Spicy Beef and Sweet-Potato Stir-Fry

1. 1

   Thinly slice onion and garlic.

2. 2

   Peel sweet potatoes and cut lengthwise into 1/8-inch -thick slices.

3. 3

   Diagonally cut potato slices into thin strips and diagonally halve snow peas.

4. 4

   Cut water chestnuts crosswise into 1/8-inch-thick slices and season with salt and pepper.

5. 5

   Diagonally cut scallions into thin slices.

6. 6

   In a small bowl stir together broth, hoisin sauce, brandy, and cornstarch until combined well.

7. 7

   Heat a wok or large heavy skillet over high heat until a bead of water dropped on cooking surface evaporates immediately.

8. 8

   Add 2 tablespoons peanut oil, swirling wok or skillet to coat evenly, and heat until hot but not smoking.

9. 9

   Add onion and stir-fry until softened.

10. 10

    Add garlic and stir-fry until fragrant, about 30 seconds.

11. 11

    Add sweet potatoes and stir-fry until just tender, 6 to 8 minutes.

12. 12

    Add snow peas and water chestnuts and stir-fry until snow peas are crisp-tender, about 2 minutes.

13. 13

    Transfer vegetables to a large bowl.

14. 14

    Add 1 tablespoon peanut oil to wok or skillet and heat unrig just smoking.

15. 15

    Stir-fry half of beef until browned and transfer to bowl.

16. 16

    Add remaining tablespoon peanut oil and stir-fry remaining beef in same manner, transferring to bowl.

17. 17

    Add broth mixture to wok or skillet and bring to a boil, stirring constantly.

18. 18

    Simmer broth mixture 1 minute.

19. 19

    Return beef-vegetable mixture with scallions to wok or skillet and stir-fry until combined and heated through.

20. 20

    Season stir-fry with salt and pepper and stir in sesame oil.

21. 21

    Serve stir-fry over rice, garnished with scallions.

* Per serving · 4 servings · Values may vary.