Maggie's Hoisin Beef Stir-Fry

Yield: Makes 4 servings

• 2 1/2 tablespoons olive oil
• 1 pound flank or boneless sirloin steak, thinly sliced
• 1 red, orange, or yellow bell pepper, seeded and thinly sliced
• 1 medium sweet potato, peeled, halved lengthwise, and sliced 1/4 inch thick
• 1/3 cup water
• 1/3 pound (1 1/2 cups) snow or sugar snap peas
• 3 scallions (green parts only), cut into 1 1/2-inch lengths
• 1 recipe Garlicky Hoisin Sauce
• Cooked rice

Directions:

Heat a wok or large skillet over high heat. Add 2 tablespoons of the oil and heat for 30 seconds. Add the steak and stir-fry until cooked through, 3 to 4 minutes. Transfer to a plate. Wipe out the pan. Reduce heat to medium-high, add the remaining oil, and heat for 30 seconds. Add the bell pepper and cook, stirring constantly, for 10 seconds. Add the sweet potato and water. Cover partially and cook, stirring occasionally, for 7 minutes. Add the peas and scallions and cook for 1 minute. Add the Garlicky Hoisin Sauce and increase heat to high. When it starts to bubble, add the steak. Stir-fry until warmed through, about 1 minute. Serve immediately over the rice.

Tip: Pork or turkey cutlets can stand in for the beef, and green beans for the sugar snaps.

Garlicky Hoisin Sauce:

1 1/2 tablespoons olive oil
3 tablespoons minced scallion (white parts only)
2 tablespoons minced garlic
1 teaspoon crushed red pepper flakes (optional)
3/4 cup hoisin sauce (available in the Asian-food aisle of most supermarkets)
1/2 cup water
1 1/2 tablespoons soy sauce
1 1/2 tablespoons sugar

Heat a wok or skillet over medium-high heat. Add the oil and heat for 30 seconds. Add the scallions, garlic, and pepper flakes, if using, and cook until fragrant, about 15 seconds. Add the remaining ingredients and bring to a boil. Cook, stirring occasionally, until the sauce thickens slightly, about 1 1/2 minutes. Pour into a bowl.