But, the ginger mixed with the asian ingredients was very good on the green beans and sweet potatoes. So, this is why I'm posting it. I'm sure there are people out there that actually know how to cook beef correctly. I highly recommend getting yourself a bottle of sesame oil. This stuff is awesome! A little bit goes a long way and truly adds that missing ingredient in stir-fry. It can be found in your ethnic section of the grocery store.
Sweet-Potato Beef Stir-Fry
adapted from Clean Eating July/August 09, reprinted at Kitchen Goddess
Yield: 4 servings
- 1 lb eye round beef steak, sliced 1/8-inch thick, then cut into 1-inch strips
- 1/2 tsp sesame seed oil
- 1 tbsp unsweetened apple butter
- 1 tbsp low-sodium soy sauce
- 1/2 tsp red pepper flakes
- 2 garlic cloves, crushed
- 1 1/2-inch slice fresh ginger, crushed
- 2 cups sweet potato, diced into 1-inch chunks
- 1 cup green beans
- 1 tsp olive oil
- 1 medium onion, thinly sliced
- In a large bowl, mix beef with sesame seed oil, apple butter, soy sauce, red pepper flakes, garlic and ginger. Set aside.
- Bring 3 cups water to boil in a medium pot over high heat. Add sweet potato, cook for 5-7 minutes, until soft but firm. Remove sweet potato with slotted spoon; do not drain water. Return water to a boil. Add beans and boil for 4 minutes, until soft but still firm. Drain.
- Add olive oil to a large skillet over high heat. Once hot, add beef mixture and onion, tossing quickly until done, about 3-4 minutes. Then toss in sweet potatoes and beans. Cool for 1 more minute.