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1
Thinly slice onion and garlic.
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2
Peel sweet potatoes and cut lengthwise into 1/8-inch -thick slices.
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3
Diagonally cut potato slices into thin strips and diagonally halve snow peas.
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4
Cut water chestnuts crosswise into 1/8-inch-thick slices and season with salt and pepper.
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5
Diagonally cut scallions into thin slices.
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6
In a small bowl stir together broth, hoisin sauce, brandy, and cornstarch until combined well.
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7
Heat a wok or large heavy skillet over high heat until a bead of water dropped on cooking surface evaporates immediately.
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8
Add 2 tablespoons peanut oil, swirling wok or skillet to coat evenly, and heat until hot but not smoking.
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9
Add onion and stir-fry until softened.
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10
Add garlic and stir-fry until fragrant, about 30 seconds.
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11
Add sweet potatoes and stir-fry until just tender, 6 to 8 minutes.
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12
Add snow peas and water chestnuts and stir-fry until snow peas are crisp-tender, about 2 minutes.
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13
Transfer vegetables to a large bowl.
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14
Add 1 tablespoon peanut oil to wok or skillet and heat unrig just smoking.
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15
Stir-fry half of beef until browned and transfer to bowl.
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16
Add remaining tablespoon peanut oil and stir-fry remaining beef in same manner, transferring to bowl.
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17
Add broth mixture to wok or skillet and bring to a boil, stirring constantly.
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18
Simmer broth mixture 1 minute.
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19
Return beef-vegetable mixture with scallions to wok or skillet and stir-fry until combined and heated through.
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20
Season stir-fry with salt and pepper and stir in sesame oil.
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21
Serve stir-fry over rice, garnished with scallions.
