Beef Stir Fry with Vegetables over Mashed Sweet Potatoes

We are slowly cleaning out our freezer of odds and ends.  We defrosted some left over beef roast, it was about one pound.  Instead of making sandwiches with the leftover beef, I thought about doing something different.  Along with some fresh vegetables, a handful of green beans from our garden I figured a stir fry was in order.

Mashed Sweet Potatoes
2 large sweet potatoes, peeled and cut into chunks
1/2 can of coconut milk
Salt and Pepper
Place sweet potatoes in large pan with water and bring to a boil.  Cook until potatoes are tender.  Drain and add potatoes back into pan.  Place pan back on stove on low and mash using a potato masher.  Add a small amount of coconut milk, mashing to mix.  Continue to add milk to get the consistency you want.  Add a little bit of salt and pepper to taste.  Remove from heat, cover and let sit until ready to serve.

Beef Stir Fry
1 pound cooked beef, (leftover beef roast)
1 zucchini, cut in half lengthwise and then cut in half, cut into julienne cuts
1/2 of a red bell pepper, julienne cut
1/2 of a green bell pepper, julienne cut
1 hand full of green beans
1/2 onion, sliced thin
1 tablespoon fresh ginger, thinly diced
1 cup coconut aminos (coconut aminos are similar to tamari or soy sauce in taste)
2 tablespoons rice wine vinegar
1 teaspoon ground ginger
1 tablespoon coconut oil
In a skillet heat coconut oil over medium high heat.  Add a small amount of fresh ginger to pan, stirring until fragrant.   Add onions and peppers.  Cook until just tender, add green beans and continue to cook. In a measuring cup add coconut aminos, vinegar, and ground ginger.  Add a small amount of the liquid to the skillet.  Continue to cook vegetables.  Add zucchini and rest of fresh ginger.  Add beef and the remainder of the liquid.  Toss vegetables until thoroughly mixed.  Serve over mashed sweet potatoes.
Note:  I like my green beans and zucchini to have a little bit of crunch to them so I didn't cook them for very long.