Stir-Fried Beef, Broccoli, and Yams

Ingredients

• Sweet potato

  Raw, unprepared

  1 sweetpotato, 5" long or 130g

• Water

  Plain, clean water

  ¼ cup or 59g

• Beef flank

  Steak, separable lean and fat, trimmed to 0" fat, all grades, raw

  6 oz or 170g

• Brown sugar

  9 tsp packed or 41g

• Oyster sauce

  Ready-to-serve

  3 tbsp or 54g

• Cornstarch

  1 ½ tbsp or 12g

• Crushed red pepper flakes

  ¼ tsp or 0.08g

• Broccoli

  Raw

  4 cup chopped or 364g

• Ginger root

  Raw

  2 tsp or 4g

• Sesame oil

  Salad or cooking

  2 ½ tbsp or 34g

Directions

1. Peel the sweet potato and cut it into half length-wise, then into 1/3 inch thick slices. Cut the steak into half length-wise and then into 1/4 inch thick slices. Peel and finely grate the ginger.
2. Stir the first 4 ingredients in a small bowl until the sugar dissolves. Set the sauce aside. Place beef in a large bowl; sprinkle with salt and pepper. Add cornstarch and toss to coat.
3. Heat 1 1/2 tablespoons oil in a large wok over high heat. Add beef mixture; stir-fry until no longer pink outside, about 3 minutes. Transfer beef mixture to a medium bowl. Heat the remaining 1 tablespoon oil in the 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.

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