This beef and sweet potato stir-fry is a perfect weeknight meal that’s both quick and packed with flavor.
Tender beef strips cook quickly alongside sweet potato cubes in a fragrant garlic and ginger sauce.
The combination of lean protein and nutrient-rich sweet potatoes makes this dish both satisfying and wholesome.
Why You’ll Love This Recipe
- The thinly sliced beef cooks quickly and stays tender when stir-fried over high heat.
- Sweet potatoes add a natural sweetness and caramelize nicely when sautéed, balancing the savory sauce.
- Ginger and garlic provide aromatic flavors that complement the beef and sweet potatoes beautifully.
Beef and Sweet Potato Stir-Fry with Ginger and Garlic
This beef and sweet potato stir-fry combines tender strips of beef with sweet potatoes, garlic, ginger, and a savory sauce for a quick, nutritious weeknight dinner.
- Prep time
- 15 minutes
- Cook time
- 15 minutes
- Servings
- 4
- Yield
- 4 servings
Ingredients
- 1 lb (450 g) beef sirloin or flank steak, thinly sliced against the grain
- 2 medium sweet potatoes (about 1 lb/450 g), peeled and cut into 1/2-inch (1.3 cm) cubes
- 2 tablespoons vegetable oil, divided
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 small onion, thinly sliced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon brown sugar
- 1/2 teaspoon crushed red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- 2 green onions, sliced (for garnish)
- Cooked rice, for serving
Instructions
- Prepare the Ingredients Slice the beef thinly against the grain and set aside. Peel and cube the sweet potatoes into 1/2-inch pieces. Mince the garlic, grate the ginger, and slice the onion thinly.
- Cook the Sweet Potatoes Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the sweet potato cubes and cook, stirring occasionally, until tender and lightly browned, about 7-8 minutes. Remove from the pan and set aside.
- Cook the Beef Add the remaining 1 tablespoon of oil to the hot pan. Add the sliced beef in a single layer and stir-fry until just browned but still tender, about 2-3 minutes. Remove beef from the pan and set aside.
- Make the Sauce and Stir-Fry In the same pan, add garlic, ginger, and onion. Stir-fry for 1-2 minutes until fragrant. Return the cooked sweet potatoes and beef to the pan. Add soy sauce, oyster sauce, brown sugar, and crushed red pepper flakes if using. Stir well to coat everything evenly and cook for another 2 minutes until heated through.
- Serve Season with salt and black pepper to taste. Garnish with sliced green onions and serve hot over cooked rice.
Helpful Tips
- Slice the beef thinly and against the grain for maximum tenderness.
- If you prefer softer sweet potatoes, parboil the cubes for 3-4 minutes before stir-frying.
- To avoid overcrowding the pan, cook the beef in batches if necessary; this ensures a nice sear.
- Use high heat while stir-frying and keep the ingredients moving to prevent sticking and promote even cooking.
Storage and Make-Ahead
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a skillet over medium heat or in the microwave until heated through.
Do not store cooked beef at room temperature for more than 2 hours to avoid food safety risks.
Frequently Asked Questions
Can I use other cuts of beef for this stir-fry?
Yes, flank steak, sirloin, or ribeye work well as thinly sliced beef for stir-frying.
How can I prevent the beef from becoming tough?
Slice the beef thinly against the grain and avoid overcooking by stir-frying quickly over high heat.
Is this dish gluten-free?
This recipe uses soy sauce which often contains gluten. Use gluten-free tamari or soy sauce to make the dish gluten-free.
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