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Anna Williams

Recipe Summary

hands-on:
25 mins
total:
25 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook the rice according to the package directions. Meanwhile, in a small bowl, combine the hoisin sauce, ½ cup water, soy sauce, and sugar.

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  • 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.

Nutrition Facts

calcium 76.3mg; 464 calories; calories from fat 42%; carbohydrates 39.2g; cholesterol 46mg; fat 22.1g; fiber 4.3g; iron 3.6mg; protein 27.3mg; saturated fat 4.9g; sodium 1213.6mg.