hoisin sauce (available in the Asian-food aisle of most supermarkets)
finely chopped scallions (white parts only)
finely chopped garlic
crushed red pepper (optional)
flank or boneless sirloin steak, thinly sliced
red, orange, or yellow bell pepper, seeded and thinly sliced
medium sweet potato, peeled, halved lengthwise, and sliced 1/4 inch thick
pound (1 1/2 cups)
snow or sugar snap peas
scallions (green parts only), cut into 1 1/2-inch lengths
- Cook the rice according to the package directions. Meanwhile, in a small bowl, combine the hoisin sauce, ½ cup water, soy sauce, and sugar.
- In a small saucepan, heat 1½ tablespoons oil over medium-high heat for 30 seconds. Add the scallions, garlic, and red pepper (if using) and cook until fragrant, about 15 seconds. Add the hoisin mixture and bring to a boil. Cook, stirring occasionally, until sauce thickens slightly, about 1½ minutes. Pour into a bowl. Set aside.
- Heat a wok or large skillet over high heat. Add 2 tablespoons oil and heat for 30 seconds. Add the steak and stir-fry until cooked through, 3 to 4 minutes. Transfer to a plate.
- Wipe out pan. Reduce heat to medium-high. Add the remaining ½ tablespoon oil and heat for 30 seconds. Add the bell pepper and cook, stirring con-stantly, for 10 seconds. Add the sweet potato and ⅓ cup water. Cover partially and cook, stirring occasionally, for 7 minutes. Add the peas and scallions; cook for 1 minute.
- Increase heat to high. Add the sauce. When it starts to bubble, add the steak. Stir-fry until warmed through, about 1 minute. Serve immediately over rice.