2 Tablespoons Vegetable Oil	-Sliced
1 Lb Beef Stir-Fry Strips	1/2 Cup Beef Stock
1 Onion, Sliced	1/4 Cup Oyster Sauce
3 Cloves Garlic, Minced	1 Tablespoon Cornstarch
2 Cups Sweet Potatoes, Cubed &	1 Tablespoon Rice Or Cider Vinegar
-Peeled (2 Small)	1 Teaspoon Sesame Oil
1 Sweet Yellow Or Green Pepper,	2 Green Onions, Thinly Sliced

In wok or large skillet, heat 1 tablespoon of the oil over high heat. Stir-fry beef, in 2 batches, until browned but still pink inside, about 2 minutes. Transfer to plate.

Drain fat from pan; add remaining oil. Stir-fry onion and garlic over medium heat until onion is softened, about 2 minutes.

Stir sweet potato, yellow pepper and 1/2 cup water into pan; cover and steam until sweet potato are tender, about 10 minutes.

Meanwhile, in glass measure, whisk together beef stock, oyster sauce, cornstarch, vinegar and sesame oil. Return beef and any juices to pan.

Add oyster sauce mixture and bring to boil; boil, stirring until thickened and glossy, about 1 minute. Sprinkle with green onions.