Beef and Sweet Potato Stir-Fry

As a general rule, choose sodium-reduced
stocks and broths, especially for Asian-style
recipes calling for soy, oyster, teriyaki and
hoisin sauces, which have a lot of sodium.
2 tbsp vegetable oil 25 mL
1 lb beef stir-fry strips 500 g
1 onion, sliced 1
3 cloves garlic, minced 3
2 cups cubed peeled sweet 500 mL
potatoes (2 small)
1 sweet yellow or green 1
pepper, sliced
˙ cup beef stock 125 mL
oe cup oyster sauce 50 mL
1 tbsp cornstarch 15 mL
1 tbsp rice or cider 15 mL
vinegar
1 tsp sesame oil 5 mL
2 green onions, thinly 2
sliced
¡In wok or large skillet, heat 1 tbsp (15 mL)
of the vegetable oil over high heat; stir-fry
beef, in 2 batches, until browned but still
pink inside, about 2 minutes. Transfer to
plate. Drain fat from pan.
¡Add remaining vegetable oil to pan;
stir-fry sliced onion and minced garlic over
medium heat until onion is softened, about
2 minutes.
¡Stir in sweet potato, yellow pepper and
˙ cup (125 mL) water; cover and steam
until potatoes are tender, about 10 minutes.
¡Meanwhile, in small bowl, whisk
together beef stock, oyster sauce, cornstarch,
vinegar and sesame oil. Return beef
and any juices to pan. Add oyster sauce
mixture and bring to boil; boil, stirring,
until thickened and glossy, about
1 minute. Sprinkle with green onions.
Makes 4 servings. PER SERVING: about 316 cal,
29 g pro, 11 g total fat (2 g sat. fat), 26 g carb, 2 g fibre,
49 mg chol, 658 mg sodium. % RDI: 4% calcium,
22% iron, 114% vit A, 98% vit C, 16% folate.