sliced) - put them in a bowl and toss them with a little salt and a healthy amount of black pepper.
--- Snowpeas
--- Scallions
--- Beef
Note: This will take longer than you think. Took me close to an hour

- Put the rice on to cook. If you don't have a rice cooker, you are missing out big-time.

- Heat 1 tbsp oil in a wok.
- Stir-fry the onion and garlic until the onion starts to soften.
- Add in the sweet potato and cook until it's started to soften. This took probably 10-15 minutes for me.

- While the sweet potatoes are cooking, you'll have time to put together the sauce.
- Put 1 tbsp cornstarch into a small mixing bowl.
- Add a little chicken broth, whisking to mix the cornstarch with it completely.
- Slowly add more broth, still whisking.
- Add hoisin sauce, sweet chili sauce, pepper flakes, and brandy, whisking to fully combine.
- Sauce is ready, set it aside and go check the sweet potatoes.

- Once the sweet potatoes have started to go soft, add in snow peas and water chestnuts. Stir-fry until the peas start to go bright green and crispy, probably 6-8 minutes
- Transfer your veggie mixture into a large mixing bowl and set it aside.

- Add 1 tbsp sesame oil to your pan and heat it so it starts to smoke a little.
- Toss in your beef and scallions and stir-fry until the beef is mostly cooked through.
- Dump the sauce you made over the beef and scallion mess.
- Stir it around some as it heats, but not too much - you want it to simmer.
- Simmer the meat in the sauce for about 3 minutes.

- Add the vegetables back in and stir-fry until everything's evenly mixed together.
- Serve hot over rice. This made about 18 servings for us, and heats up beautifully as leftovers.