4 Servings 30 min Cook
1 Sweetpotato, 5" long Sweet Potato
1/4 Cup Water
1 Steak Beef Flank
9 Tsp packed Brown Sugar
3 Tbsp Oyster Sauce
1 1/2 Tbsp Cornstarch
1/4 Tsp Crushed Red Pepper Flakes
4 Cup flowerets Broccoli
2 Tsp Ginger Root
2 1/2 Tbsp Sesame Oil
Peel the sweet potato.
Cut it into half length-wise and then cut the halves into 1/3 inch thick slices.
Similarly, cut the steak into half length-wise and then cut the halves into 1/4 inch thick slices.
Peel the ginger and finely grate it.
Stir first 4 ingredients in small bowl until
sugar dissolves.
Set sauce aside.
Place beef
in large bowl; sprinkle with salt and pepper.
Add cornstarch and toss to coat.
Heat 1 1/2 tablespoons oil in large wok
over high heat.
Add beef mixture; stir-fry
until no longer pink outside, about 3 minutes.
Transfer beef mixture to medium bowl.
Heat
remaining 1 tablespoon oil in same skillet.
Add broccoli, yam, and ginger.
Toss to coat;
sprinkle with salt and pepper.
Add sauce.
Cover, reduce heat to medium-high, and
cook until vegetables are just tender, about
5 minutes.
Add beef mixture.
Toss until
sauce coats beef, about 1 minute.
Serve.