4 Servings 30 min Cook

Ingredients

1 Sweetpotato, 5" long Sweet Potato

1/4 Cup Water

1 Steak Beef Flank

9 Tsp packed Brown Sugar

3 Tbsp Oyster Sauce

1 1/2 Tbsp Cornstarch

1/4 Tsp Crushed Red Pepper Flakes

4 Cup flowerets Broccoli

2 Tsp Ginger Root

2 1/2 Tbsp Sesame Oil

Directions

Peel the sweet potato.



Cut it into half length-wise and then cut the halves into 1/3 inch thick slices.



Similarly, cut the steak into half length-wise and then cut the halves into 1/4 inch thick slices.



Peel the ginger and finely grate it.



Stir first 4 ingredients in small bowl until sugar dissolves.



Set sauce aside.



Place beef in large bowl; sprinkle with salt and pepper.



Add cornstarch and toss to coat.



Heat 1 1/2 tablespoons oil in large wok over high heat.



Add beef mixture; stir-fry until no longer pink outside, about 3 minutes.



Transfer beef mixture to medium bowl.



Heat remaining 1 tablespoon oil in 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.

