• Trim the ends from the sweet potatoes; cut the potatoes into ¼-inch-thick half-moons.

In a wok or pan over medium-high heat, warm 2 tablespoons oil until hot but not smoking. Add the sweet potatoes and cook, stirring occasionally, until tender and well browned, 7 to 8 minutes. Transfer to a plate; do not clean the pan. While the sweet potatoes cook, prepare the stir-fry.

• Peel and thinly slice the shallot.
• Finely chop enough garlic to measure 1½ teaspoons.
• Cut the broccoli into florets.
• Core and quarter the tomatoes.
• Strip the basil leaves from the stems; coarsely chop the leaves.

• Pat the beef dry with a paper towel; season generously with salt and pepper.

In the same pan used for the sweet potatoes, add 1 tablespoon oil, if needed, and warm over medium-high heat. Add the shallots and garlic and cook until fragrant, about 1 minute. Stir in the beef and cook until the strips start to brown, 4 to 5 minutes. Add the broccoli, tomatoes, ½ cup water, stir-fry sauce, and as many chiles as you like. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until the broccoli is tender, 4 to 5 minutes. Stir in the sweet potatoes and basil. Season to taste with salt and pepper.

Transfer the beef and vegetables to individual bowls and serve.

To make the stir-fry in even less time, start cooking the shallots and garlic in a second pan while you prep the remaining stir-fry ingredients and finish cooking the potatoes.