• Ingredients: 23
  • Serves: 4

Spicy beef and sweet-potato stir-fry with garnish: sliced scallions.


  • Garnish: sliced scallions

For brandade

  • Accompaniment: crostini

For the icing


  • 1/2 cup chopped unsalted pistachios

For assembly

  • large pastry bag
  • 1/2-inch plain tip
  • 1/4-inch plain tip
  • Note: a cake decorating turntable is helpful for assembling a croquembouche

For mango ravioli

To cook fish and assemble dish

  • Special equipment: a deep-fat thermometer

Espresso chocolate chunk:

  • 1/2 cup coarsely chopped semisweet chocolate
  • 2 tsp. espresso powder

Very berry:

Peppermint fudge:

  • 3 tbsps. fudge sauce
  • 1/4 cup crushed peppermint candies


  1. Step 1 Thinly slice onion and garlic. Peel sweet potatoes and cut lengthwise into 1/8-inch -thick slices. Diagonally cut potato slices into thin strips and diagonally halve snow peas.
  2. Step 2 Cut water chestnuts crosswise into 1/8-inch-thick slices and season with salt and pepper. Diagonally cut scallions into thin slices.

    For this step you will need

  3. Step 3 Heat a wok or large heavy skillet over high heat until a bead of water dropped on cooking surface evaporates immediately.
  4. Step 4 Add 2 tablespoons peanut oil, swirling wok or skillet to coat evenly, and heat until hot but not smoking.
  5. Step 5 Add onion and stir-fry until softened. Add garlic and stir-fry until fragrant, about 30 seconds. Add sweet potatoes and stir-fry until just tender, 6 to 8 minutes.
  6. Step 6 Add snow peas and water chestnuts and stir-fry until snow peas are crisp-tender, about 2 minutes. Transfer vegetables to a large bowl.

    For this step you will need

  7. Step 7 Add 1 tablespoon peanut oil to wok or skillet and heat unrig just smoking. Stir-fry half of beef until browned and transfer to bowl.
  8. Step 8 Add remaining tablespoon peanut oil and stir-fry remaining beef in same manner, transferring to bowl.
  9. Step 9 Add broth mixture to wok or skillet and bring to a boil, stirring constantly. Simmer broth mixture 1 minute.
  10. Step 10 Return beef-vegetable mixture with scallions to wok or skillet and stir-fry until combined and heated through.

Nutrition information

Calories 636 Carbohydrates 51 g (17%)
Fat 33 g (51%) Protein 30 g (59%)
Saturated Fat 9 g (47%) Sodium 451 mg (19%)
Polyunsaturated Fat 6 g Fiber 8 g (34%)
Monounsaturated Fat 14 g Cholesterol 90 mg (30%)