2 1/2 T. olive oil
1 lb. 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 C. water
1/3 lb. (1 1/2 C.) snow or sugar snap peas
3 scallions (green parts only), cut into 1 1/2-inch lengths
1 recipe Garlicky Hoisin Sauce
Cooked rice

Heat a wok or large skillet over high heat. Add 2 T. 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.

Yield: 4 servings
Calories: 463
Fat: 22g
Fiber: 4.3g