Beef And Sweet Potato Stir Fry Recipes

QUICK BEEF STIR-FRY

Steps:

• Heat vegetable oil in a large wok or skillet over medium-high heat; cook and stir beef until browned, 3 to 4 minutes. Move beef to the side of the wok and add broccoli, bell pepper, carrots, green onion, and garlic to the center of the wok. Cook and stir vegetables for 2 minutes.
• Stir beef into vegetables and season with soy sauce and sesame seeds. Continue to cook and stir until vegetables are tender, about 2 more minutes.

STIR-FRIED SWEET POTATOES

Steps:

• Put scallions in food processor and pulse until finely chopped; remove. Add garlic, ginger and chili to the processor and pulse until minced; remove. Fit the processor with grating blade and grate sweet potatoes.
• Put oil in a large nonstick or well-seasoned cast-iron skillet over medium-high heat. When hot, add garlic-ginger-chili mixture and fry for 30 seconds. Add half the scallions and all the potatoes and sprinkle with salt and pepper. Cook, stirring or tossing, until the potatoes are lightly browned, about 10 minutes; the potatoes need not be fully tender.
• Add soy sauce, toss once, and transfer potatoes to serving platter. Garnish with remaining scallions and serve immediately with additional soy sauce, if desired.

SWEET POTATO STIR FRY RECIPE BY TASTY

Steps:

• Heat olive oil in a large skillet on medium-high heat. Once pan is hot and ready, toss in the sweet potato and reduce heat to medium-low heat. Sprinkle in half of salt to season.
• Sauté sweet potato in the skillet for about 3-5 minutes, or until golden brown.
• Toss in green and red bell pepper and sauté for about a minute before adding the onion. Cook until transparent, then add garlic and the spices.
• Once veggies are evenly coated in the spices, add the corn and black beans, continuing to cook until corn and beans are heated through. Remove skillet from heat.
• Serve with brown rice or quinoa, and garnish with a dollop of plain greek yogurt and chopped cilantro.
• Enjoy!

HEARTY BEEF & SWEET POTATO STEW

Steps:

• Preheat oven to 325°. In an ovenproof Dutch oven, heat 2 tablespoons oil over medium-high heat. Brown beef in batches. Remove with a slotted spoon., Add remaining oil to pan. Add onions; cook and stir 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Add broth and wine, stirring to remove browned bits from pan. Stir in thyme, Worcestershire sauce, salt and pepper. Return beef to pan; bring to a boil. Transfer to oven; bake, covered, 1-1/4 hours., In a small bowl, mix cornstarch and cold water until smooth; gradually stir into stew. Add sweet potatoes, mushrooms, carrots, parsnips and turnip to pan. Bake, covered, 45-60 minutes longer or until beef and vegetables are tender. If desired, strain cooking juices; skim fat. Return cooking juices to Dutch oven.

BEEF AND SWEET POTATO STIR-FRY

Steps:

• In a wok or large skillet, heat 1 tbsp of the vegetable oil over high heat; stir-fry beef in 2-3 batches, until browned but still pink inside, about 2 minutes. Transfer to a plate. Drain fat from pan.
• Add remaining vegetable oil to pan; stir-fry sliced onion and minced garlic over medium heat until onion is softened.
• Stir in sweet potato, red or green pepper and 1/2 cup stock; cover and steam until potatoes are tender.
• Meanwhile, in a small bowl, whisk together the remaining 1/2 cup stock, oyster sauce, corn starch, vinegar and sesame oil. Return beef and any juices to pan. Add oyster sauce mixture and bring to a boil; boil, stirring until thickened and glossy. Sprinkle with green onions.

SPICY BEEF AND SWEET-POTATO STIR-FRY

Steps:

• Thinly slice onion and garlic. Peel sweet potatoes and cut lengthwise into 1/8-inch -thick slices. Diagonally cut potato slices into thin strips and diagonally halve snow peas. Cut water chestnuts crosswise into 1/8-inch-thick slices and season with salt and pepper. Diagonally cut scallions into thin slices. In a small bowl stir together broth, hoisin sauce, brandy, and cornstarch until combined well.
• Heat a wok or large heavy skillet over high heat until a bead of water dropped on cooking surface evaporates immediately. Add 2 tablespoons peanut oil, swirling wok or skillet to coat evenly, and heat until hot but not smoking. Add onion and stir-fry until softened. Add garlic and stir-fry until fragrant, about 30 seconds. Add sweet potatoes and stir-fry until just tender, 6 to 8 minutes. Add snow peas and water chestnuts and stir-fry until snow peas are crisp-tender, about 2 minutes. Transfer vegetables to a large bowl.
• Add 1 tablespoon peanut oil to wok or skillet and heat unrig just smoking. Stir-fry half of beef until browned and transfer to bowl. Add remaining tablespoon peanut oil and stir-fry remaining beef in same manner, transferring to bowl.
• Add broth mixture to wok or skillet and bring to a boil, stirring constantly. Simmer broth mixture 1 minute. Return beef-vegetable mixture with scallions to wok or skillet and stir-fry until combined and heated through. Season stir-fry with salt and pepper and stir in sesame oil.
• Serve stir-fry over rice, garnished with scallions.

STIR-FRY CHILLI BEEF WITH SWEET POTATO JACKETS

Steps:

• Heat the oven to 200C/180C fan/gas 6 and bake the sweet potatoes for 45 mins, or until tender. Meanwhile, mix the steak with half each of the garlic and paprika.
• Heat the oil in a non-stick wok and stir-fry the pepper for 1 min until starting to soften. Add the remaining garlic and the cumin seeds, and cook for a few minutes more. Tip in the tomatoes and the remaining paprika, and cook for 10 mins. Add the beans and bouillon, and stir-fry until heated through. Stir in the coriander. Halve the baked potatoes almost all the way through, and put onto plates. Top with the avocado and squeeze over some of the lime wedges, and divide the beans between the plates.
• Return the pan to the heat and cook the steak for 5 mins. You shouldn't need to add any oil if you have a good non-stick pan, and if you don't wash the pan, you'll get some nice charred bits on the steak. The centre of the steak strips should be pink and tender. Pile onto the potatoes with a few coriander leaves, and serve with the remaining lime wedges for squeezing over.