- 1 cup long-grain rice
- 3/4 cup hoisin sauce (available in the Asian-food aisle of most supermarkets)
- 1 1/2 tablespoons soy sauce
- 1 1/2 tablespoons sugar
- 4 tablespoons olive oil
- 3 tablespoons finely chopped scallions (white parts only)
- 2 tablespoons finely chopped garlic
- 1 teaspoon crushed red pepper (optional)
- 1 pound flank or boneless sirloin steak, thinly sliced
- 1 red, orange, or yellow bell pepper, seeded and thinly sliced
- 1 medium sweet potato, peeled, halved lengthwise, and sliced 1/4 inch thick
- 1/3 pound (1 1/2 cups) snow or sugar snap peas
- 3 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.