Sweet-Potato Stir Fry

Source: Sweet-Potato Stir FryClean Eating Magazine July/August 2009

The combination of apple butter and red pepper flakes gives a sweet yet sharp taste.

1 lb eye round beef steak, sliced 1/8 inch thick, then cut into 1-inch strips
1/2 tsp sesame seed oil
1 tbsp unsweetened apple butter
1 tbsp low-sodium soy sauce
1/2 tsp red pepper flakes (I used ½ of this)
2 garlic cloves, crushed
1 1/2 inch slice fresh ginger, crushed
2 cups sweet potato, diced into 1-inch chunks
1 cup green beans
1 tsp olive oil
1 medium onion, thinly sliced

In a large bowl, mix beef with sesame seed oil, apple butter, soy sauce, red pepper flakes, garlic, and ginger. Set aside.

Bring 3 cups water to boil in a medium pot over high heat. Add sweet potato, cook for 5 to 7 minutes, until soft but still firm. Remove sweet potato with strainer or slotted spoon; do not drain water. Return water to a boil. Add beans and boil for 4 minutes, until soft but firm. Drain.

Add olive oil to a large wok or skillet over high heat. Once hot, add beef mixture and onion, tossing quickly until done, about 3 or 4 minutes. Then toss in sweet potatoes and beans. Cook for 1 more minute. Serve.


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